Grind all the ingredients together except chicken, yogurt and lemon.
Let the ground paste be thick but not too much.
Squeeze the water content from chicken pieces.
Mix the ground paste in chicken.
Add salt as per taste and squeeze in lemon juice.
Refrigerate chicken for about 5 - 6 hours to marinate.
Now deep fry the chicken in oil.
In a deep pan add the leftover marinade, a little water and yogurt, cook it for 3 minutes.
Once fried add all the chicken to the gravy, mix and serve hot with green salad and naan.
Pleasebe judicious and courteous in selecting your words.
Thanks for trying and giving your feedback :)
thanks f this tasty food..i love to eat
Thank you :) SIDDHARTH SEN: You can use both as it will also give a rich good flavour.
This recipe here uses only coriander leaves hv bn used for the green masala... i use coriander, mint
liked it very much !
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