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Ingredients

• Chicken, cut into desired sized pieces, 1 Kg.
• Fresh coriander leaves, washed and chopped finely,  2 large bundles
• Mint leaves, washed and chopped finely, 1 bundle
• Onions, finely chopped, 3-4 large
• Ginger-garlic paste
• Green chillies chopped fine, 3-4
• Curd 1/4 kg
• Coriander powder 3-4 tsp.
• Zeera powder 1 1/2 tsp.
• Red chilli powder 1/2 tsp.
• Oil & Salt to taste

Directions

• Mix half the curd, the red chilli powder, and salt and marinate chicken in it for 15 mins.

• Saute the onions in a pot with little oil till transparent.

• Add the ginger-garlic paste and saute.

• Add the green chillies, corriander and zeera powder, mix well.

• Drain the chicken pieces and add to the cooking mixture, and fry well on high flame for 5 mins., taking care not to burn.

• Add the curd left over from the chicken marinade and the other half too, mix well.

• Add the coriander and mint leaves, and mix well.

• Bring to a boil once, and then cover with a lid and cook on low flame till chicken pieces are cooked.