The Untold romance of Mint and Chicken (Pudhina Chicken Recipe)

Are you bored of making the same chicken curry every Sunday? then this recipe is for you. Are you someone who has tried hundreds of chicken recipes, yet wanting for something new? Don’t worry, this recipe is for you too. Are you someone who couldn’t make Pudhina (Mint leaves) sell at your dining table? oh trust me, this recipe is just for you. Okay, all right, as usual  I’m talking too much. 😀

Actually, We all know that the flavor of Pudhina goes well with any non vegetarian dish. but, all the time we have been giving him a cameo role or a supporting character role. I just thought, may be he deserves a lead role. And hence is this Pudhina Chicken Curry. Ladies and Gentle Men, Presenting you the untold romance of Mint and Chicken right at your table. 😉

Pudhina is good for you. A popular website which talks about medicinal values of foods says that Mint has one of the highest antioxidant capacities of any food. Visit this link to learn more on this miracle food.

I used to make pudhina chutney atleast once in a week to make my family get some goodness of this herb. But you know what, there is only one at my home who touches it, and that’s me. So, I started to experiment different ways to serve it. And this is the top most of them all. The Pudhina chicken curry couldn’t just be a member of ‘The hatred herb dishes’ club, because the chemistry between Chicken and Pudhina is just ammmaaazing. So, as I told earlier, this on-table pair is a huge hit of recent times.

PudhinaChickenCurry_MintChic ken_Indianstyle002.JPG

Now, the recipe,

Prep Time : 20 mins

Cooking Time : 20 mins

Serves : 4


  • Chicken – 3/4 kg (With or without bone as you wish)
  • Pudhina (Mint) leaves – 1 cup
  • Onion (big) – 2, chopped
  • Tomato (big) – 2, chopped
  • Curd – 2 Table spoons
  • Garam Masala – 1 tea spoon
  • Turmeric powder – 1/2 tea spoon
  • Red Chilli powder – 1 Table spoon
  • Coriander powder – 1 1/2 Table spoons
  • Whole spices – Small piece of cinnamon, star anise, cloves, bay leaf one each
  • Salt to taste
  • Oil

To grind:

  • Pudhina – 1 cup
  • Green chilli – 2, if big
  • Ginger, cut – 1 Table spoon
  • Garlic – 4 gloves

PudhinaChickenCurry_MintChic ken_Indianstyle004.JPG


  • Add a table spoon of oil to a pan. Add the ingredients given in ‘To grind’ section one by one and saute until you start feeling the aroma.
  • Let it cool and grind it to paste. Add little water if needed. Though you put 1 cup of pudhina, you will finally get only around 3 table spoons of paste. 🙂
  • Add oil to a deep pan, just the amount you use for wet chicken curries. Add the whole spices. Then add the onions and fry them till golden brown.
  • Add chopped tomatoes and saute. When they all leave out their pulps, add the other cup of pudhina leaves and mix together.
  • When they all get nicely mixed up, add the ground paste and saute.
  • Now add all the spice powder and mix. Wait until this masala leaves out oil. This is how, it should look like just before you add chicken pieces.


PudhinaChickenCurry_MintChic ken_Indianstyle005

  • Add the cleaned chicken pieces now. Add salt, mix and close the lid.
  • In 2 minutes, open the lid, add curd, mix and close again.
  • The flame should be in medium high.
  • When you open after 5 minutes the chicken would have been half cooked in all the water it left out.
  • Now add water of 1 cup or little more as per your need. Mix and close the lid.
  • Open the lid in 10 mins and and keep it in low flame for 5 mins. Switch off once it reach the desired consistency.

And, This is how you make the chemistry work out between Pudhina and Chicken. Serve with Plain rice or any type of Pulao or Rotis. Here you see, I served it with veg pulao, one of the combinations I can sell my soul for.

PudhinaChickenCurry_MintChic ken_Indianstyle003.JPG


  • You can also make a dry curry variation of this. Just cut down the amount of Onions and tomatoes into half. Roast the chicken in the masala itself without adding any extra water.
  • You can add all the pudhina leaves as it is, with out making a paste. That way, you will add chopped chillies and ginger garlic paste before adding the chopped pudhina leaves. The color and consistency of that curry will be a little different.


  • As I always say, till what you saute the onions, tomatoes, and the spice powders matters in every curry. That’s why I always share a picture of that. So, please forget not to refer it before you add the chicken.
  • While making the paste, make sure the pudhina leaves were sauted well. Otherwise it’s tough to grind the leaves and you may not get a smooth paste.

Happiness is when someone could make a good food for their family referring my recipe. So, please drop in your sweet stories on the comments section.

Happy cooking!!! 🙂



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