Name: Herby chicken curry recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: Chicken - 500 gm; Onion (sliced) - 1; Bay leaf - 1; Garam masala powder - 1 tsp; Cumin powder - 1 tsp; Cream - 1 tbsp; Refined oil; For the spice paste :; Coriander leaves & stems - 100 gm; Green chillies - 2; Mint leaves - 40 gm; Garlic cloves - 5; Ginger - 1 inch; Coriander powder - 2 tsp; Cashew nuts - 3 tbsp; Lemon juice - 3 tbsp; Salt

ABOUT Herby chicken curry RECIPE

Inspired by chef Anjum anand's chicken curry, made with coriander, chillies and mint. Rich chicken gravy amalgamated with freshly ground ingredients..

Ingredients Serving: 4

Chicken - 500 gm
Onion (sliced) - 1
Bay leaf - 1
Garam masala powder - 1 tsp
Cumin powder - 1 tsp
Cream - 1 tbsp
Refined oil
For the spice paste :
Coriander leaves & stems - 100 gm
Green chillies - 2
Mint leaves - 40 gm
Garlic cloves - 5
Ginger - 1 inch
Coriander powder - 2 tsp
Cashew nuts - 3 tbsp
Lemon juice - 3 tbsp
Salt

Instructions

Heat a kadhai with oil. Once it is heated, add the sliced onion. Saute the onions till brown.
Place all the ingredients mentioned under "spice paste" along with the browned onion and the oil it is cooked, in a mixer grinder.
Make a paste and keep aside. Now heat another kadai with some more oil.
Once the oil heats up, add the bay leaf followed by the chicken pieces. Lightly brown them on high flame for few seconds and then add the spice paste that we made earlier along with salt.
Lower the flame and give it a good stir.Add the cumin powder and mix it well.
Cover the kadai and cook the chicken on a low flame with occasional stirring.
Add hot water into the curry to make the gravy . Stir well and bring upto boil. Finally check for salt and add the garam masala powder and the cream. Serve with rice or roti.

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