Although every season has it's own charm, spring and summer are my favorite. I make frequent visits to Farmers market for fresh produce and I use a lot of fresh herbs in my cooking. Mint is one of my most favored herb and we have it in our garden every year. They grow very quickly and need very little maintenance. Although we have a vegetable patch, I like to keep them in pots since they spread and need to be contained.
This is a very simple and easy recipe that I came up with, using coriander leaves (cilantro) and mint.
2 lb chicken, cut into bite size pieces
1/2 cup coriander leaves, chopped roughly
1/2 cup mint leaves, chopped roughly
1/4 cup yogurt
3 cloves garlic
4 green chillies
2 green cardamom
1/2 tsp pepper corns
1 tsp saunf (fennel seeds)
Salt to taste
How it's made:
Blend garlic, ginger, green chillies, cloves, cinnamon, cardamom, pepper corns and fennel seeds to a fine paste with very little water.
In a wide bowl, combine coriander leaves, mint, yogurt, ground paste, salt and chicken. Let it marinate for 30 mins or upto 4 hours in refrigerator.
In a non stick pan or skillet, heat a few tsp of oil. Add marinated chicken. Fry on high heat for 5 mins. Lower heat, cover and cook until chicken is well done. To finish the dish, uncover lid and let all the liquid evaporate. Serve dry (without gravy).