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Pudina Chicken (Mint Chicken)  recipe

Pudina Chicken (Mint Chicken)

by Leena Kohli (@leenakohli)
Prep Time
30min
Cook Time
45min
Total Time
1hr 15min

Pudina Chicken is a mouthwatering dish with fresh mint leaves that adds freshness to every bite, while the rich and fragrant spices infuse the chicken with irresistible flavours. This delicious and flavorful chicken curry can be savoured and paired perfectly with steamed rice, naan, or roti, making it an ideal choice...

Ingredients

6 Servings
(1 serving = 1 bowl)
  • 1kg
    Chicken (Curry cut pieces)
  • 1/2cup
    Oil
  • 4
    Onions (medium-sized) (thinly sliced)
  • 3/4tbsp
    Salt
  • 1/2cup
    Curd
  • 3tbsp
    Lemon Juice

For Dry Masala

  • 4
    Dry Red Chilli
  • 1cm
    Cinnamon stick
  • 3
    Cloves
  • 2
    Black Cardamom
  • 5
    Green Cardamom
  • 2tbsp
    Coriander Seeds
  • 1tsp
    Cumin Seeds
  • 1tbsp
    Kashmiri Chilli Powder
  • 1tsp
    Nutmeg Powder

For Wet Masala

  • 1cup
    Mint Leaves (Pudina)
  • 3
    Green Chillies
  • 1/2tsp
    Salt
  • 1in
    Ginger
  • 5clove
    Garlic
  • 2tbsp
    Tamarind pulp (optional)

How to make Pudina Chicken (Mint Chicken)

  1. In a pan, dry roast dry red chillies, cinnamon sticks, black cardamom, green cardamom, cloves, coriander seeds, and cumin seeds for 2-3 minutes on medium heat until fragrant. Turn off the heat and mix in the kashmiri red chilli and nutmeg powder. Transfer to a plate and let the spices cool.

  2. Grind the roasted spices to a fine powder and set aside.

    Step 1.1: Grind the roasted spices to a fine powder and set aside
  3. Grind mint leaves, green chillies, ginger, garlic cloves, tamarind pulp, and 1/2 tsp salt in a grinder jar to form a smooth paste.

    Step 1.1: Grind mint leaves, green chillies, ginger, garlic cloves, tamarind pulp, and 1/2 tsp salt in a grinder jar to form a smooth paste
    Step 1.2: Grind mint leaves, green chillies, ginger, garlic cloves, tamarind pulp, and 1/2 tsp salt in a grinder jar to form a smooth paste
  4. Marinate the chicken pieces with ground spices, mint paste, and salt in a mixing bowl. Refrigerate the chicken for at least an hour.

    Step 1.1: Marinate the chicken pieces with ground spices, mint paste, and salt in a mixing bowl
  5. Heat oil in a heavy-bottomed wok and add the sliced onions. Cook until golden brown, stirring occasionally.

    Step 1.1: Heat oil in a heavy-bottomed wok and add the sliced onions
  6. Whisk the curd and add it to the wok. Stir continuously for a few minutes.

    Step 1.1: Whisk the curd and add it to the wok
  7. Add the marinated chicken to the wok and mix well with the onions. Cook over high heat.

    Step 1.1: Add the marinated chicken to the wok and mix well with the onions
  8. Cover and simmer for 20-25 minutes until the chicken is cooked through.

  9. Add the lemon juice, adjust the seasoning to taste.

    Step 1.1: Add the lemon juice, adjust the seasoning to taste
  10. Serve the Pudina chicken hot with roti, naan or rice.

Tips & Tricks

  1. You can marinate and refrigerate the chicken for 5-6 hours for enhanced flavours.

  2. Adjust the spice level and tanginess to your liking by adding more or less chillies and lemon.

  3. The number of servings will depend on the quantity of the dish served.

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Recipe by

Leena Kohli

(@leenakohli)

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

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