Mint Chicken

🛒 Ingredients

• Chicken breast (boneless, skinless) 150 g · 240 kcal
• Fresh Mint leaves 20 g · 10 kcal
• Fresh Coriander leaves 10 g · 2 kcal
• Green Chilies 5 g · 2 kcal
• Ginger Paste 5 g · 4 kcal
• Garlic Paste 5 g · 7 kcal
• Plain Yogurt (full-fat) 30 g · 18 kcal
• Onion (chopped) 50 g · 20 kcal
• Tomato (chopped) 50 g · 9 kcal
• Vegetable Oil 10 g · 90 kcal
• Cumin Powder 2 g · 8 kcal
• Coriander Powder 2 g · 6 kcal
• Turmeric Powder 1 g · 4 kcal
• Garam Masala 2 g · 6 kcal
• Lemon Juice 5 g · 1 kcal
• Water 30 g · 0 kcal

👨‍🍳 Instructions

1. Blend fresh mint leaves, coriander leaves, green chilies, ginger paste, and garlic paste with a splash of water to form a smooth paste.
2. In a bowl, combine chicken pieces with yogurt and half of the prepared mint-coriander paste; let it marinate for at least 15 minutes.
3. Heat vegetable oil in a pan over medium heat, then add chopped onion and cook until golden brown.
4. Stir in chopped tomato, cumin powder, coriander powder, and turmeric powder, cooking until the tomatoes soften and oil separates.
5. Add the marinated chicken to the pan and cook for 5-7 minutes until sealed, then add the remaining mint-coriander paste and salt.
6. Pour in water, bring to a simmer, cover, and cook for 15-20 minutes until the chicken is tender and the sauce has thickened.
7. Stir in Garam Masala and lemon juice, then garnish with fresh coriander before serving hot with rice or bread.