Ingredients:

1 chicken cut in pieces
a bunch of coriander and mint leaves ( hara dhania aur podina)
2 onions peeled and sliced
oil for frying, cumin powder( zeera)
garlic and ginger powder or paste
a bunch of green chillies
45 tomatoes
Yogurt
1 tsp of garam masala powder

Preparation:

Heat the oil, add the onions and fry the chicken with ginger and garlic paste or powder.While that is happening, in a blender add the coriander leavesClick to find more about coriander leaves(hara dhania), mintClick to find more about mint leaves( podina), green chilies, tomatoes, and a little water and a tsp of yogurt.Whip the ingredients into a smooth paste. Add salt, garam masala and cumin powder to it, as well.Take another pan with oil ( enough oil so that the paste can settle in it)heat the oil and add the paste from the blender to it.Let the paste cook on low med heat until you see the oil coming up and the paste gets darker.By this time ( 20 min max) you should be able to smell the coriander and mint together.Take the pan and add the cooked paste onto the chicken or you can add the chicken in to the pan.Leave it to cook for another 15 min. Prick the chicken with a fork or a knife while it cooks to allow the curry to soak into the meat.Garnish with parsley leaves and fried onions.
If you want to make it more muglai, blend in almonds and pistachio and add on to the paste which cooks before the chicken gets added on.

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