Chicken Pudina

Name: Chicken Pudina
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Cuisine: Indian
Ingredients: 1 kg Chicken (curry cut pieces); 1 cup Thick Curd; 0.25 tsp Mace Powder; 0.25 tsp Nutmeg Powder; 1 tsp Red Chilli Powder; 1 tsp Turmeric Powder; 1 tbsp Kashmiri Red Chilli Powder; 1 tbsp Salt; 4 tbsp Cooking Oil; 2 Bay Leaves; 4 Green Cardamoms; 2 Black Cardamoms; 5 Cloves; 1 Cinnamon Stick; 12 Black Peppercorns (whole); 2 Medium Onions (finely chopped); 2 Green Chillies (finely chopped); 1 tbsp Ginger-Garlic Paste; 1 cup Water; 3 tbsp Tomato Puree; 2 tbsp Dry Mint Powder; 1 tsp Garam Masala

by Leena Kohli (@leenakohli)

5.0

From 1 rating

Prep Time

15min

Cook Time

1hr 0min

Total Time

1hr 15min

Indian Lunch Dinner Meat Gluten-Free

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!

Ingredients

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
Salt

For Gravy

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

How to make Chicken Pudina

For Marination

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).

For Gravy

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.

Tips & Tricks

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.