Creamy Chicken Curry with Mint and Coriander

1.In a bowl, combine the chicken pieces with yogurt, ground cumin, ground coriander, turmeric, garam masala, cayenne pepper, and salt. Mix well to coat the chicken. Let it marinate for at least 30 minutes, or preferably longer in the refrigerator.

2.Heat ghee and butter in a large pan or pot over medium heat. Add the chopped onion and green chilies. Sauté until the onions are softened and lightly golden, about 8-10 minutes.

3.Add the ginger-garlic paste and cook for another minute until fragrant.

4.Stir in the tomato puree, ground cumin, ground coriander, turmeric, and garam masala. Cook for 5-7 minutes, stirring occasionally, until the tomato mixture thickens and the oil begins to separate from the sides.

5.Add the marinated chicken to the pan. Cook for 5-7 minutes, stirring to coat the chicken with the masala, until the chicken is lightly browned on all sides.

6.Pour in the water, bring to a simmer, then reduce the heat to low, cover the pan, and cook for 15-20 minutes, or until the chicken is cooked through and tender.

7.Stir in the heavy cream, chopped mint leaves, and chopped coriander leaves. Season with salt to taste. Simmer gently for another 2-3 minutes, without boiling, until the sauce is heated through and creamy.

8.Garnish with fresh coriander leaves and mint leaves before serving.