Hariyali Chicken (Mint-Coriander Chicken Curry)

Mint - Coriander Paste - Clean a bunch of Coriander and Mint Leaves into a blender / mixie jar. Add 7-9 Green Chillies, a tbsp of Lime Juice, 1/4 cup Cashews and 2 tbsp of Yogurt to make a smooth paste adding water as needed.

Chicken - Marinate the cleaned and drained 1 1/2 lb of Boneless Chicken Thighs cut into bite sized pieces with Salt as needed, a tbsp of Ginger Garlic Paste, the above mint-coriander paste and a pinch of Turmeric and set aside for 2 hours.

Gravy - Heat a tbsp of Oil in a pan. Once hot, add finely chopped large Onion and saute till light brown. Add the marinated chicken along with the marinade and cook on high for 5 minutes. Reduce the heat and cover cook for another 15 minutes. Add a tsp of Garam Masala Powder and mix well. Cook until the chicken is cooked.

Serve hot with Naan or Ghee rice.