Chicken Hariyali with mint,coriander and coconut

Marinate chicken with little salt and lemon juice for an hour.Heat oil and fry chicken pieces and set aside.

Make hariyali masala paste by grinding mint and coriander leaves alongwith curd, almonds or cashewnuts, green chillies and scraped coconut.

In the remaining oil, add ghee and sprinkle ajwain,half crushed green cardamoms,laung and fry the chopped onion.Then add the chicken.Toss and add the hariyali masala paste,ginger garlic paste,fresh cream or malai, salt to taste.

Fry well and pour water just enough to cook chicken till done on low flame.Sprinkle Kitchen King masala,kasoori methi and garam masala.

Garnish with chopped coriander leaves or mint leaves and green chillies.Serve with roti or pulao.