Chicken Pudina (chicken with curried mint sauce)


-Serves 5 (GF)
​You've probably already had the traditional version of this dish made with spinach leaves - the popular "Saag Chicken". Come summer when I have garden mint sprouting in abundance, I love replacing spinach in this recipe with freshly picked mint leaves. You'd be surprised at how this cooling, seasonal herb takes this already flavor-rich chicken curry  to a whole new level. Do give it a try!

Ingredients for Chicken Pudina

For Chicken marinade:
1kg boneless chicken thighs, cut into 1" wide strips
1/2 cup or 120ml thick plain yogurt
6 large cloves garlic, finely chopped
1 tablespoon ginger, finely chopped
1 fresh chili, finely chopped
1/2 teaspoon turmeric powder
​1/4 teaspoon red chili powder
1 teaspoon salt

For Curry Sauce:
2-3 tablespoons ghee
1 teaspoon cumin seeds
​200 grams or 1 large red onion, finely chopped
2 fresh green bird's eye chilies, finely chopped 
​400 grams or 2 tomatoes , pureed or chopped
1 tablespoon coriander powder
1/4 teaspoon chili powder
1/4 teaspoon turmeric powder
1 teaspoon sea-salt
1 cup or 240ml water or chicken stock
3/4 teaspoon garam masala powder
2 cups packed fresh mint leaves
Juice of 1/2 lemon 

Recipe 
1. Marinate chicken with yogurt, garlic, ginger, fresh chili, turmeric powder, chili powder and salt - refrigerate overnight. If running short of time, marinate at room temperature for about an hour.
2. Heat ghee in a heavy base saucepan or wok and drop in cumin seeds. Once cumin seeds start to splutter, add onions and chilies - stir-fry on medium heat for about 10-15 minutes, until onions turn lightly golden brown. Add tomatoes, stir well.
4. Next add chicken, coriander powder, chili powder, turmeric powder and salt - cook for 20 minutes, stirring occasionally, until chicken is no longer pink and oil surfaces.
5. Add water, stir well and bring to the boil. Reduce heat and let it simmer for a few minutes.
6. Place mint leaves and lemon juice in a small food processor and process until finely chopped.
7. Add chopped mint into the curry along with a sprinkle of garam masala - stir well. Serve hot with naan, steamed rice or chapatis.
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