1bunchcoriander leaves and stemswashed and coarsely chopped
8-10mint leaveswashed and coarsely chopped
1tspgaram masala powder
Oil for cooking
Salt to taste
For the chicken marinade
In a blender or grinder, add the ginger garlic paste, coriander leaves, mint leaves and green chilies, and grind to a smooth paste.
Put the chicken in a large bowl, and add to it the ground coriander paste, and 4 tsp of yogurt. Add salt to taste and mix thoroughly so that all of the chicken is coated evenly in the marinade. Marinate and leave to rest for at least half an hour in the fridge.
Heat oil in a kadhai or pan. When the oil is hot, add the onions and saute until translucent.
Add the turmeric, cumin and coriander powder and mix well.
Add the marinated chicken along with the coriander yogurt chutney paste.
Season with salt and mix everything well, put the lid on and cook until the water from the yogurt separates.
Add the garam masala and salt as to the curry and mix.
Cook until the chicken is tender for another 15 mins or so and the curry thickens a little. Add water if you would like a runny curry.
Serve with hot rotis and raita and enjoy your curry night.