Chicken Pudina (chicken with curried mint sauce) - serves 5

Ingredients 

For Chicken marinade:
1 Kg boneless chicken thighs, cut into 1" wide strips
1/4 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 cup or 125ml thick plain yoghurt
6 large cloves garlic, finely chopped
1 tablespoon ginger, finely chopped
1 fresh chili, finely chopped
1/2 teaspoon salt

For Curry Sauce:
200 grams or 1 large red onion, finely chopped
400 grams or 2 tomatoes , pureed or chopped
2 fresh chilies, chopped 
1 teaspoon cumin seeds
2-3 tablespoons ghee
1 tablespoons coriander powder
1 teaspoon Kashmiri red chilli powder
1/2 teaspoon turmeric powder
3/4 teaspoon salt
3/4 teaspoon garam masala powder
2 cups packed fresh mint leaves
Juice of 1/2 lemon 
1 cup or 250ml water or chicken stock

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Recipe 

1. Marinade chicken with yoghurt, ginger, garlic, fresh chili, turmeric powder, chili powder and salt and refrigerate overnight. If running short of time, marinate at room temperature for about an hour.
2. Heat ghee in a heavy base saucepan or wok and drop in cumin seeds. Once cumin seeds start to splutter, add onions and stir-fry on medium-high heat for about 10-15 minutes.
3. Add fresh chilies and stir-fry for another 5 minutes until onions start to brown. Add tomatoes, stir well.
4. Next add chicken, coriander powder, turmeric powder, chili powder and salt and fry for another 20 minutes until chicken is no longer pink and oil separates.
5. Add water, bring to a boil and reduce heat and let it simmer.
6. Place mint leaves and lemon juice in a small chopper and chop until fine. Add chopped mint into the curry, stir well. 
7. Add garam masala and stir. Serve hot with naan, steamed rice or rotis.