Green Masala Chicken Mince Curry

Name: Green Masala Chicken Mince Curry
Cuisine: Indian
Ingredients: 450 gms Zorabian Chicken Mince; 2 Potatoes (Cut into small pieces); 1 tbsp Curd; 1 tbsp Lemon Juice; Ground to a Paste:; 1 cup Mint Leaves; 1 cup Coriander Leaves; 3-4 Green Chillies; 2 " Ginger; 5-6 cloves Garlic; As required Oil/Butter; For Whole Spices:; 1/2 tsp Mustard Seeds; 2 Cardamoms; 1 " Cinnamon Stick; 2 Cloves; Pinch Asafoetida; 1 tsp Powdered Spices:; 1/4 tsp Turmeric Powder; 1 tsp Pepper Powder; 1 tsp Cumin Powder; 1 tbsp Chicken Masala; For Garnish:; 8-10 Sambar Onions; 2-3 Green Chillies; 2-3 Whole Dry Red Kashmiri Chillies

Rosalyn John @rosalyn_kitchen227

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Rosalyn John @rosalyn_kitchen227

#meetthemeat
#masterchef
#goldenapron
#chefbypassion

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Ingredients

450 gmsZorabian Chicken Mince
2Potatoes (Cut into small pieces)
1 tbspCurd
1 tbspLemon Juice
Ground to a Paste:
1 cupMint Leaves
1 cupCoriander Leaves
3-4Green Chillies
2" Ginger
5-6 clovesGarlic
As required Oil/Butter
For Whole Spices:
1/2 tspMustard Seeds
2Cardamoms
1" Cinnamon Stick
2Cloves
PinchAsafoetida
1 tspPowdered Spices:
1/4 tspTurmeric Powder
1 tspPepper Powder
1 tspCumin Powder
1 tbspChicken Masala
For Garnish:
8-10Sambar Onions
2-3Green Chillies
2-3Whole Dry Red Kashmiri Chillies

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Steps

1

Wash the chicken mince and drain out the water completely. Keep aside.
2

In a blender, blend together mint leaves, coriander leaves, green chillies, ginger and garlic to a smooth paste. Keep aside.
3

In a large mixing bowl, add chicken mince, potatoes, lemon juice, curd, turmeric powder, cumin powder, pepper powder, chicken masala and salt. Keep aside.
4

Heat oil in a kadhai. Add whole red kashmiri chillies, green chillies and sambar onions and fry till the onions are translucent. Take out from oil and keep aside for garnish.
5

In the same oil, add mustard seeds and allow it to crackle. Add asafoetida, cardamoms, cinnamon and cloves.
6

Add the ground paste and saute till oil appears at the surface.
7

Add the marinated chicken mince and potatoes. Cook on medium flame for 2 minutes. Lower the flame and cover and cook till the mince and potatoes are cooked.
8

Garnish with the fried sambar onions, green and red chillies.
9

Serve hot with buttered pav.