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.

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

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.


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