8 medium sized pieces (about 800 grams) of chicken
2 medium onion(s) chopped
1 cup(s) each of fresh coriander and mint leaves chopped (loosely packed)
2 celery stick(s)
4 green chillies
2 teaspoon(s) each of ginger, garlic pastes
1 teaspoon(s) each of cumin and hot spice mix (garam masala) powders
4 teaspoons lemon juice
2 tablespoon(s) oil
salt to taste
fresh cream and finely chopped coriander leaves for garnishing
Grind the coriander, celery and mint leaves along with the chopped onions, green chillies and lemon juice to make a green paste. Heat oil in a heavy-bottomed pan on medium level for about 2 minute(s).
Add the green paste and fry on medium level for about 5 minutes or till the paste is a pale green. Add the ginger-garlic pastes,garam masala and cumin powders. Fry again for a few seconds.
Add the chicken and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 30 minutes or till the chicken is tenderised.
Garnish with fresh cream and finely chopped coriander.
The green paste can be made from any combination of green leafy vegetables like spinach, dill, fenugreek, basil, oregano, parsely along with fresh coriander