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Pudina Murgh

Chicken dish with predominant flavour of fresh mint leaves. This is a Sanjeev Kapoor exclusive recipe.

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Pudina Murgh

Main Ingredients Chicken on the bone, Fresh mint leaves
Cuisine Indian
Course Main Course Chicken
Prep Time 6-10 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Pudina Murgh

  • 400 grams Chicken on the bone
  • ½ cup Fresh mint leaves finely chopped
  • to taste Salt
  • 1 tablespoon Ginger-garlic paste
  • 2 tablespoons Ghee
  • 8-10 Almonds
  • 8-10 Raisins
  • 1 medium Onion finely chopped
  • 1 cup Yogurt
  • ½ cup Khoya/mawa grated
  • ½ teaspoon Garam masala powder
  • 3 Green chillies
  • 1 cup Coconut milk

Method

  1. Put chicken in a bowl, add salt and ginger-garlic paste and mix well. Set aside.
  2. Heat ghee in a non-stick pan, add almonds and raisins and sauté for a minute. Transfer into small bowl and set aside.
  3. Add onions to the pan and sauté till lightly browned. Add marinated chicken and sauté for 2-3 minutes. Add yogurt and mix well.
  4. Mix ½ cup water and khoya and add this to the pan and mix well.
  5. Add mint leaves and garam masala powder and mix well. Cook for a minute.
  6. Slit green chillies and add to the pan. Cover and cook for 8-10 minutes. Add salt and mix well. Cover and cook for 5 minutes. Add coconut milk and cook for 4-5 minutes. Add almonds and raisins and mix well.
  7. Serve hot.
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