Ingredients

1. Chicken (boneless) – 350 to 400 gms

Paste

2. Green chillies – 4
3. Mint leaves – 10 to 12
4. Coriander leaves – handful

Gravy

5. Oil – 2 tbsp
6. Ghee – 1 tbsp
7. Tomato (chopped) – 1
8. Green chilli (chopped) – 1
9. Coriander powder – 1 tsp
10. Cumin powder – 1/2 tsp
11. Pepper powder – 1/2 tsp
12. Chilli powder – 1/2 tsp
13. Garlic paste – 1 tsp
14. Ginger and garlic paste – 2 tsp
15. Water – 70 ml
16. Garam masala – 1/2 tsp
17. Again water (if required) – 40 ml
18. Salt - as per taste
19. Cream (optional) – 30 ml

Method

1. Add green chillies, coriander leaves and mint in a mixer and grounded it to a paste. Can add water, if needed.
2. Preheat the vessel with oil, when it’s hot, add garlic paste roast for 2sec, add ginger and garlic paste, sauté for 3sec or both at a same time and sauté.
3. Add chicken pieces and roast well, till the chicken pieces turn to light golden colour.
4. Add all the dry spices except garam masala and the paste, mix well and sauté for 1min.
5. Add tomatoes, green chillies mix well, add water and cook by closing the lid, till it becomes like a semi gravy type and the chicken is almost cooked.
6. Stir in between.
7. Add the butter and paste, salt mix well; let it cook for 5min on medium heat. Can add water 40ml, if needed.
8. Add garam masala and simmer the flame for 10 mins by closing the lid and switch it off.
9. Can add few table spoons of cream in the end and cook.
10. Serve with plain rice, pulav, naan, roti.

Notes

1. Can add chopped tomatoes after ginger and garlic paste, sauté till soft and then add chicken pieces.
2. If you want little gravy, add water and cream and cook for few minutes till it becomes gravy consistency.