Murg Pudina Recipe | Mint Chicken

Today’s recipe is a mint chicken recipe. This is not a chicken recipe with a runny broth. This is thick, flavorful, tangy and refreshingly delicious mint gravy. It is an amazing side dish for rice and rotis.

I have used whole chicken here, except for a few body parts. You can take boneless chicken recipe too or just chicken breast recipe. However, the flavors turn out delicious if you use a whole chicken and not just a part. Cut the chicken into medium-size pieces.

Ingredients To Prepare the Mint Chicken

Chicken – 500 grams

Water – 2 cups

Salt – 2 tbsp

Sugar – 2 tbsp

To Prepare the Gravy

Crispy fried onions / Barista – 2 medium

crushed Tomato – 2 large, sliced into roundels

Ginger – 1-inch piece

Garlic – 15 cloves

Cinnamon – 2-inch piece

Black cardamom – 2

Water – 3/4 cup

Coriander powder – 1 and 1/2 Tsp

Red chili powder – 1 Tsp

Turmeric – 1/3 tsp

Garam Masala – 1/2 tsp + 1/4 tsp

Cumin powder – 1/2 tsp

Mint leaves – 1 cup, lightly packed or 1/2 bunch Oil – 1/3 cup

Salt – if needed

1 tbsp oil

Take whole chicken

You can soak chicken in sugar and salt water but I tried differently. I just boiled chicken in 1 cup water, 1/2 salt, and 1/2 sugar.

Boil the chicken for 5 minutes.

Add 1/2 tsp turmeric, ginger, garlic and coriander paste in boiled chicken.

Let it cook for 10 minutes.

Add tomato paste, red chili powder, coriander powder, cumin seeds powder, garam masala and 1 tbsp oil. Cook it for 5 minutes.

Sprinkle mint leaves. Cook for 5 minutes.

Sprinkle fried onion.

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