Pudina Murgh/Mint Chicken

The human brain is marvelous but sometimes it malfunctions. What with all the nerves, synapses, memories, etc. it holds. To add to the mumbo jumbo, we fauji(defense) families move home every two years. So this is the story of the human brain(read my muddled up brain) & the best pudina chicken I ever had.

I had the most amazing Pudina Chicken at a gathering at Barrackpore(Kolkata) at Rao Aunty’s home. Mint when used in the just the perfect amount can alleviate a dish but use it in excess and you have murder on your plate. Rao Aunty’s pudina chicken was just heavenly and it’s a story I share today. 

I had tried a couple of recipes for Pudina Chicken but was never happy with the outcome so I was all the more thrilled that I had finally found someone who had a perfect recipe. 

But I ended up misplacing the recipe. Years later when I met Rao aunty again, I asked her for the Pudina chicken recipe. However, she insisted that she had started making pudina chicken very recently and there was no way that she could have passed on the recipe to me back then. I was also adamant that it was she who had given me the recipe and narrated how I had it at her home and the gathering. Still not convinced, she did share the recipe that she had. After reading it, even I felt that it didn’t seem familiar. A few days later, I was on my way to make the pudina chicken, and like eureka it hit me, I remembered the gathering, the house, the chicken, the flavour but I got the family who was residing in that house wrong! Rao Aunty had moved out by then and Franklin Aunty had moved in after them. It was Franklin Aunty who had hosted the gathering and made the chicken! 

I have to confess, I couldn’t stop laughing at this cross connection. I finally reached out to Franklin Aunty and got the recipe. And Rao Aunty on hearing the cross connection also had a good laugh and said – Neha you are too much! Well, can’t argue with that 😀

Serves – 4 Time – 1 hour preparation & cooking + 1 hour marination

Ingredients for Marination

  1. Chicken – 1 kg
  2. Black pepper powder – 1 tsp
  3. Curd – 3 tbsp
  4. Whole spice/Garam masala powder – 1 tsp
  5. Turmeric powder – 1 tsp
  6. Ginger Garlic paste – 1 tblsp
  7. Salt as per taste 

Mix all the ingredients & keep aside for at-least one hour

Ingredients for Curry

  1. Onions sliced – 2
  2. Ginger sliced – 2 inches
  3. Garlic cloves – 10
  4. Cashews – 10 – 15
  5. Green chillies – 5
  6. Cumin – 1 tsp
  7. Star anise –  1
  8. Bayleaf – 1
  9. Cloves – 5
  10. Cinnamon stick -1
  11. Mace – 1
  12. Mint leaves – 1 cup
  13. Coriander leaves – 1/2 cup
  14. Refined oil – 3 tbsp


  1. In a pan pour oil, add cumin, star anise, bayleaf, cinnamon stick, clove
  2. Next add ginger sliced, garlic cloves, green chillies(slit). Saute it for 3-4 minutes and switch off the flame and set aside.
  3. In the same pan, deep fry sliced onions till golden brown and set aside to cool
  4. In a blender, add deep fried onions, cashews, green chilli, garlic cloves, green chilles & the sauteed whole spices, mint leaves & coriander leaves & grind to a smooth paste using a little water. Set aside 
  5. In a pan add 2 tbsp oil, add the marinated chicken & fry till almost cooked & brown on both sides in it’s own juices
  6. Next, add the ground masala paste, salt and keep frying for 10-15 minutes or till the flavours blend well in to chicken 
  7. If you are making it as appetizer, then keep it dry or add ¾ cup of water for gravy and cook for 5 minutes.
  8. Serve hot  

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