A lonely Christmas and Hariyali Murgh

This time around I spent a rather lonely Christmas. For me Christmas, my favourite day of the year, has always meant spending time with family. I have never felt the urge to go frolicking and partying on Christmas day like some of my friends did, nor have I ever planned outings. On Christmas I want to stay put in my house, wake up to steaming mugs of coffee made by mum, served with preposterously thick slices of juicy fruit cake, and then go around the house with a pen and a paper, jotting down what each one wants for breakfast from Flurys (usually dad and my cousin would go to pick up breakfast), watch Christmas special films curled up in my bed under a heavy blanket happy knowing everyone's at home, then cook all afternoon and have dinner together. But this time, for the first time, my parents had decided to join their friends on a trip to Sundarbans. My brother had promised to spend his day with his newest lady love. And it couldn't be a great Christmas without them around. Besides I had to go to work. Who goes to work on Christmas? Who, who, who???????


Nonetheless, I had to make something special for Christmas and I made my Dad's favourite item. He loves Hariyali Murgh the way I make it. You could say it was a revenge of sorts, cooking what he loves most when he can't have it, after all it was his idea to go on the trip. It's a simple recipe but very tasty. And some how it tastes best during the winters. I had it with steamed rice (I could have anything and everything with steamed rice...everything), curled up in bed watching PS I love you. Another form of revenge — my mother would throw a fit if she sees me eating in bed (she said yes to the trip when she could have outright refused to go) *Evil laugh*

By the way I did save some for Dad (I am a softy that way you see)  and it turns out that it tastes even better the day after!!!!

 Ingredients

Chicken - 1 kg
Corainder leaves - 4 stalks
Mint leaves - 2 stalks
Green chilies - 5-6 (or depending on your taste)
Onions (sliced thin) - 1 cup packed 
Ginger juliennes - 4 tbsp
Garlic paste - 1 tbsp
Coriander powder - 2 tbsp
Garam Masala powder - 1/2 tsp 
Black peppercorns - 1 tbsp 
Salt to taste
White Oil - 5-6 tbsp 
Juice of 1 lime 

Method:

In a food processor blend coriander leaves, mint leaves and green chilies. Keep aside.

 Heat oil in a pan and add the onions. Fry the onions till they are golden and add the ginger juliennes and garlic. Fry for a couple of minutes.

Now add the chicken, stir fry for a few minutes on high heat. Add the coriander-mint-chili paste and mix well. Add salt, peppercorns and coriander powder. Mix well, reduce heat and cook the chicken covered on low heat until chicken releases water.

Remove cover and cook on medium to low heat unless chicken is tender and the gravy has reduced. The oil should separate. Add lemon juice, mix and remove from heat.