7 Delicious Homemade Green Masala Chicken Mince Curry

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We hope you got benefit from reading it, now let’s go back to green masala chicken mince curry recipe. To cook green masala chicken mince curry you need 26 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to cook Green Masala Chicken Mince Curry:

1. Provide 450 gms Zorabian Chicken Mince
2. Get 2 Potatoes (Cut into small pieces)
3. Get 1 tbsp Curd
4. You need 1 tbsp Lemon Juice
5. Get Ground to a Paste:
6. Provide 1 cup Mint Leaves
7. Use 1 cup Coriander Leaves
8. Take 3-4 Green Chillies
9. Use 2 " Ginger
10. Provide 5-6 cloves Garlic
11. You need As required Oil/Butter
12. Use For Whole Spices:
13. Prepare 1/2 tsp Mustard Seeds
14. Get 2 Cardamoms
15. You need 1 " Cinnamon Stick
16. Get 2 Cloves
17. Get Pinch Asafoetida
18. Take 1 tsp Powdered Spices:
19. Get 1/4 tsp Turmeric Powder
20. You need 1 tsp Pepper Powder
21. Use 1 tsp Cumin Powder
22. Provide 1 tbsp Chicken Masala
23. Use For Garnish:
24. Prepare 8-10 Sambar Onions
25. Get 2-3 Green Chillies
26. Prepare 2-3 Whole Dry Red Kashmiri Chillies

Steps to make Green Masala Chicken Mince Curry:

1. Wash the chicken mince and drain out the water completely. Keep aside.
2. In a blender, blend together mint leaves, coriander leaves, green chillies, ginger and garlic to a smooth paste. Keep aside.
3. In a large mixing bowl, add chicken mince, potatoes, lemon juice, curd, turmeric powder, cumin powder, pepper powder, chicken masala and salt. Keep aside.
4. 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.
5. In the same oil, add mustard seeds and allow it to crackle. Add asafoetida, cardamoms, cinnamon and cloves.
6. Add the ground paste and saute till oil appears at the surface.
7. 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.
8. Garnish with the fried sambar onions, green and red chillies.
9. Serve hot with buttered pav.

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