Chicken Curry

I stopped eating Non-vegetarian over 5 years ago and so I had not cooked much of non-veg as well since then. However, I decided to resume cooking of Non-veg again for my husband recently. One of my friends was coming craving for chicken, so I wanted to try something new and flavorful and this chicken curry is the outcome of that experiment :).

Preparation Time: 1 hour Cooking Time: 30 minutes

Ingredients:

1. Chicken - 2 pounds

2. Red chilly powder - 1 to 1 1/2 tablespoon

3. Coriander powder - 1 tablespoon

4. Yogurt (Curd)- 2 tablespoon

5. Garam masala - 1/2 teaspoon

6. Mint leaves - 6 to 8

7. Coriander leaves - 15 to 20 strands

8. Green chilies - 2

9. Salt - to taste

10. Lemon juice - 1 teaspoon

11. Ginger Garlic paste - 1/2 teaspoon

12. Turmeric powder - 1/4 teaspoon

13. Oil - 6 to 7 tablespoon

14. Curry leaves - 8 to 10

15. Onion - finely chopped 1 cup

Preparation:
1. Make a wet paste with Mint leaves, coriander leaves and green chilies
2. Clean chicken and add all the ingredients (except oil, curry leaves and onion) and the ground paste and mix it well
3. Refrigerate the marinated chicken for atleast an hour. (This time when I made this dish, I left the marination for 6 hours)
4. Bring the chicken to room temperature before you start cooking
5. Heat oil in pan and add curry leaves and onions and saute well
6. Once onion becomes translucent, add the marinated chicken mixture and mix well
7. Close the pan with lid and start cooking in medium flame for 20 to 25 minutes. You can add small quantity of water (if required as the chicken mixture will start leaving water as we have added yogurt during marination)
8. You will start seeing the masala getting nicely coated on the chicken and also the oil leaving out. At this stage check the chicken must also have got cooked nicely (if not continue cooking for another 5 to 6 minutes in a low flame)

Chicken curry is ready to be served. I made this more as a thokku/masala style that can be had with Roti/chapathi or rice. However, if you want this to be like a semi gravy you can add some water to adjust the consistency of the curry. 

Tips:
1. Alter the quantity of green chilies and chilly powder according to your spice level
2. Use Kashmiri red chilly powder for extra flavor 
3. The same recipe can be made with potato or paneer for vegetarians like me :)