Mint Chicken Curry ( Pudina murgh )

Ingredients

Chicken - 1
Onions - 4 (sliced)
Curd - 1 cup

Black Pepper - 8
Green Cardamom - 7
Cloves - 5
Cumin Seed - 1 teaspoon
Cinnamom - 2 small stick
Red Chilli - 1 tea spoon (or to taste)
Salt (to taste)

Ginger Paste - 1 teaspoon 
Garlic Paste - 1 teaspoon 
Coriander Leaves - 2 table spoon (chopped)
Mint Leaves -  2 table spoon (chopped)

Recipe

1. Crush together 8 black peppers, 5 green cardamom, 5 cloves, 1 teaspoon cumin Seed and 1 small stick cinnamon.
2. Add salt, red chilli, ginger and garlic paste to the spice mix.
3. Take 2 big onions, slice and fry them, then make a paste of the fried onions and mix 1 cup curd to it. Add to spice mix.
4. Add fresh coriander leaves and mint leaves.
5. Take a baby chicken and marinate it in the above paste and leave for 2-3 hours in the fridge.
6. Again take 1-2 onions, slice and sauté till golden brown. Add 1 small stick cinnamon, 2 black cardamom to it. 
7. Add the marinated chicken mixture and bring to boil.
8. Then cover and cook on low heat till chicken is properly done and oil separates out.