Serve for 3 to 4 persons
Ingredients:
1/2 bunch Coriander leaves
1/2 bunch Mint leaves
3 to 4 Green chilies
1/2 cup Yogurt
2 to 4 tbs Oil
1 tsp Whole spice (sabut garam masala)
1 chopped Onion
1 tsp Ginger garlic paste
1/2 kg Chicken
Salt as required
1/2 Â Â Cup Water
1 tsp Cumin powder
1 tsp Dried fenugreek leaves (Kasuri methi)
1 tsp Whole spice
Instructions:
Blend the yogurt, coriander leaves, mint leaves and green chilies together and set aside.
Heat oil; add whole spice (sabut garam masala) and onion. Cook until onion gets light brown then add ginger garlic paste and chicken, stirring frequently. Add mixture of yogurt, salt and mix it well, now put some water and cover it, turn heat to low let it on the stove for 10 to 15 minutes. Add cumin powder, whole spice powder and dried fenugreek leaves then mix it well until oil comes out, turn off the stove. Hiryali chicken karhaee is ready to Eat.
