Ingredients
1 chicken – cut into pieces
1 cup yogurt
1/2 cup onion paste
1 tsp garlic paste
1 tsp ginger paste
1 cup chopped coriander leaves
1 cup chopped mint leaves
1 Tbsp chopped green chillies
1 tsp salt or to taste
1 cup roasted gram (bhuna channa)
1 Tbsp coriander powder
1 tsp garam masala
1 tsp powdered black pepper
2 Tbsp oil
Onion rings and lemon wedges for garnish
Method
Grind together the coriander leaves, mint leaves, green chillies and gram.
Prick the chicken and mix in the yogurt, the onion, garlic and ginger paste and the ground paste.
Add the salt, coriander powder, black pepper and garam masala. Leave marinated for 3-4 hours.
Heat the oil in a broad based pan and add the chicken mixture.
Stir-fry over high heat till chicken is opaque.
Lower the heat and cook till chicken is tender and fat separates.
In case the chicken cooks before fat separated, lift the pieces and keep aside and cook the rest of the mixture till fat separates.
Add the chicken pieces back (and water to the consistency you want), and bring to a boil.
Serve hot garnished with onion rings and lemon wedges.