Ingredients:
- 500g chicken, cut into pieces
- 2 tbsp Hirva Masala
- 1 cup fresh coriander leaves
- 1/2 cup fresh mint leaves
- 3 green chilies (adjust to taste)
- 1 tbsp ginger-garlic paste
- 1/2 cup yogurt
- 1 medium onion, finely chopped
- 1/2 tsp turmeric powder
- Salt to taste
- Oil for cooking
- Fresh coriander leaves for garnish
Instructions:
Prepare the Green Paste: In a blender, add fresh coriander, mint leaves, green chilies, and a little water to make a smooth paste.
Sauté Onions: Heat oil in a pan, add onions, and sauté until they turn golden.
Add Ginger-Garlic and Spices: Add ginger-garlic paste, turmeric, and Hirva Masala, stirring well. Cook for a few minutes until fragrant.
Add Chicken: Add chicken pieces, mixing well with the spices. Cook until the chicken starts to brown slightly.
Combine Green Paste and Yogurt: Add the green paste and yogurt to the pan. Stir well, coating the chicken evenly with the green masala.
Simmer: Cover and cook on low heat for 20-30 minutes, or until the chicken is tender and cooked through. Adjust salt to taste.
Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with rice, roti, or naan for a delicious, aromatic meal!
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