Slow Oven Chicken With a Hint Of Mint Recipes

Ingredients :

1 kg chicken (small) boneless cubes

25 ml oil

25 g butter, unsalted

1 bay leaf (tej patta)

5 cinnamon (daalchini) sticks

6 cloves (laung)

10 green cardamoms (choti elaichi)

180 g onions, grated

25 g ginger paste

25 g garlic paste

5 g turmeric (haldi) powder

10 g red chili powder

salt to taste

100 g almond paste

120 ml cream

6 green chilies, slit into half

3 g mace (javitri) powder

3 drops, vetivier (kewda) essence

5 g, mint leaves (fresh)

1. Heat the oil and butter in a pan.
2. Add bay leaf, cinnamon, cloves and cardamoms and sauté over medium heat until they begin to crackle.
3. Add the onions and sauté for a few minutes.
4. Add the ginger and garlic pastes, turmeric, red chili powder, salt and almond paste and cook over medium heat for 5-10 minutes until the oil separates from the mixture.
5. Add the chicken, stir and cook over medium heat for 10-15 minutes.
6. Add the cream, green chilies, mace powder and vetivier.
7. Sprinkle with fresh mint leaves, cover and sea lid with dough.
8. Let the chicken simmer over very low heat for 5-6 minutes.
9. It could also be kept in a slow oven for 10 minutes.
10. Garnish with chopped coriander and chopped whole red chilies (optional) and serve hot, accompanied by Lachha Parantha.

Serves 4 - 6

#ads

Get your herbs and spices' ingredients here