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Before you jump to Green Masala Chicken Mince Curry recipe, you may want to read this short interesting healthy tips about Apples Can Have Enormous Advantages To Improve Your Health.
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We hope you got insight from reading it, now let’s go back to green masala chicken mince curry recipe. To cook green masala chicken mince curry you only need 26 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to make Green Masala Chicken Mince Curry:
- Take Zorabian Chicken Mince
- You need Potatoes (Cut into small pieces)
- You need Curd
- Use Lemon Juice
- Take Ground to a Paste:
- Take Mint Leaves
- Prepare Coriander Leaves
- Prepare Green Chillies
- Take " Ginger
- Prepare Garlic
- Take As required Oil/Butter
- Prepare For Whole Spices:
- Provide Mustard Seeds
- Use Cardamoms
- Take " Cinnamon Stick
- Use Cloves
- Prepare Asafoetida
- You need Powdered Spices:
- Take Turmeric Powder
- Prepare Pepper Powder
- Get Cumin Powder
- Prepare Chicken Masala
- Prepare For Garnish:
- Use Sambar Onions
- Prepare Green Chillies
- Prepare Whole Dry Red Kashmiri Chillies
Instructions to make Green Masala Chicken Mince Curry:
- Wash the chicken mince and drain out the water completely. Keep aside.
- In a blender, blend together mint leaves, coriander leaves, green chillies, ginger and garlic to a smooth paste. Keep aside.
- In a large mixing bowl, add chicken mince, potatoes, lemon juice, curd, turmeric powder, cumin powder, pepper powder, chicken masala and salt. Keep aside.
- Heat oil in a kadhai. Add whole red kashmiri chillies, green chillies and sambar onions and fry till the onions are translucent. Take out from oil and keep aside for garnish.
- In the same oil, add mustard seeds and allow it to crackle. Add asafoetida, cardamoms, cinnamon and cloves.
- Add the ground paste and saute till oil appears at the surface.
- Add the marinated chicken mince and potatoes. Cook on medium flame for 2 minutes. Lower the flame and cover and cook till the mince and potatoes are cooked.
- Garnish with the fried sambar onions, green and red chillies.
- Serve hot with buttered pav.
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