Mint has a cool sensation and its medicinal properties are well known.It is used in curries, chutneys, salads and dressings. This chicken is a little green in color but a little patience will brown it up and its gets a roasted chicken flavor.
1/2 kg Chicken
A bunch of mint
3 tsp Ginger
3 tsp Garlic
1 tsp Chilly Powder
1 tsp Coriander Powder
1 tsp Pepper
1 tsp Garam Masala
1/2 tsp Turmeric powder
1/2 tsp Fennel seeds
1/2 Lemon Juice
2 tsp Roasted coconut (optional)
Salt to taste
3 tsp Oil for frying
Clean and cut chicken into small pieces. Marinate it with chilly powder, turmeric powder, coriander powder, gram masala, salt and lemon juice and keep it for at least an hour.
Cut onion into thin slices , chop garlic and ginger and clean, separate the slightly chop the mint leaves.
Heat oil in a non-stick pan and drop in fennel seeds and allow it to get roasted. Roast garlic and ginger and mint leaves till there is a nice aroma.
Spread this mixture evenly in the bottom of the pan and arrange the chicken pieces on top and allow it get slowly cooked on one side in a low flame.
Allow it to cook for about two minutes and now spread on top (as a third layer)the onions and sprinkle some salt and cover it with a lid.
Allow it to fry for a minute or two and now gently turn the pieces with a spatula ( just like lifting a dosa or a pan cake) and roast the other side. Continue this process till all sides are evenly cooked and browned up including the onions.
Finally sprinkle coconut powder and half tsp of garam masala. Serve hot with fried rice or plain rice.