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!
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Whisk curd in a mixing bowl and add red chilli powder, kashmiri red chilli powder, turmeric, nutmeg powder, mace powder and salt.
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).
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.
Add ginger -garlic paste and stir for a few seconds.
Add onions and green chillies to the pan. Cook on high heat until the onions are pinkish in colour.
Add the marinated chicken and mix nicely. Stir occasionally and cook on high flame for 8-10 minutes.
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.
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.
Add the mint powder to the gravy and mix it for a minute. Then, turn off the flame.
Sprinkle garam masala over the chicken and let it rest for a few minutes.
Serve hot with tandoori roti, naan or paratha.
You can easily substitute ginger-garlic paste with fresh chopped ginger (1 inch piece) and chopped garlic (6 cloves).
I recommend marinating the chicken overnight for better flavours.
Instead of using tomato puree, you can chop 2 fresh tomatoes and use them in the same way.
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.
How can I make Chicken Pudina suitable for a gluten-free diet?
To make Chicken Pudina gluten-free, simply ensure that the naan or parathas you serve with it are made from gluten-free flour. You can also serve it with rice or gluten-free flatbreads as an alternative.
What are some good side dishes to pair with Chicken Pudina?
Chicken Pudina pairs wonderfully with naan, parathas, or tandoori roti. You can also serve it with a side of raita or a fresh salad to balance the spices and enhance the meal.
Can I substitute any ingredients in Chicken Pudina if I don't have them on hand?
Yes, if you don't have mace or nutmeg powder, you can omit them or use a pinch of cinnamon as a substitute. Additionally, if you don't have thick curd, plain yogurt can work as a replacement, but make sure to whisk it well before using.
How should I store leftover Chicken Pudina?
Store leftover Chicken Pudina in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave until heated through. You can also freeze it for up to 2 months; just make sure to thaw it overnight in the fridge before reheating.
What is the cooking process for making Chicken Pudina, and how long does it take?
The cooking process for Chicken Pudina involves marinating the chicken in a spiced yogurt mixture, sautéing spices and onions, and then simmering the chicken until cooked through. The total time can vary, but expect around 1.5 to 2 hours including marination and cooking time for a flavorful dish.
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