Did you know Pudina leaves/Mint leaves act wonders for an expecting mom to be??? Having made this statement… I am an example. It helps relieve nausea related to morning sickness by activating the enzymes necessary for digestion. Smelling few crushed pudina leaves early morning helps you overcome nausea during this difficult period. My friend suggested me this when i was having my first one 🙂 Mint leaves are well known for their strong antioxidants present in them. Because of these antioxidants they help us have glowing skin and also helps in re-hydrating dull skin. There are many medicinal advantages. These help us relieve from indigestion, helps fighting oral infections. Pudina leaves are so beautiful to look at. Thats the reason its tremendously used for food garnish across the globe 🙂
Coming to the recipe now. This mint flavoured chicken curry goes good with anything. Rotis, chapathis or jeera rice.
We all preserve pudina chutney in the refrigerator. If you have excess of those, you might as well use that and make this recipe with an ingredient here and there. I always have a habit of making pudina chutneys and date tamarind chutney in excess. I mean not a kg and all but rather a good amount. I can mix little yogurt to it and a dip is ready for my tandoori chicken or grilled chicken, or plain pudina chutney for my cutlets. So, You also can make pudina chutney and preserve it for a good 15 days. As we do not add coconut to the pudina chutney it stays good 🙂
For pudina paste :
Pudina /mint leaves – 1bunch ( approximately 1/2 cup tightly packed leaves)
Coriander leaves/ Cilantro-1/2 bunch
Ginger – 1″
Garlic – 6 pods
Green chilly – 5
Onion – 1 small (roughly chopped)
Tomato – 1 small ( roughly chopped)
Cloves – 2
Cardamom – 2
Cinnamon – 1″ stick
Salt to taste
Hara chicken masala method:
Chicken – 1kgs
Onion -1 small ( finely chopped)
Tomato- 1 small (finely chopped)
Ginger garlic paste – 1tsp
Fennel Seeds – 1/4tsp
Turmeric powder – 1/4 tsp
Red chilli powder – 1 tsp
Coriander powder -1/2 tsp
Cumin powder – 1/4 tsp
Garam masala – 1 tsp
Chicken masala – 1 tsp(optional)
Curd/yogurt – 1cup
Coriander leaves roughly chopped
Salt to taste
- In a mixer jar add all the ingredients and grind it to a smooth paste. Set aside
- In a deep wide pan, add oil.
- Add fennel seeds. Once it crackles add onions and ginger garlic paste. Saute for few minutes
- Add chopped tomatoes and fry till its mushy
- Add the ground paste and fry till oil separates.
- Add the turmeric powder, red chilli powder, coriander powder and jeerapowder. Mix well
- Add garam masala powder and chicken masala if you wish to add that extra flavour.
- Mix well
- Add beaten yogurt to this and adjust salt.
- Bring this to boil or till the oil seperates.
- Add chicken pieces to this and mix well till the chicken coats well with all the masalas
- Close the lid and cook on medium flame for 15-20 minutes.
- When chicken is well done add chopped coriander leaves serve got with chapati or rotis.
- If you are using your left over pudina chutney, to the same chutney add onions tomatoes and cloves, cinnamon and cardamom and grind to a smooth paste and continue the recipe.
- You can also skip step 9 and serve it as a starter. If so, keep in mind to dry out the chicken pieces fully with no much moisture in them.
- You can also marinade the chicken first with salt, turmeric powder and ginger garlic paste and set aside for an hour. If so, then do not add ginger garlic paste while you are making the hara masala. The ginger and garlic flavour might overpower the mint flavour.