Pudina Chicken Masala is a delightful and aromatic dish that brings a refreshing twist to traditional Indian chicken recipes. Infused with the cool, vibrant flavor of mint (pudina in Hindi), this dish is a perfect blend of freshness and spice, making it a standout in any meal.
Mint is a herb often associated with cooling drinks and salads, but in Pudina Chicken Masala, it plays a starring role, adding a unique depth of flavor to the dish. The recipe begins with marinating chicken pieces in a mixture of yogurt, mint leaves, garlic, ginger, and a selection of spices like cumin, coriander, and garam masala. This marinade not only tenderizes the chicken but also infuses it with a refreshing yet robust flavor that sets the stage for the dish.
The cooking process brings the dish to life as the marinated chicken is cooked with onions, tomatoes, and green chilies, creating a rich, fragrant masala. The mint leaves, added both in the marinade and during cooking, give the dish its distinctive taste—a harmonious blend of spicy, savory, and fresh minty notes that tantalize the palate.
Pudina Chicken Masala is versatile and can be served with a variety of accompaniments. It pairs beautifully with steamed rice, naan, or even jeera rice, making it a perfect choice for a special meal or a flavorful weeknight dinner.
This dish is a great way to experience the freshness of mint in a new light, combined with the warm, comforting flavors of Indian spices. Whether you’re looking to try something new or add a refreshing twist to your usual chicken curry repertoire, Pudina Chicken Masala is a must-try recipe that promises to impress with its unique and vibrant taste.
Ingredients: Pudina chicken masala recipe
For the Marinade:
- 500 grams chicken, cut into pieces
- 1 cup yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
For the Masala:
- 2 tablespoons oil
- 1 large onion, finely sliced
- 2 green chilies, slit (adjust to taste)
- 1 tablespoon ginger-garlic paste
- 2 large tomatoes, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 cup mint leaves (pudina), finely chopped
- 1/4 cup fresh coriander leaves, finely chopped
- Salt to taste
- 1/2 cup water (adjust as needed)
- Lemon juice to taste
Cooking Instructions: Pudina chicken masala recipe
Marinate the Chicken:
In a bowl, combine yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
Add the chicken pieces and mix well to coat them evenly.
Cover and refrigerate for at least 1 hour (or overnight for best results).
Prepare the Masala:
Heat oil in a large pan over medium heat.
Add cumin seeds and let them sizzle for a few seconds.
Add the sliced onions and green chilies. Sauté until the onions are golden brown.
Add the ginger-garlic paste and cook until the raw smell disappears.
Add the chopped tomatoes and cook until they become soft and oil starts to separate from the mixture.
Stir in coriander powder, garam masala, red chili powder, turmeric powder, and salt. Cook for a couple of minutes, allowing the spices to blend well with the tomato-onion mixture.
Cook the Chicken:
Add the marinated chicken to the pan. Stir well to coat the chicken with the masala.
Cook on medium heat for about 10 minutes, stirring occasionally.
Add the chopped mint and coriander leaves. Mix well.
Pour in 1/2 cup water (adjust according to the consistency you prefer) and bring to a simmer.
Cover and cook for 15-20 minutes, or until the chicken is cooked through and tender.
Finish and Serve:
Once the chicken is cooked, adjust salt and spice levels if needed.
Add a squeeze of lemon juice for a tangy flavor.
Garnish with extra mint and coriander leaves if desired.
Serve hot with rice, roti, or naan.
Enjoy your Pudina Chicken Masala! It’s a great combination of flavors that will surely be a hit.
