Coriander – Mint Chicken (Pudina)
Coriander – mint chicken is prepared by cooking chicken pieces in ground onion masala, coriander leaves, mint leaves and other ingredients
Servings Prep Time
3people 30minutes
Servings Prep Time
3people 30minutes
  • Chicken pieces(cut into medium sized pieces, boneless) – 250g
  • Onion(sliced) – 1no
  • Green chillies 2nos
  • Ginger Paste – 3/4tbsp
  • Garlic paste – 3/4tbsp
  • Cinnamon(A small piece, Karugapatta) –
  • Cardamom(Elakka) – 3pods
  • Cumin seeds(Jeerakam) – 1tsp
  • Butter – 1tbsp
  • Mint leaves(Pudina) – 1/2cup
  • Coriander leaves – 1cup
  • Lemon juice(optional) – 1tbsp
  • Oil(As reqd) –
  • Salt(As reqd) –
  1. For preparing chicken hariyali, first boil chicken pieces in 1/4 cup water adding 1/4 tbsp ginger-garlic paste and little salt for 7 minutes. Drain chicken pieces and keep chicken stock aside.
  2. Heat oil in a frying pan and add cinnamon and cardamom. Stir in sliced onions, remaining ginger-garlic paste and fry till golden brown in color. Add green chillies and fry for a few more seconds.
  3. Grind the fried onion masala with mint and coriander leaves. Pour chicken stock into the blender and grind the ingredients to a smooth paste.
  4. Heat butter in a pan and splutter cumin seeds. Add the ground paste and fry in low heat for 5 minutes.
  5. Stir in boiled chicken pieces and simmer till chicken is done and the gravy has acquired a thick consistency. Check for salt if required and add accordingly.
  6. You can add lemon juice if needed for a tangy tasty.(optional)
  7. Chicken hariyali, a yummy North Indian dish, is ready. Garnish with onion rings and serve hot with rotis or naan.