Chicken Curry

Ingredients:

1. Chicken, cut into small pieces - 500gms

2. Cilantro - 3 sprigs

3. Mint leaves - 8-10

4. Yogurt - 2 tblspn

5. Garlic cloves - 5 nos

6. Ginger - 1 inch piece

7. Green chilly - 3-4 (Depending on desired spice level)

8. Onion, chopped - 2 cups

9. Tomato, chopped - 2 medium

10. Chili powder - 1 1/2 tspn

11. Coriander powder - 1 1/2 tspn

12. Turmeric powder - 1/2 tspn

13. Garam masala powder - 3/4 - 1 tspn

14. Cloves - 2 nos

15. Cardamom - 2 nos

16. Cinnamon stick - 2 inch piece

17. Oil - 2-3 tspn

18. Salt - to taste

19. Curry leaves - 2-3 sprigs

Method:

1. In a blender jar, add ingredients 2 through 7. Prepare a fine paste. Set aside.

2. Heat a large pan over medium heat. Add oil.

3. Add in the cloves, cardamom and cinnamon stick.

4. Add in the onion. Sautee until light brown and translucent.

5. Add in the chili powder, coriander powder, garam masala powder and turmeric powder. Cook until the spice powders are fragrant.

6. Add the chopped tomato. Sautee for 3-4 minutes.

7. Add the chicken pieces along with the prepared herb paste. Add salt to taste. Mix everything thoroughly.

8. Add water as desired(depending on the amount of gravy needed).

9. Cook on medium low flame for 15-20min or until the chicken is fully cooked, mixing it through every 3-4min to ensure nothing sticks to the bottom. Taste and adjust seasoning if needed.

10. Turn off the flame and let sit for 15-20min.

11. Garnish with curry leaves. Serve hot.