Mint Chicken Curry

Mint Chicken Curry (Pudina Murgh) #

Ingredients #

  • Chicken – 1 whole (baby chicken preferred)
  • Onions – 4 (sliced)
  • Curd – 1 cup
  • Black pepper – 8
  • Green cardamom – 7
  • Cloves – 5
  • Cumin seeds – 1 teaspoon
  • Cinnamon – 2 small sticks
  • Red chilli powder – 1 teaspoon (or to taste)
  • Salt – to taste
  • Ginger paste – 1 teaspoon
  • Garlic paste – 1 teaspoon
  • Fresh coriander leaves – 2 tablespoons (chopped)
  • Fresh mint leaves – 2 tablespoons (chopped)

Recipe #

  1. Crush together 8 black peppers, 5 green cardamoms, 5 cloves, 1 teaspoon cumin seeds, and 1 small cinnamon stick.
  2. Add salt, red chilli powder, ginger paste, and garlic paste to the spice mix.
  3. Take 2 onions, slice and fry them until golden brown. Then blend to a paste and mix with 1 cup curd.
  4. Add the fried onion-curd paste to the spice mixture.
  5. Mix in the chopped coriander and mint leaves.
  6. Take a baby chicken, coat it thoroughly in the paste, and marinate for 2–3 hours in the fridge.
  7. Slice 1–2 more onions and sauté until golden brown.
  8. Add 1 small cinnamon stick and 2 black cardamoms to the onions.
  9. Add the marinated chicken mixture, stir, and bring to a boil.
  10. Cover and cook on low heat until the chicken is fully done and the oil separates out.

Serve hot with naan or rice.