A fragrant and vibrant green chicken curry infused with fresh herbs, yogurt, and aromatic spices, cooked to tender perfection with a hint of citrus and mustard oil.
Start by placing the fried onions whole at the bottom of the container.
Add ginger, garlic, green chili, and all the herbs, beginning with mint leaves placed stem-side down, then add coriander.
Add fresh spinach, ensuring it stays bright green.
Gradually mix in the yogurt, seasoning with salt and black pepper—add half first to preserve the aroma.
Add half of the garam masala now; reserve the rest for later.
Add a bit more natural yogurt as needed for consistency.
Heat a little mustard oil in a pan.
First, add the darker cuts of chicken, then the bone-in wings and breasts, arranging them joint-side down to prevent burning.
Sear the chicken until golden, then reduce the heat to low and let it simmer gently for about 15-20 minutes, depending on the size of the chicken pieces.
Add a few lime leaves and bruised lemongrass for flavor, leaving them during cooking but do not chop them into the dish.