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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe comes from the Ananda-In the Himalayas Destination Spa in Uttaranchal, India according to a cookbook I have of spa recipes. Time does not include marinating time. Ingredients:
8 chicken pieces |
1 cup mint leaf |
1 cup cilantro, chopped |
1 tablespoon green chili, chopped |
1 teaspoon garlic, minced |
1 teaspoon fresh ginger, minced |
2 tablespoons oil |
1 teaspoon cumin seed |
1 1/2 teaspoons salt |
1 teaspoon black pepper |
1 teaspoon garam masala |
1 cup chicken broth |
Directions:
1. Grind the mint, cilantro, garlic and ginger together.
2. Prick the chicken pieces with a fork. Add the ground paste and leave to marinate for minimum 4 hours or even overnight.
3. Heat the oil and add the cumin seeds. When they splutter, add the chicken along with the marinade, salt, pepper and garam masala and stir fry over high heat for 5 minutes.
4. Lower the heat to simmer, add chicken broth and cook uncovered, stirring, for 30 minutes. Serve hot with Laccha Paratha, Naan or Basmati Rice and garnish with bean sprouts and red chili flakes.
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