1. Grind the mint, cilantro, garlic and ginger together. 2. Prick the chicken pieces with a fork. Add the ground paste and leave to marinate for minimum 4 hours or even overnight. 3. Heat the oil and add the cumin seeds. When they splutter, add the chicken along with the marinade, salt, pepper and garam masala and stir fry over high heat for 5 minutes. 4. Lower the heat to simmer, add chicken broth and cook uncovered, stirring, for 30 minutes. Serve hot with Laccha Paratha, Naan or Basmati Rice and garnish with bean sprouts and red chili flakes. ---------------------------------------------------------------------------
Nutrition
Ingredients
