Blend mint chutney, ginger garlic paste, cloves, cinnamon, cardamom pepper corns, coriander seeds and cumin seeds to a fine paste.
Heat oil, add Onion Paste and cook it for 8 minutes until raw onion’s smell is gone.
Add the blended green paste. Fry on low flame until the paste colors changes to deep green (takes about 20 mins).
Add chicken, tomato puree, turmeric & 1/2 cup water. Cover and let it cook until chicken is well done.
Add coconut milk. Let it cook for 2 mins.
Serve hot with rice/flat bread.
- 1 kg Chicken cut into 12 pieces.
- 1 Can Coconut Milk
- 2 tbsp Onion Paste
- 2 tbsp Tomato Puree
- 3 tbsp Hanson’s Mint Chutney
- 2 tbsp Hanson’s Ginger Garlic Paste
- 6 cloves
- 1 Cinnamon
- 3 green cardamoms
- 1 tsp pepper corn
- 1 tbsp coriander seeds
- 2 tsp cumin seeds
- ½ tsp Turmeric Powder
- 2 tbsp oil
- Salt to taste