Chicken in a mint and coriander sauce

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

By Mridula Baljekar

Published 2017

  • About

Pahadi Murgh is a typical dish of Himachal Pradesh, which is surrounded by lush green fields and valleys. The chicken is marinated in a thick aromatic paste made from fresh herbs and chillies.

Ingredients

  • 4 green chillies, roughly chopped (deseeded if preferred)
  • 25 g/1 oz fresh coriander (cilantro)

Method

  1. Put the green chillies, the coriander and the mint in a food processor or blender, add 45 ml/3 tbspcold water and pulse in bursts to form a fairly smooth paste.