Wash and drain chicken pieces.
In a mixing bowl, add chicken pieces, hung curd, crushed black pepper and salt, mix it well. Keep it aside.
Make a paste with mint leaves and green chilies.
Heat oil in a wok. Add ginger-garlic paste and saute for few seconds. Then add chopped onion. When the oil started coming out, add chicken pieces.
Stir well. Cook on a medium flame.
When the water dries up, add mint paste and mix well.
Cook for 5 more minutes. Check the salt content.
When the chicken pieces become tender, switch off the flame.
Add crushed black pepper. Cover it for 2 minutes. Minty Chicken is ready to be served hot with rice or parathas.