RJ_Sonia wrote:

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shashichief wrote: Tried that Green chicken.....as usual I improvised and made it as an appetizer....it was a hit!!! Now Explain......how did u improvise it.......and how did u make it as an appetizer?  

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First, I don't use chicken breast....it always dries out...so I cut up the chicken with the bone to bite size pieces. Secondly, I marinate the chicken overnite with some dry spices, mainly I use readymade here and the next day after bringing the chicken to room temperature I then brown it all over in a frypan with little oil.There is some reasoning behind this madness.Thirdly,I saute some processed onions( food processor ) to which I add the green paste and follow the receipe.However, I did not use the cashew paste.I cooked the last half hour with the lid open to make the dish dry and not with a lot of wet liquid followed with a garnish of fresh coriander, lemon juice and slivers of fresh hot green chilies.

There you have it!