Green Chicken

I'm not sure if any of you remember the Muppets, and specifically, Kermit the Frog. Somehow, thinking of this green chicken reminds me of Kermit singing his famous song, "It's not easy being green." (Click here for more info abt that and sources for the song.)

Anyway, back to green chicken. I'm not sure how the chicken feels about being green, but it's certainly very easy to eat lots and lots of this green chicken! So much so that Amma will eat this.

We always tease my mother that she has a "chicken allergy" because 90% of the time, she will out right refuse to eat any chicken preparation. However, she loves this one every time I make it! To me, that's a huge compliment!

Overall, this is a very simple recipe that just involves grinding, marinating, and cooking. A great and light side dish with any biryani, pulav, chappathi, roti, etc.


And now to the recipe:

Ingredients:

Chicken - 2 lbs, cut into pieces
Onions - 2, sliced finely
Lime juice - juice of 1/2 of a lime
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp (OPTIONAL)
Oil
Salt to taste

For grinding to paste:

Mint leaves - 1 cup
Coriander leaves - 1 cup
Green chillies - 15, or to taste
Garlic - 8 cloves
Ginger - 1 1/2 inch piece
Cumin seeds or powder - 1 tsp

Method:

1. Marinate the chicken with the ground paste, turmeric powder, and salt for 30 minutes to 1 hour.

2. Heat oil in a pan. Saute the sliced onions until translucent.

3. Now, add the chicken with the marinade. Saute for 2-3 minutes.

4. Then, close the lid and lower the heat to low and allow the chicken to cook until it's done (about 20 minutes or so). Add water during the cooking process only if necessary.

5. Open the lid and see how much liquid is left. If there is still a lot of liquid in the pan, increase the heat and allow the gravy to concentrate.

6. Turn the heat off, add lime juice and garam masala (if using). Adjust salt if necessary. Serve with any pulav, rotis, etc.

Note: This dish doesn't go very well with white rice.