Pudina chicken (mint flavoured chicken curry)
A minimally spiced chicken curry that is flavoured deliciously with a mint leaves mixture and slow cooked to give it a yummy, thick texture. A great curry to pair along with naan and parathas
Equipment
- Shallow cooking pot
Ingredients
- 500 g chicken curry cut pieces
- 2½ cups onion finely sliced
- 1½ tbsp ginger garlic paste
- 1 cup mint leaves
- ¼ cup coriander leaves
- 2-3 fresh chilis
- 4 tbsp lemon juice
- 3-4 tbsp yoghurt
- 2 tbsp black pepper crushed
- 1 tsp cumin seeds
- 3-4 tbsp oil
- salt to taste
Instructions
- To the washed and pat dried chicken pieces, rub in the yoghurt, ginger & garlic paste, salt and 2 tbsp lemon juice. Keep this aside for 30 minutes
- Heat the cooking pot with the oil and add in the cumin seeds. Once they crackle, over medium heat, throw in the onions along with a pinch of salt. Mix well and cook until the onions turn slightly brown
- Then add the marinated chicken along with the marinade. Mix and sear over high heat until the chicken is no longer pink. Turn the flame to a medium low, cover and cook the chicken until done
- Keep and eye on the chicken and stir intermittently. If your cooking pot looks dry, add splashes of hot water, mix and continue cooking
- In a blender, make a fine paste of the mint leaves, coriander leaves and chilis with 3-4 tbsp water. Once the chicken is cooked, lower the flame and pour in this mixture
- Mix to coat the chicken pieces well with the herb paste. Check for salt and adjust if needed. Turn the flame off and add in the pepper powder and remaining lemon juice
- Give this a gentle mix and serve your delicious pudina chicken (mint flavoured chicken curry) with choice of Indian bread. Enjoy!
Notes
- Both, bone in chicken as well as boneless chicken work well in this recipe. The latter will take much less time to cook
- Make the paste of mint and coriander leaves just before cooking with it, otherwise the paste will turn dark
- Similarly, once you've added the mint mixture, don't cook with it for more than 5 minutes so as to retain it's beautiful green colour
- Make sure that the chicken is fully cooked before adding the mint paste
- If you wish to make a thinner curry, add 1/2 a cup of water in step 3 and cook
- To make the curry less spicy, leave out the fresh chilis from the recipe
- g - gram
- tsp - teaspoon
- tbsp - tablespoon
- 1 cup = 250 millilitres