Another one of the chicken curry dishes I experimented with. This recipe I used a lot of herbs and so the final outcome was a lot herb-like, we had it with jeera rice, and it felt really good. If you don't want a very herb-like taste, you can eliminate carom seeds, but then those seeds impart a unique flavour to the dish. Here's my recipe of herbal chicken curry:
Mint leaves: 1/2 cup
Coriander leaves: 1/2 cup
Basil leaves: 1/4 cup
Carom seeds: 1 tsp. (If carom plant leaves are used it will impart a better taste)
Garlic (grated): 4 cloves
Yoghurt: 1 cup
Salt to taste
Lemon juice: 2 tsp.
Cooking oil: 2 tsp.
Cumin seeds: 1/2 tsp.
Onion (sliced): 1
Green chilli (sliced): 2
Tomato (chopped): 1
Ginger (grated): 1 inch
Red chilli powder: 1/2 tsp.
Asafoetida: 1 pinch
- Add coriander leaves, mint leaves, basil leaves, carom seeds, garlic and yoghurt to a blender and blend into a smooth paste. Add salt and lemon juice to this mix and marinate the chicken pieces in this mix for 1-4 hours.
- Heat oil in a pan and add sliced green chillis. Fry them a bit till they start becoming white. Drain from oil and keep aside.
- Heat the oil again and add cumin seeds and asafoetida. When it splutters, add the onions and fry until they become transparent.
- Add the tomato and ginger. Add little salt and red chilli powder. Mix well and cook until the tomatoes become soft and mushy.
- Add the marinated chicken along with the marinade. Mix well and add the fried green chillis. Add 1/2 cup water if required. Cover and let cook on medium flame for 15 minutes.
- Remove cover and mix well. Let cook for another 3-4 minutes. Turn off the heat and garnish with coriander leaves (optional). Herbal chicken is ready to serve.