Mint and yoghurt chicken

Name: Mint and yoghurt chicken
Cuisine: Indian
Ingredients: extra shredded mint leaves; 2 tablespoons flaked almonds, lightly toasted; 3 teaspoons fish sauce; 2 medium-size Brown onions, finely sliced; 200 g/6½ oz thick plain yoghurt; 4 chicken thighs, cut in half at the joint; 2 tablespoons ghee; 2 tablespoons chickpea flour/besan; 2 tablespoons chickpea flour/besan; 4 teaspoons Green Masala Paste; 1 tablespoon shredded mint leaves; 1 teaspoon ground turmeric; 2 teaspoons coriander seeds, roasted and ground

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

200 g/6½ oz thick plain yoghurt
1 teaspoon ground turmeric

Oceania
Asia
Australia
India
Stew

Method

In a bowl, mix yoghurt with turmeric, ground coriander, green masala paste, mint and flour. Add chicken and marinate, covered, at room temperature for 1 hour.
In a wide-based pan, melt ghee and fry onion over moderate heat for about 5 minutes, or until it begins to colour.
Remove chicken from marinade and fry in pan with onion until chicken begins to