Mint Chicken Gravy | Mint Chicken Curry

Mint Chicken is a green colored Chicken gravy. The green color is due to the addition of Mint, Corriander and green chillies. This Mint Chicken is a modified form of Hariyali Chicken Kabab, which is a native of Punjab State in India. Hariyali Chicken Kabab is also prepared with Mint and Corriander and it is grilled in grill. This is often sold in the Punjab road sides in Punjabi Dhaba Restaurants.
If you make this recipe as dry roasted one then it is the Chicken Hariyali Kabab, if you add more of the gravy material, more water and more curd then it becomes Mint Chicken. Mint Chicken will be greener if you add more of mint, coriander and green chillies, if you add less of these material and include red chilli powder the color will be slightly reddish green.

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Mint Chicken is a very light and simple recipe which can be prepared in very little time. It goes well with Chapathis, Rotis, Naans, Dosas or Rice. Mint Chicken tastes too good and it is ideal for lunch or dinner, along with rice or Indian breads.
Now let us make Mint Chicken

Ingredients

Chicken – ½ kg
Onion – 1
Mint leaves – 1 handful
Coriander leaves – 1 handful
Ginger – 1 inch
Garlic – 5cloves
Green chilli – 5
Curd – 4 tsp
Coriander powder – 1 ½ tsp
Garam masala – ½ tsp
Oil – 3 tblsp
Cardamom – 2
Cinnamon – 2 small bits

Method

Cut the chicken in to square pieces and clean. Chop the onion finely. Peel ginger and garlic. Grind ginger, garlic, green chilli, coriander and mint leaves in the mixie finely.
Heat oil in a pan and add cardamom and cinnamon. When they crackle add onions and sauté for a few minutes. Then add ground paste and sauté till its raw smell goes.

Add coriander powder, salt and garam masala and sauté. Then add curd and sauté few more minutes.
Finally add the chicken sauté well and add required amount of water.
After the water begins to boil cover the pan with the lid and low the flame and cook till done.
After the water evaporates and the chicken comes to thick gravy stage switch off the stove. Serve hot with naan, phulka, dosa, idyyappam or rice.

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Note:
If you want the chicken dry you can cook some more minutes.
If you want the chicken more hot you can add ½ tsp pepper powder at final stage and mix it well.
If the chicken is hard you can cook it in the pressure cooker.