Some More Interesting Recipes –
- Lemon Chicken Recipe
- Chilli Chicken Recipe
- Hariyali Chicken Masala Recipe
- Chicken Fried Rice Recipe
- Pudina chicken masala recipe
- Chicken Vindaloo Recipe
- Garlic Chicken Masala Recipe
- Palak Chicken (Spinach Chicken) Recipe
- Andhra Chicken Biryani Cooking Recipe
- Hyderabadi Chicken Biryani Recipe
- Chicken Tikka Masala Recipe
- Butter Chicken Recipe
Indian Rice Recipes
- Mutton Dum Biryani Recipe
- Egg Fried Rice Recipe
- Coconut Rice Recipe
- Pudina Rice Recipe : A Refreshing Indian Classic
- Jeera Rice Recipe
- Lemon Rice Recipe
- Chicken Fried Rice Recipe
- Vegetable fried rice Recipe
- Andhra Chicken Biryani Cooking Recipe
- Hyderabadi Chicken Biryani Recipe
FAQs about Pudina Chicken Masala Recipe
1. Can I use boneless chicken for this recipe of Pudina Chicken Masala?
Yes, you can use boneless chicken for Pudina Chicken Masala. Boneless chicken pieces will cook faster and are easier to handle, but bone-in pieces add more flavor to the dish. Adjust cooking times accordingly if you’re using boneless chicken.
2. How do I adjust the spiciness of the dish?
To adjust the spiciness, you can modify the amount of red chili powder and green chilies used in the recipe. For a milder version, reduce the quantity of chili powder and omit the green chilies or use less. Conversely, for a spicier dish, you can increase the amount of chili powder or add more green chilies.
3. Can I substitute fresh mint leaves with dried mint?
While fresh mint leaves provide the best flavor and aroma, you can use dried mint as a substitute if fresh mint is unavailable. Use about 1-2 teaspoons of dried mint in place of fresh mint. Keep in mind that dried mint is more concentrated, so start with a smaller amount and adjust to taste.
4. What can I use as a substitute for yogurt in the marinade?
If you prefer not to use yogurt, you can substitute it with buttermilk, coconut milk, or a mixture of lemon juice and a bit of cream. Each substitute will slightly alter the flavor and texture, but they will still help tenderize the chicken and add richness.
5. How do I store leftovers, and how long do they last?
Store leftover Pudina Chicken Masala in an airtight container in the refrigerator. It will typically last for about 3-4 days. For longer storage, you can freeze the dish for up to 2-3 months. To reheat, thaw it overnight in the refrigerator and reheat thoroughly before serving.
6. Can I make this Pudina Chicken Masala dish ahead of time?
Yes, Pudina Chicken Masala can be made ahead of time. Prepare the dish as directed, allow it to cool, and store it in an airtight container in the refrigerator. It often tastes even better the next day as the flavors have had time to meld. Reheat it gently before serving.
7. What should I serve with Pudina Chicken Masala?
Pudina Chicken Masala pairs wonderfully with a variety of Indian bread like naan, roti, or paratha, as well as rice dishes such as plain basmati rice, jeera rice, or pulao. You can also serve it with a side of cucumber raita or a fresh salad to balance the flavors.
Pudina chicken masala recipe
Ingredients: Pudina chicken masala recipe
For the Marinade:
For the Masala:
Cooking Instructions: Pudina chicken masala recipe
Marinate the Chicken:
- In a bowl, combine yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
- Add the chicken pieces and mix well to coat them evenly.
- Cover and refrigerate for at least 1 hour (or overnight for best results).
Prepare the Masala:
- Heat oil in a large pan over medium heat.
- Add cumin seeds and let them sizzle for a few seconds.
- Add the sliced onions and green chilies. Sauté until the onions are golden brown.
- Add the ginger-garlic paste and cook until the raw smell disappears.
- Add the chopped tomatoes and cook until they become soft and oil starts to separate from the mixture.
- Stir in coriander powder, garam masala, red chili powder, turmeric powder, and salt. Cook for a couple of minutes, allowing the spices to blend well with the tomato-onion mixture.
Cook the Chicken:
- Add the marinated chicken to the pan. Stir well to coat the chicken with the masala.
- Cook on medium heat for about 10 minutes, stirring occasionally.
- Add the chopped mint and coriander leaves. Mix well.
- Pour in 1/2 cup water (adjust according to the consistency you prefer) and bring to a simmer.
- Cover and cook for 15-20 minutes, or until the chicken is cooked through and tender.
Finish and Serve:
- Once the chicken is cooked, adjust salt and spice levels if needed.
- Add a squeeze of lemon juice for a tangy flavor.
- Garnish with extra mint and coriander leaves if desired.
- Serve hot with rice, roti, or naan.
