|Chicken Rezala with Mint|
- Massage chicken with marinade and set aside for 2 hours or refrigerate overnight.
- Heat oil over medium-high heat & temper with cumin seeds, cinnamon and cardamoms.
- Add onions and peppers & stir-fry until onions turn translucent.
- Add chicken pieces, stir-fry until no longer pink & reduce heat to medium-low.
- Add mint chutney and curry patta & simmer for 20 minutes or until oil resurfaces.
- Adjust salt to taste and serve with Indian bread or hot Basmati rice.