Directions
- 1Add fried onions, ginger, garlic, green chili, coriander stems, and mint to a blender.
- 2Add coriander, spinach, salt, black salt, half of the kasuri methi, and half of the garam masala to the blender.
- 3Add natural yogurt to the blender, starting with a little and adding more as needed.
- 4Blend the mixture until it is smooth but not super smooth.
- 5Heat mustard oil in a pan until nice and hot.
- 6Add chicken dark meat to the hot oil and develop a little color.
- 7Add chicken shoulder pieces and chicken breast (bone side down) to the pan, developing a crust and color.
- 8Turn the heat down and cook the chicken for 15-20 minutes, depending on size, ensuring it doesn't burn.
- 9Add lime leaves and cracked lemongrass to the pan.
- 10Check the seasoning and add more salt if needed.
- 11Add the second half of the garam masala and kasuri methi to the pan.
- 12Mix well and ensure the chicken and sauce are cooked through.
Ingredients
- fried onions
- ginger
- garlic
- green chili
- mint
- coriander stems
- coriander
- spinach
- yogurt
- salt
- black salt
- 0.5 kasuri methi
- 0.5 garam masala
- mustard oil
- chicken dark meat
- chicken shoulder pieces
- chicken breast on the bone
- lime leaves
- lemongrass
Equipment
blenderpan
Tips
- Use fried onions from Indian or Iranian supermarkets, not crispy onions.
- Blend mint stems first to help catch the blade and release water.
- Add half of the kasuri methi and garam masala early for aroma and the rest later for vibrant fresh spice.
- Start with a little yogurt and add more as needed.
- Brown the chicken pieces to develop flavor and speed up cooking.
- Crack lemongrass instead of chopping for home cooking, so it can be easily removed.
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