A bright, herbal chicken curry built on a blended fresh mint and cilantro base instead of a tomato-heavy gravy.
Pudina chicken curry leans on fresh mint as the dominant flavor rather than tomatoes or cream, giving it a lighter, greener character than most North Indian chicken curries. Fresh mint and cilantro are blended with green chile, garlic, and ginger into a vibrant paste, which is cooked down with onions and yogurt to form the base of the gravy -- a technique also used in dishes like hariyali chicken. The key is cooking the onions properly before the herb paste goes in -- they need to be soft and lightly golden so their sweetness balances the sharpness of the raw mint and chile. Yogurt is whisked in off direct high heat and stirred constantly as it's added, to keep it from splitting into curds in the hot pan. Served with rice or roti, this curry is prized for tasting fresher and lighter than heavier tomato-based curries, popular in warmer months when a punchy, herbal dish feels more appealing than a rich, buttery one.
Serves 4
Blend mint, cilantro, green chiles, garlic, and ginger with a splash of water into a smooth paste.
Heat oil in a heavy pot over medium heat. Add cumin seeds and let them sizzle, then add onions and cook 10-12 minutes until soft and lightly golden.
Stir in the mint-cilantro paste and cook 5 minutes, stirring often, until the raw smell disappears and the mixture darkens slightly.
Add chicken pieces and garam masala. Cook 5 minutes, stirring, until the chicken is coated and lightly seared.
Reduce heat to low, then stir in whisked yogurt one spoonful at a time, stirring constantly to prevent splitting.
Add salt and water, cover, and simmer 20 minutes until the chicken is tender and the gravy has thickened slightly. Serve hot with rice or roti.
Whisk the yogurt smooth before adding and stir constantly as it goes in over low heat -- this is what prevents it from curdling.
Cook the onions fully soft and golden before adding the herb paste; underdone onions leave a raw, sharp edge in the finished curry.
Use the stems of the cilantro too, not just leaves -- they have plenty of flavor and reduce waste.
Make it with paneer instead of chicken for a vegetarian version, adding the paneer only in the last 5 minutes so it doesn't toughen.
Add a handful of spinach to the herb paste for a heartier, greener gravy.
Use coconut milk instead of yogurt for a South Indian-inspired variation with a creamier finish.
Refrigerate up to 3 days; the flavor deepens overnight. Reheat gently on the stovetop over low heat, adding a splash of water if the gravy has thickened too much.
Herb-based green curries using mint and cilantro are common across North Indian and Mughlai-influenced cooking, offering a lighter alternative to tomato- or cashew-based gravies, and are especially popular during hot weather when fresh herbs are abundant.
Fresh mint is strongly preferred here since the dish relies on its bright, grassy flavor -- dried mint tastes muted and slightly musty by comparison.
This happens when yogurt is added to a pot that's too hot or added all at once -- lower the heat first and stir it in gradually, a spoonful at a time.
It's moderate -- the heat comes mainly from the green chiles, so use fewer chiles or deseed them for a milder curry without losing the herbal flavor.
Per serving (340g / 12.0 oz) · 4 servings total
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