Chicken in a mint and coriander sauce

Name: Chicken in a mint and coriander sauce
Yield: Serves 4
Cuisine: India
Ingredients: warm Indian bread, to serve; 2.5 ml/½ tsp garam masala; 5 ml/1 tsp cumin seeds; 5 ml/1 tsp fennel seeds; 45 ml/3 tbsp mustard oil; 4 green chillies, roughly chopped (deseeded if preferred); 25 g/1 oz fresh coriander (cilantro); 15 g/½ oz fresh mint; 2 cloves garlic, crushed, or 10 ml/2 tsp garlic purée; juice of 1 lime; 2.5 cm/1 in fresh root ginger, grated, or 10 ml/2 tsp ginger purée; 5 ml/1 tsp salt, or to taste; 675 g/1½ lb chicken thighs, skinned

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

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)

Asia
India
Himachal Pradesh
Dinner
Main course
Spicy
Gluten-free

Method

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.