Green masala blends well with chicken to make a lovely healthy gravy that will be liked by many. The distinct aroma of Pudina/Mint leaves lingers on for a long time and thus this dish assumes the name 'Chicken Pudinawala'.
There are many versions of this dish made in different parts of India but we down South prefer slightly spicy gravy. Hence generous portions of green chillies, pepper powder and ginger go into this. Garlic adds to the flavour and onions with tomatoes add substance to the gravy. The tangy lemon and yoghurt tenderise the chicken and enhance the taste of the dish. A hint of sugar highlights all other tastes and we felt, adding little sugar is essential for making this.
Cold winter months won't be the same when you make this aromatic main course dish for your family or guests. Once you taste this, you may think one kilo of chicken is insufficient for 4 people. At least I feel so, because I normally gobble up double the quantity of chicken when cooked with this minty spicy gravy!
Ingredients:
Chicken without skin - 1 Kg curry size fleshy pieces
Pudina(Mint) leaves - A bunch(50Gms)
Coriander leaves - 100Gms
Green Chillies - 6, chopped
Onions - 3 medium, chopped
Ginger - 2" piece, chopped
Garlic - 8 cloves, chopped
Cumin powder - 1 Tsp
Tomatoes - 2 medium chopped
Plain thick Yoghurt - 2 Tbsp
Lemon - 1 small
Black Pepper powder - 1 Tsp or according to taste
Sugar - 1/2 Tsp
Salt - To taste
Oil/ghee - 20Ml or according to taste
Method:
Clean, wash and drain chicken pieces.
Marinate the chicken pieces with yoghurt, salt, pepper powder and lemon juice for 2-3 hours in the fridge.
Wash clean and chop mint leaves and coriander leaves.
Grind the greens with green chillies, onions, ginger and garlic to a smooth paste.
Reserve the water from the mixer.
Heat oil/ghee in a thick pan/kadai.
Fry the marinated chicken pieces without the marinade for 5-10 mins on medium flame, or till slightly browned.
Drain and keep aside.
To the same oil, add the ground green masala paste and fry till oil leaves the sides.
Add sugar, cumin powder and chopped tomatoes.
Fry well till tomatoes get mushy.
Now add the marinade, water from the mixer and salt to taste.
Bring to a boil and drop the fried chicken pieces.
Mix gently, check for salt, cover and cook till gravy thickens and chicken is cooked.
Serve with rotis, aapams, idlis, plain rice or ghee rice and salad of your choice.
Cold winter months won't be the same when you make this aromatic main course dish for your family or guests. Once you taste this, you may think one kilo of chicken is insufficient for 4 people. At least I feel so, because I normally gobble up double the quantity of chicken when cooked with this minty spicy gravy!
Chicken without skin - 1 Kg curry size fleshy pieces
Pudina(Mint) leaves - A bunch(50Gms)
Coriander leaves - 100Gms
Green Chillies - 6, chopped
Onions - 3 medium, chopped
Ginger - 2" piece, chopped
Garlic - 8 cloves, chopped
Cumin powder - 1 Tsp
Tomatoes - 2 medium chopped
Plain thick Yoghurt - 2 Tbsp
Lemon - 1 small
Black Pepper powder - 1 Tsp or according to taste
Sugar - 1/2 Tsp
Salt - To taste
Oil/ghee - 20Ml or according to taste
Clean, wash and drain chicken pieces.
Marinate the chicken pieces with yoghurt, salt, pepper powder and lemon juice for 2-3 hours in the fridge.
Wash clean and chop mint leaves and coriander leaves.
Grind the greens with green chillies, onions, ginger and garlic to a smooth paste.
Reserve the water from the mixer.
Heat oil/ghee in a thick pan/kadai.
Fry the marinated chicken pieces without the marinade for 5-10 mins on medium flame, or till slightly browned.
Drain and keep aside.
To the same oil, add the ground green masala paste and fry till oil leaves the sides.
Add sugar, cumin powder and chopped tomatoes.
Fry well till tomatoes get mushy.
Now add the marinade, water from the mixer and salt to taste.
Bring to a boil and drop the fried chicken pieces.
Mix gently, check for salt, cover and cook till gravy thickens and chicken is cooked.
Serve with rotis, aapams, idlis, plain rice or ghee rice and salad of your choice.
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