Ingredients

• 1 kg Chicken
• 1/2 cup yogurt
• 40g/ handful of coriander leaves
• 40g/ handful of mint leaves
• 2 inch piece ginger
• 5 garlic cloves
• 5 green chillies
• 1/2 tsp black pepper powder
• Juice of 1 lemon
• 2 onions, thinly sliced
• Salt
• 5 tbsps oil

Method

Take a handful of coriander and mint leaves, 2 inch piece ginger, 5 garlic cloves and 5 green chillies. Grind to fine paste.

Marinate the chicken with the green paste, 1/2 tsp black pepper powder, 1/2 lemon juice and salt to taste. Let it rest for an hour. (You can marinate the chicken overnight and keep refrigerated. Bring it into room temperature before cooking.)

Heat a pan and add 5 tbsps of oil.

Add 2 onions, thinly sliced. Saute until it turns translucent.

Add the marinated chicken. Cover and cook for 15 minutes.

Remove the lid and roast the chicken until the water is dried up and the chicken starts browning.

Add 1/2 lemon juice. Add salt if required.

Remove from heat.

Enjoy with rice or roti.