Dry Green Chili Chicken
Chicken – 1kg
Ginger garlic paste – 4tsp
Onions finely chopped – 6 nos. (if medium) or 4 nos. (if big)
Green chilies – 15 nos.
Cinnamon – 2 inch
Cloves – 5 nos.
Green Cardamom – 5 nos.
Black Cardamom – 1 no.
Black pepper corns – 5 nos.
Coriander leaves finely chopped – 1 big bunch
Mint leaves finely chopped – 1 small bunch
Turmeric powder – ½ tsp
Lemon – 1 no.
Oil – 5tbsp.
Salt – to taste
Wash the chicken n keep aside for water to drain.
Grind green chilies, cinnamon, cloves, green cardamoms, black cardamoms & black pepper corns to a fine paste.
Heat oil in a wok, to it add finely chopped onions n stir till transparent & pink in colour. Then add ginger garlic paste, turmeric powder & the ground paste. Keep stirring till oil leaves sides.
Now add the chicken n salt to taste n cover n cook for 5 mins. Open the lid n stir, cover n cook again till the chicken is cooked.
Adding salt to the chicken makes it leave water so water need not be added for the chicken to cook.
To this add finely chopped coriander leaves & mint leaves n cook uncovered till the water dries up, stirring occasionally. After this is done put the flame off n add juice of a lemon n stir.