Spicy Pudina Chicken (Mint Chicken)

by Leena Kohli (@leenakohli)
Prep Time
1hr 10min
Cook Time
Total Time
1hr 45min

Spicy 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 for any day of the week or any mealtime to enjoy with your family and friends.


5 Servings
  • 1kg
    Chicken (Curry cut pieces)
  • 1/2cup
  • 4
    Onions (medium-sized) (thinly sliced)
  • 3/4tbsp
  • 1/2cup
  • 3tbsp
    Lemon Juice

For Dry Masala

  • 4
    Dry Red Chilli
  • 1cm
    Cinnamon stick
  • 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
  • 1in
  • 5clove
  • 2tbsp
    Tamarind pulp (optional)


  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.

  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.

  4. Marinate the chicken pieces with the ground spices, mint paste, and salt in a mixing bowl. Cover the bowl with a cling film or a plate and refrigerate the marinated chicken for at least an hour.

  5. Heat oil in a heavy-bottomed wok and add the sliced onions. Cook the onions until they turn golden brown, stirring occasionally.

  6. Whisk the curd and add it to the wok. Stir continuously for a few minutes.

  7. Add the marinated chicken to the wok and mix well with the onions. Cook for 3-4 minutes over high heat.

  8. Cover the wok with a lid, reduce the heat to simmer, and cook for 20-25 minutes or until the chicken cooks through and the water evaporates.

  9. Add the lemon juice and mix well.

  10. Check the seasoning and adjust according to taste.

  11. 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.

Leena Kohli
Recipe by

Leena Kohli


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