1 Chicken, cut into 8 pieces (800 g)
125 grams Mint leaves, chopped
2 teaspoons Ginger paste, (10 g)
2 teaspoons Garlic paste, (10 g)
2 teaspoons Lemon juice, (10 ml)
Spread onion slices in a baking dish and bake till golden (about 15 minutes). Remove the onion slices, add half cup water and grind to a fine paste. Keep aside. Place a heavy bottomed kadai on medium heat. Add marinated chicken along with the marinade and cook, stirring constantly, till well coated with the masala. Lower the heat, cover and cook, stirring occasionally, till almost dry.
NOTES : Sauteed chicken flavoured with mint