Skip to main content

Herbed Chicken Masala

Pudina Chicken Masala
Desi chicken curry seasoned with herbs - mint and cilantro. What I love about this masala is a blend of aromatic spices with fresh mint and coriander leaves.

Ingredients:
Boneless Chicken - 1 pound (450 gm)
Mint/Pudina Leaves - about 1 cup
Coriander/Cilantro/Dhania Leaves - about 1/2 cup
Yogurt/Curds/Dahi - 1 cup
Green Chilies/Jalapenos - 6
Garlic/Lahsun - 4 big cloves
Onion - 1 medium
Turmeric/Haldi - 1/4 tsp
Cinnamon/Dalchini Powder - 1/4 tsp
Cloves/Lavang Powder - 1/8 tsp
Chicken Masala or any spice mix - 1/2 tsp
Salt
Oil


How to prepare Chicken Curry with fresh herbs:
  • Puree mint leaves, coriander leaves, green chilies, garlic and yogurt to a fine paste. For lesser calories, you can use buttermilk instead of yogurt.
  • Finely chop onions and dice chicken into bite size pieces.
  • Heat 1 - 2 tbsp oil in a kadhai or skillet. Add onions and sauté until onions soften. Now add chicken pieces and turmeric. Sauté until chicken pieces turn slightly brown, about 2 - 3 minutes.
  • Add ground cinnamon, cloves and chicken masala. Sauté for another minute or so. Lastly, add the green yogurt paste and mix well. Cook it at low flame until chicken turns tender. Add salt and bring it to a boil. At this point, you can add more yogurt for a creamier gravy.
Serve Chicken Masala with rice or roti.
Labels:

Comments

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....
Post a Comment
Read more

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.
14 comments
Read more

Surti Val Papdi Bhaji

My Mom used to make Val Papdi Bhaji in a simple way with few ingredients. This is the first time I gave it a try here in my US kitchen. This stir fry does require little more oil, as no water is added for cooking. Dal Rice tastes great with this sauteed Papdi.  I tried this Bhaji once with frozen Surti Papdi and I was not happy with the result. I prefer fresh Papdi for this recipe, which I can only find in the local Indian store. I am not sure if Val Papdi is called as Navy Bean or Fava Bean in English.
13 comments
Read more