1. Clean the chicken and cut to medium sized pieces.
2. Grind green chilli, ginger garlic paste, curd and pundina to a fine paste; add salt to the mixture.
3. Mix chicken with this mixture and keep aside for 20 minutes.
4. After 20 minutes, pressure cook the chicken with some water up to 2 whistles.
5. Heat oil in a kadai, add onion and fry till it becomes half brown.
6. Now add the chicken with the excess pudina mixture water to the kadai.
7. Fry until the water evaporates.
8. It is ready to serve with chappati or as a starter.

Image: Flickr/creativecommons aksharpathak