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Chicken Pudina recipe

Chicken Pudina

by Leena Kohli (@leenakohli)
5.0
From 1 rating
Prep Time
15min
Cook Time
1hr
Total Time
1hr 15min
IndianLunchDinnerMeatGluten-Free

Chicken Pudina – an exotic blend of succulent chicken pieces slow cooked in a mildly spiced mint (pudina) gravy. Pair it with Naan or Parathas for a sumptuous meal!

Ingredients

4 Servings

For Marination

  • 1kg
    Chicken (curry cut pieces)
  • 1cup
    Thick Curd
  • 1/4tsp
    Mace Powder
  • 1/4tsp
    Nutmeg Powder
  • 1tsp
    Red Chilli Powder
  • 1tsp
    Turmeric Powder
  • 1tbsp
    Kashmiri Red Chilli Powder
  • 1tbsp
    Salt

For Gravy

  • 4tbsp
    Cooking Oil
  • 2
    Bay Leaves
  • 4
    Green Cardamoms
  • 2
    Black Cardamoms
  • 5
    Cloves
  • 1
    Cinnamon Stick
  • 12
    Black Peppercorns (whole)
  • 2
    Medium Onions (finely chopped)
  • 2
    Green Chillies (finely chopped)
  • 1tbsp
    Ginger-Garlic Paste
  • 1cup
    Water
  • 3tbsp
    Tomato Puree
  • 2tbsp
    Dry Mint Powder
  • 1tsp
    Garam Masala

How to make Chicken Pudina

For Marination

  1. Whisk curd in a mixing bowl and add red chilli powder, kashmiri red chilli powder, turmeric, nutmeg powder, mace powder and salt.

    Step 1.1: Whisk curd in a mixing bowl and add red chilli powder, kashmiri red chilli powder, turmeric, nutmeg powder, mace powder and salt
    Step 1.2: Whisk curd in a mixing bowl and add red chilli powder, kashmiri red chilli powder, turmeric, nutmeg powder, mace powder and salt

  2. Coat the chicken pieces with the paste, cover the bowl with a lid, and let it sit for an hour. (You can keep it overnight to let the flavours develop more).

    Step 1.1: Coat the chicken pieces with the paste, cover the bowl with a lid, and let it sit for an hour

For Gravy

  1. Heat oil in a large heavy-bottomed deep saucepan over medium-high heat until it shimmers. Add bay leaves, green cardamoms, black cardamoms, cloves, cinnamon sticks and black peppercorns. Let them crackle.

  2. Add ginger -garlic paste and stir for a few seconds.

    Step 2.1: Add ginger -garlic paste and stir for a few seconds

  3. Add onions and green chillies to the pan. Cook on high heat until the onions are pinkish in colour.

    Step 2.1: Add onions and green chillies to the pan
    Step 2.2: Add onions and green chillies to the pan

  4. Add the marinated chicken and mix nicely. Stir occasionally and cook on high flame for 8-10 minutes.

    Step 2.1: Add the marinated chicken and mix nicely

  5. Once the chicken pieces have lightened in colour, add water, stir and wait for a boil. Lower the heat to medium, cover the pot and cook for 15 minutes.

    Step 2.1: Once the chicken pieces have lightened in colour, add water, stir and wait for a boil

  6. Add the tomato puree to the pan and let it simmer and cook until the chicken is done and oil releases to the surface. Stir occasionally.

    Step 2.1: Add the tomato puree to the pan and let it simmer and cook until the chicken is done and oil releases to the surface

  7. Add the mint powder to the gravy and mix it for a minute. Then, turn off the flame.

    Step 2.1: Add the mint powder to the gravy and mix it for a minute
    Step 2.2: Add the mint powder to the gravy and mix it for a minute

  8. Sprinkle garam masala over the chicken and let it rest for a few minutes.

  9. Serve hot with tandoori roti, naan or paratha.

Tips & Tricks

  1. You can easily substitute ginger-garlic paste with fresh chopped ginger (1 inch piece) and chopped garlic (6 cloves).

  2. I recommend marinating the chicken overnight for better flavours.

  3. Instead of using tomato puree, you can chop 2 fresh tomatoes and use them in the same way.

  4. Kashmiri red chilli powder offers a much milder taste than regular red chilli powder. It also adds a hint of smoky flavour and vibrant red colour to the food when added. On the other hand, regular red chilli powder is used to increase the hotness of the dish it is added to. A mixture of smoked or simple paprika with a little bit of cayenne can be used as a substitute for Kashmiri Red Chilli Powder.

Reviews

5.0
From 1 rating
y

yukinguyen

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Recipe by

Leena Kohli

(@leenakohli)

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