Creamy, minty chicken

The hubby and kids wanted chicken, but I was in no mood to make the standard gravy. Hence, I improvised and came up with something that was absolutely yummy.

Curry cut chicken  
3 tbsp milk
2 tbsp ginger garlic paste
1 tsp freshly ground pepper powder
2-3 tbsp dried mint leaves
Salt to taste
1 cup curds
Oil, 2 tbsp
1 sprig mint leaves, crushed

Method:Wash and clean chicken, make small slits, and marinate it with curds, salt and pepper. Let it marinate for 30 minutes.
Heat oil, and on a low flame, heat the ginger-garlic paste. Add the marinated chicken, and fry for 3-4 minutes. Add black pepper powder mix well, cover and cook on a low flame. Stir occasionally to ensure it doesn't stick to the pan.
Crush the dry mint with your hands and add it along with milk and some salt in to the pan. Mix well and continue to cook on low for 5-10 minutes.
Turn off the flame, and stir in the fresh mint leaves.
Serve with rotis