Servings: 6
Heat oil in a pan and add bay leaf, cinnamon stick, cloves, and peppercorns.
Sauté garlic and ginger for a minute until fragrant.
Add chopped onions and cook until golden brown.
Stir in green chilies and all ground spices. Cook for 2 minutes.
Add chicken mince and 1 teaspoon salt. Cook until no longer pink.
Mix in yogurt and cook on medium heat until oil separates.
Add the remaining salt and chopped coriander leaves.
Simmer for a few minutes and serve hot.
Calories: 361kcal | Carbohydrates: 13g | Protein: 28g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 1032mg | Potassium: 965mg | Fiber: 4g | Sugar: 4g | Vitamin A: 209IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 2mg