Indian Mint Chicken Curry (Pudina Chicken)

About This Recipe

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.

Ingredients

Serves 4

• 700 gboneless chicken thighs(cut into chunks)
• 1.5 cupsfresh mint leaves
• 1 cupcilantro leaves
• 3green chiles
• 6 clovesgarlic
• 1 tbspginger(chopped)
• 3 tbspoil
• 2onions(finely chopped)
• 1 tspcumin seeds
• 1 tspgaram masala
• 0.5 cupplain yogurt(whisked smooth)
• 1 tspsalt
• 0.5 cupwater

Instructions

1. 1

   Blend the herb paste

   Blend mint, cilantro, green chiles, garlic, and ginger with a splash of water into a smooth paste.

2. 2

   Cook the onions

   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.

3. 3

   Add the herb paste

   Stir in the mint-cilantro paste and cook 5 minutes, stirring often, until the raw smell disappears and the mixture darkens slightly.

4. 4

   Add chicken and spices

   Add chicken pieces and garam masala. Cook 5 minutes, stirring, until the chicken is coated and lightly seared.

5. 5

   Stir in yogurt

   Reduce heat to low, then stir in whisked yogurt one spoonful at a time, stirring constantly to prevent splitting.

6. 6

   Simmer

   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.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions