Chicken curry in a bowl surrounded by spices and roti.
Prep Time
Cook Time
Total Time
1hr 15min

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!


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

For Gravy

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


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.

    Whisked yogurt with whole and powdered spices in a mixing bowl
    Whisked yogurt mixed with spices in a mixing bowl.
  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).

    Raw chicken pieces marinated in spiced yogurt mix

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.

    Spices being tempered in oil in a steel skillet.jpg
  3. Add onions and green chillies to the pan. Cook on high heat until the onions are pinkish in colour.

    Chopped onions in tempered spices.jpg
    Cooked onion pieces, slightly pinkish in colour.
  4. Add the marinated chicken and mix nicely. Stir occasionally and cook on high flame for 8-10 minutes.

    Marinated chicken pieces in a pan
  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.

    Partially cooked chicken curry in a pan
  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.

    Partially cooked chicken pieces in orange curry
  7. Add the mint powder to the gravy and mix it for a minute. Then, turn off the flame.

    Green mint powder poured on orange chicken curry
    Cooked chicken curry in a pan
  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.

Leena Kohli
Recipe by

Leena Kohli


Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