Kanchalanka Murgi is easy to cook and served with steamed rice.

Kanchalanka Murgi

Serves 4.
Preparation Time: 25 minutes.

Ingredients:

• 800 gms chicken curry cut (cut into 8 pieces)
• 200 gms onion paste
• 100 gms onion slice
• 16 green chilli
• 50 gms coriander
• 15 gms mint leaves
• 150 ml mustard oil
• Salt to taste
• 50 gms ginger garlic paste
• 25 gms green chilli pickle
• Juice of two lemons

Method:

Mix the chicken with ginger garlic paste, green chilli paste, salt lime juice, green chilli pickle paste and keep aside.

Grind coriander and mint in a blender to a paste.

Heat oil in a kadhai. First add the onion slices, make it semi brown, now add the onion paste, and let the whole mixture become semi brown.

Add the chicken to it with the marination, bhunao for at least 15 minutes in slow fire.

Add the coriander and mint mixture to it. Cook for 5 minutes.

Serve hot with steamed rice.

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