green masala chicken

• Place a small frypan on medium heat and add the cumin and coriander seeds. Toast the spices until they become aromatic then remove from the heat. When cool enough to handle, grind to a fine powder. Set aside.
• Make a coarse paste of ginger, garlic and a littl;e water. Set aside.
• Heat the gingelly oil in a wide, heavy, pan on medium-high heat. When hot, brown the chicken pieces on both sides. You will need to do this in batches to avoid stewing the chicken. When browned, use a slotted spoon to put the chicken into a bowl.
• Turn the heat down to medium-low and allow the pan to cool a little. Put the ginger and garlic paste into the same oil. Be careful to not get spattered by the oil. Stir and fry it for two minutes or until the raw garlic and ginger smell has gone.
• Add the turmeric, salt and the ground cumin and coriander seeds. Mix well and fry for about one minute.
• Add the finely chopped coriander, mint, and green chilli. Mix well and fry for about one minute.
• Put the browned chicken pieces and any liquid from the bowl into the masala. Mix well.
• Add the lemon juice, stir, and bring to a simmer. Cover tightly, turn the heat to low and cook for 20 minutes or until the chicken is cooked.

to serve

• Turn the pan into a serving dish, and garnish with the coriander leaves. Serve with the lemon wedges.