Today Iam posting one of my "inventions" here. This is a very aromatic dish and very tasty. When you are cooking this dish halfway, your kids and hubby will take a peek in your kitchen to find out what you are cooking. Enjoy cooking! View attachment 160624 Ingredients: Chicken - 1/2 Kg Big Onion - 2 medium size(chopped) Tomato - 1 (big) Garlic - 8 pods Ginger - 1/2 inch piece Fresh Mint Leaves - 1/4 cup (chopped) Fresh Coriander leaves - 1/4 cup (chopped) Lemon Juice - 1 tsp Red Chilli Powder - 11/2 tsp Coriander Powder - 1 tsp Pepper Powder - 1/4 tsp Turmeric Powder - 1/4 tsp Garam Masala Powder - 1/2 tsp Salt - to taste. For Seasoning: Oil - 1 tbsp Mustard seeds - 1/2 tsp Green chilli - 1 (cut into two halves) Curry leaves - 2 sprigs Method: Grind the Tomato, Garlic and ginger in to a fine paste and keep aside. Heat oil in a pan / Kadai and add the mustard seeds and when it splutter add the green chilly and curry leaves. To this add the chopped onion and saute them till golden color. Now to this add the ground tomato mixture and saute well. In a few minutes, it will blend well with the onion. Now add all the dry powders except salt and garam masala. Simmer the heat and saute only for a few seconds. Now add the chicken pieces and stir well so that the masala coats the chicken well. Stir well and slowly the chicken will start to release its juices at this stage, add a cup of water and add salt. Allow it to boil well and simmer for few minutes with the lid on. Then to this add the garam masala powder and stir well. Then add the chopped mint and coriander leaves and stir once. The mixture would be thicker now and the chicken will be tender. Last and final touch, add the lemon juice and stir slightly and remove from fire. Spicy Minty Chicken is ready to serve. This gravy can be used as an accompaniment for Chapatis, Parathas, Rasam Rice, Biriyani, Sambar Rice, Idly, Dosa and Appams. Bon Appetite!!!
