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Home » » How to Make Pudina Chicken Dry, Pudina Chicken, Pudina Chicken Masala Recipes

How to Make Pudina Chicken Dry, Pudina Chicken, Pudina Chicken Masala Recipes

Written By Rajesh Kumar on Thursday, 16 June 2016 | 23:58

Pudina Chicken Dry Recipe (type 1)


Pudina chicken is a popular Mughlai dish. In this recipe, mint leaves are added, which gives an awesome flavor to the curry. It can be served as a curry as well as dry. It is perfect for small get together parties or any other occasion.

Ingredients:-

  • 700 gm chicken (cleaned)
  • 1 cup fresh pudina/mint leaves (keep aside few leaves for garnishing)
  • 1 1/2 cup thick curd (slightly beaten)
  • 2 big onions (finely chopped)
  • 1 tbsp ginger garlic paste
  • 1 cup tomato puree
  • 2 green chillies (cut lengthwise)
  • 1 tbsp lemon juice
  • 1 1/2 tsp cumin seeds
  • 1 long cinnamon stick
  • 2 big cardamom (black moti illachi )
  • 1 tsp chilly powder
  • 1 tsp black pepper powder
  • 1 tbsp coriander powder
  • 1 tbsp garam masala
  • 3 tbsp oil
  • 3 tbsp cream
  • 1/2 cup milk (optional if you like to have more gravy)

Steps:-


  1. Take a big bowl and add chicken pieces, curd, ginger garlic paste, red chilli powder, salt, garam masala and lemon juice and stir well. Cover the bowl and keep it in refrigerator for about 2 hours.
  2. In pan, heat the oil and add cumin seeds. Let them splutter and then add cinnamon stick and big cardamom.
  3. After sauteing it for 1 minute, add onions. Fry them till they turn golden brown.
  4. Now add tomato puree ino the pan and cook it oil starts separating it.
  5. Add the marinated chicken pieces along with marination into this pan. Stir well on high flame for 10 minutes. Now lower the flame and cover with lid and let it cook for about another 10 minutes.
  6. Check if the chicken piece are nicely cooked. Otherwise, let it cook for some more time.
  7. Then add 2 tbsp of cream, pudina leaves, coriander powder, black pepper powder and milk and let it cook for another 5 minutes.
  8. Before serving, garnish with few pudina leaves & 1 tbsp of cream.

Mint Chicken Masala (type 2)



There are certain recipes which I cook often and among them chicken curry stands first. Instead of just doing the regular curry I add few new ingredients here and there to give a twist and make it different from routine.  Adding  mint leaves to the curry could be one better option, it adds immense flavor to the dish and also you have something new on the table.


Ingredients:-

1 pound or ½ kg Chicken (boneless)
 2 cups (chopped) Onion
 3/4 cup Tomato
 1 long Green chili
 1 cup Fresh Mint leaves
 5 cloves Garlic
 1 inch Ginger
 1 leaf Bay leaf
 3 Cloves
 2 inch Cinnamon
 2 Cardamom
 1 teaspoon Cumin seeds
 1 teaspoon Fennel seeds
 10 leaves Curry leaves
 5 stalks Coriander leaves
 ½ teaspoon Turmeric powder
 1 teaspoon Red chili powder
 3 teaspoons Coriander powder
 1 ½ teaspoon Salt (or to taste)
 2 Tablespoons Oil
 ½ cup Water (optional)

Wash and cut chicken into bite size pieces. I used boneless as its effortless but you can use chicken with bones, make sure you cook little longer the get the meat cooked thoroughly.  Thinly slice the onion, slit open the green chili, crush the ginger garlic and chop the tomatoes. In a big frying pan heat oil and add all those dry masalas like bay leaf, cinnamon, cardamom, cloves, cumin seeds, fennel seeds along with curry leaves. Let them sizzle for few minutes.

Now add sliced onions, green chili, crushed garlic ginger, mint leaves and fry until slightly browned. Add tomatoes at this stage, cover with a lid and cook for 3 minutes to get them real mushy. After this add red chili powder, turmeric powder, coriander powder, chicken pieces and slat. Give a big toss to coat the masala to chicken.

Again cover and cook for another 5 -6 minutes  (10-12 minutes for chicken with bones) over medium flame. No water necessary, chicken releases water and also you have enough in sauce to cook the meat.

Once done, open the lid and saute until the gravy thickens.  This should be done by 5 -6 minutes over low flame. This is more like a dry side dish / varuval / stir-fry type.   Best served as a side for rice or chapati. Leftovers can go  in a tortilla wrap for next days lunch!!

Notes:-

  • Serving –  3 to 4 adults.
  • Try to use fresh mint leaves for this recipe, dry works too but fresh brings in better flavor and taste.
  • I have used boneless chicken but you can use chicken with bones (whole cut chicken.)
  • If using chicken with bones, try cooking a little longer for them to cook thoroughly.
  • Same recipe works for shrimp / prawn and eggs, just add them in the final stage to cook for few minutes
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