Chicken with green peas in thick green gravy

                      Chicken with green peas in thick green  gravy

                                                                         


This  north Indian dish goes well with Rotis, Plain rice, tomato pulav , ghee rice etc. You have to grind separately two sets of masalas for this curry.

Ingredients 

• Chicken breasts cut into small cubes- 500g

• Green peas   -1/2 cup

• Cumin - 1/2 tsp.

• Turmeric powder - 1/2 tsp.

• Kasoori methi - 1 tsp.

• Garam masala - a pinch

• Onion  - 1 (small)

• Ginger - 1/2 inch piece

• Garlic  - 5 to 6 cloves

• Green chilies - 4 to 5( adjust according to your taste)

• Curd - 2 tbsp.

• Almonds - 15

• Coriander leaves  chopped - 1/4 cup

• Mint leaves chopped - 1 tbsp.

• Olive oil - 1 tbsp.

• Salt to taste

 

Method

• Grind onion, ginger, garlic and green chilies into a fine paste and keep aside.

• In the same grinder, grind  almonds, curd, mint leaves and coriander leaves to a fine paste using one or two table spoon of water.

• Heat oil in a thick bottom pan and splutter cumin and turn the stove to a very low flame and add turmeric powder.

• Stir well and add the onion paste. Saute till the raw smell goes ( about 3 to 4  minutes, make sure not to burn the masala).

• Add the chicken and stir well and cook it in a low flame until half done and add green peas.

• When the green peas and chicken gets cooked add the almond paste and garam masala. Cover and simmer till the oil turns up. Stir now and then so that it won"t burn and stick to the bottom of the pan.

• Finally add kasoori methi stir well and transfer it to a serving plate . Serve with chappathi or rice.