Pudina Chicken

Ingredients:

1. Chicken 6 piece mid size.

2. One bundle of mint leaves.

3. 2 Onion.

4. 2 Big clove of garlic.

5. 2 Green Chili.

6. 1 cc Ginger.

7. Oil.

8. 1 Table spoon crushed pepper.

9. 1 Stick cinnamon.

10. 2 Cloves.

11. 30 gm of butter.

12. 3 Dried red chili.

13. 1 tea spoon cumin seed.

14. Salt.

15. 1 teaspoon turmeric.

16. Lemon.

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Procedure:

Wash the chicken pieces thoroughly.

Grate 1 onion. Chop all the garlic and green chili and make a paste. Squeeze half of a lemon juice in the paste. Marinate the chicken pieces with this paste, and required amount of salt.

Take 1 dry chili on a frying pan and heat it softly, steer it couple of times. Once the colour of the chili changes from red to brown, add the cumin seeds and keep steering for 30 sec. then remove it from oven and crush the mix and keep it aside.

Note: By the above step, you have successfully created "bhaja_masla".

Take 1 onion remove 2 ends and keep cutting as circular dishes. Then put all those in a basket, then push the center of the dishes with you finger, and get the onion rings. wash those thoroughly, and dip into a bowl of boiling water for 10 mins.then drain the water out. Then take good amount of oil in a wok, so that the onion rings can be dip fried.Keep steering the onion rings in oil until those become brown(not yellow not black). Once those are brown, take those out and put on a tissue to let it cool down.

Note: By the above step, you have successfully created "barista".

From the bundle of mints, remove the stems, and separate out the fresh leaves only in a bowl of fresh water. Drain the water, take all the leaves out of the bowl into a grinder and make a paste out of it. Add the barista in this mint paste and run the grinder for 4/5 sec.

Chop the other onion.

Keep 2/3 table spoon of oil in the wok, and remove rest in a separate bowl, and switch on the flame.

Note: this oil you can use in any curry. This will add a beautiful smell of onion, in that curry.

Switch off the flame once the oil id hot, add rest of the dry chili, clove and cinnamon in the oil.

Steer it well, and switch on the flame again, add the chopped onion in it. Add a teas spoon of turmeric, keep it steering. Once the onions stop releasing water, add the chickens one by one along with the residual of the marination spices. Also add the mix of mint and barista in it.

Cover the wok with lid for 5 min. Open the lid and steer it. Repeat this cover and steer process for 4/5 times, until entire mix stop releasing water. Now the final touch, add the butter, and sprinkle the crushed pepper, bhaja masla on it. Mix this well and its ready to serve.

Note: Turmeric is totally optional. If you like the green cloured chicken, then don't add it. I generally like the yellowish colour so added.

Butter is also optional, if you like lite, then avoid it.

Its important to wait till all the wet spices stop releasing water, otherwise an uncooked spice's taste will make the dish spoiled.