Minty Chicken

Minty Chicken (Home Easy Starter)		Method : Wash and cut chicken into medium sized pieces. Remove/drain excess water Wash Mint leaves to remove mud and dry them on a cloth. Cut Green chillies into medium pieces. Place Kadai / Wok pour 2-3 tsp oil, put mint leaves & Green chillies together fry till the leaf shrinks and water evaporates. Cool it. Grind Mint-Chilli mix along with Ginger-Garlic paste, pepper powder, fennel powder, Chilly / Dhania mix, Garam Masala & Salt, little water may be added to get a smooth thick paste. (Avoid excess water) Add this mix to the Chicken pieces along with food color, Maida & Corn  flour . Coat the pieces evenly sprinkling water only if required. Marinate for 2 hours in the refrigerator Cooking : Heat enough oil in a Kadai/Wok . Lower the flame. Deep Fry till it is done/crisp [say Greenish brown] (If the pieces stick to the Kadai add a little more corn flour and mix well)    Serve with Onion &  lemon slices Tip :  Always check with  1 or 2 pieces for checking stickiness, Oil heat level etc  Cooking in low flame cooks / tastes better. Chicken Leg/Thigh is preferred since it is Soft & Juicy.
Ingredients:
Chicken (Leg & Thigh)	½  kg
Mint Leaves (Approx  2 Cups)	1 Medium     Bunch
Green Chillies	3   Nos        (Med)
Ginger Garlic Paste	½  Tsp
Green Color (Food Grade)	2  Pinch
Pepper Powder	½  Tsp
Fennel Powder	¼  Tsp
Garam Masala (Ready mix)	¼  to ½Tsp
Chilly / Dhania  Powder Mix	½  Tsp
Maida	1   Tsp
Corn Flour	6-7  Tsp
Salt (Iodised)	1   Tsp
Oil  for  frying
Tip :
Red Chilli  & Dhania Powder mix :: 100 : 150 gms.