HARIYALI MURGH MASALA

Prep Time : 15 mins
Cooking Time : 35 mins
Serve : 2

INGREDIENTS
Chicken pieces  -  500 gms
Coriander leaves  -  1 cup
Mint leaves  -  1/2 cup
Cumin seeds  - 1/2 tsp
Sliced onion  - 2
Ginger  - 1 inch stick
Garlic pods  - 4 - 5
Green chilly  - 7 - 8
Lemon juice -  2 tbsp
Curd  -  1/2 cup
Cloves  -  2 - 3
Black pepper  - 3 - 4
Green cardamom  - 2
Black cardamom  -  1
Cinnamon  -  1 inch stick
Salt  -  to taste
Oil  - 4 tbsp
Clarified butter  - 1 tbsp
Red chilly powder  - 1/2 tsp

METHOD
Grind together the coriander leaves,green chilly,ginger stick,garlic pods and whole garam masala to make a paste.
Wash and  marinate chicken with salt,curd,lemon juice and green paste.
Keep aside for 2 hours
Heat oil in a pan.
Add sliced onion and fry until light pink.
Add marinated chicken and mix well
Cover it and cook in a slow flame for ten mins.
Add clarified butter and mix well.
Add one cup of water and bring to boil
Serve hot with rice or chapatis