2 Tablespoon(s) ginger garlic paste
3 Tablespoon(s) oil, vegetable
1 (large) thinly sliced onion, yellow
1 3-lb skinned and cut into pieces chicken, roasting
1 Teaspoon(s) salt
1/2 Teaspoon(s) freshly ground black pepper
1/2 Teaspoon(s) turmeric
1 Cup(s) chopped (including stems) cilantro
1/4 Cup(s) chopped fresh mint
1 seeded and chopped chili, jalapeno
2 Tablespoon(s) to 3 fresh lemon juice
(Discard wings and back of chicken)
1. Prepare the ginger-garlic paste (equal parts garlic and ginger with a Tb water pureed in a blender). Heat the oil in a large saucepan over medium-high heat and cook the onion, stirring, until golden, about 7 minutes.
2. Mix in the ginger-garlic paste, then add the chicken, salt, black pepper, and turmeric, and cook, stirring as needed, over medium heat, until the chicken is almost cooked, about 15 minutes.
3. Add the cilantro, mint, green chile pepper, and lemon juice and continue to cook until the chicken is tender, and all the oil separates to the sides, about 20 minutes. Remove chicken pieces to a serving dish, garnish with black pepper, and serve.