Name: Chicken Dhaniya recipe by Nandini Mitra at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 800 gm- Chicken, cut into pieces; 1 large onion, thinly sliced; 4 Green chillies, slit; 1 teaspoon Ginger-Garlic paste; 1 bunch Coriander leaves, chopped finely; 4 tablespoons of mustard oil for cooking; 1 tsp cumin seeds; 1 tomato chopped; Salt as per taste; Few Mint leaves, shredded; 1 teaspoon - Cumin powder; 1 teaspoon - Coriander Powder; 1 teaspoon haldi powder

Ingredients Serving: 4

800 gm- Chicken, cut into pieces
1 large onion, thinly sliced
4 Green chillies, slit
1 teaspoon Ginger-Garlic paste
1 bunch Coriander leaves, chopped finely
4 tablespoons of mustard oil for cooking
1 tsp cumin seeds
1 tomato chopped
Salt as per taste
Few Mint leaves, shredded
1 teaspoon - Cumin powder
1 teaspoon - Coriander Powder
1 teaspoon haldi powder

Instructions

Marinate the chicken with salt, turmeric, and oil. Keep it aside for 15 minutes.
Heat 4 tbsp of oil in a kadai. Add the onion and green chillies, then saute until the onions turn limp.
Add the ginger-garlic paste and saute for 2 minutes.
Next add in the marinated chicken, saute until the colour of the chicken changes.
In a bowl, put in the chopped tomatoes, coriander powder, cumin powder, and pepper powder. Add a little water and prepare a paste.
Add this paste to the chicken. Cook until the oil separates itself.
In a grinder, add in the coriander leaves and the mint leaves. Add 2 tbsp of yogurt. Grind this to form a fine paste.
Once the oil starts separating itself, add the green masala and fry for 5-10 minutes on a low flame. Cover and cook. Adjust the consistency of the gravy by adding little water.
Add in the garam masala powder, cover and cook for 1 more minute. Then turn off the heat.
Sprinkle some chopped coriander leaves to garnish.
Serve it hot with roti, naan or rice.

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