Green Masala Chicken Curry

Ingredients list for Green Masala Chicken Curry

• 750 grams Chicken on the bone cut into 1 inch pieces
• ½ small bunches Coriander leaves
• 2 tablespoons Oil
• ½ small bunches Mint leaves
• 1 Bay leaf
• 3-4 Green cardamoms
• 3-4 Cloves
• 5-6 Black peppercorns
• 2 medium Tomatoes grated
• 1 Green chilli
• 1 inch Cinnamon
• ½ tablespoon Poppy seeds
• 2-3 Whole cashewnuts
• 1 Star anise
• ¼ cup Coriander seeds
• ½ tablespoon Fennel seeds
• ½ tablespoon Caraway seeds
• 5-6 Garlic cloves
• ½ inch Ginger
• 2 medium Onions roughly chopped
• 2 teaspoons Red chilli powder
• ½ teaspoon Turmeric powder
• to taste Salt
• ¼ cup Yogurt
• for garnishing Mint sprig

Method

1. Heat oil in a non-stick pan. Add bay leaf, 2 green cardamoms, 2 cloves, 2-3 peppercorns and mix. Sauté well and add tomatoes, mix and sauté for 5-6 minutes.
2. Grind fresh coriander, mint, green chilli, cinnamon, remaining green cardamoms, poppy seeds, cashewnuts, star anise, coriander seeds, fennel seeds, remaining cloves, remaining peppercorns, caraway seeds, garlic cloves, ginger and onions into a thick smooth paste with sufficient water.
3. Marinate chicken with red chilli powder, turmeric powder, salt and yogurt. Set aside for one hour.
4. Add ground paste to the pan, mix well and cook for 8-10 minutes or till the oil separates from the masala.
5. Add the marinated chicken, mix well and cook on high heat for 4-5 minutes. Reduce heat, add sufficient water and mix well. Cover and cook till the chicken is completely cooked.
6. Garnish with mint sprig and serve hot.