Chicken Ala Mint is my go-to recipe when I want to impress dinner guests without spending hours in the kitchen. I first tried this dish at my aunt’s house, and I couldn’t believe how the mint brightened up the rich, creamy sauce. The combination of whole spices, almonds, and that fresh mint finish creates something truly special. It’s fancy enough for special occasions but simple enough for a family dinner.
About the Recipe
This recipe strikes a perfect balance between rich and refreshing flavors. The almond paste adds body to the sauce, while cream makes it silky smooth. What makes it special is the fresh mint added at the end – it cuts through the richness and gives the dish its unique character. The slow cooking method helps all the flavors blend beautifully.
Why You’ll Love This Recipe
You’ll love how the kitchen fills with amazing aromas as the whole spices cook. The sauce is rich but not heavy, and the chicken turns out tender every time. It’s also a flexible recipe – you can adjust the spice levels to your taste. The best part? It looks and tastes like restaurant food but uses simple ingredients and basic cooking techniques. Plus, it’s a great make-ahead dish that tastes even better the next day.
Chicken Ala Mint
Cooking Tips
– Grate the onions instead of chopping for a smoother sauce
– Let the whole spices cook until fragrant before adding other ingredients
– Don’t skip the dough seal on the lid – it helps trap all the flavors
– Make sure to cook on low heat during the final stage
– If almond paste isn’t available, use ground almonds mixed with a little water
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 45 minutes. Serve hot with naan bread or rice. Leftovers keep well in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of cream if needed.
Similar Recipes
- Butter Chicken
- Chicken Korma
- Mint Lamb Curry
Chicken Ala Mint
Ingredients
- 1 kg Chicken (small, boneless cubes)
- 5 tsp Oil
- 5 tsp Butter (unsalted)
- 1 Bayleaf
- 6 Cloves
- 5 Cinnamon Sticks
- 10 Green Cardamoms
- 3/4 cup Onions (grated)
- 5 tsp Ginger Paste - 5 tsp
- 5 tsp Garlic Paste - 5 tsp
- 1 tsp Turmeric Powder - 1 tsp
- 2 tsp Red Chilli Powder - 2 tsp
- Salt to Taste
- 1/2 cup Almond Paste - cup
- 2/3 cup Cream - cup
- 6 Green Chillies (slit into half)
- 1/2 tsp Mace Powder
- 3 crops Vetivier
- 1 ts[ Mint Leaves (fresh)
Instructions
- Heat the oil and butter in a pan.
- Add bayleaf, cinnamon, cloves and cardamoms and saute over medium heat until they begin to crackle.
- Add the onions and saute for a few minutes.
- Add the ginger and garlic pastes, turmeric powder, red chilli powder, salt and almond paste.
- Cook over medium heat for 5 to 10 minutes until the oil separates from the mixture.
- Add the chicken, stir and cook over medium heat for 10 to 15 minutes.
- Add cream, green chillies, mace powder and Vetivier.
- Sprinkle with fresh mint leaves, cover and seal lid with dough.
- Let the chicken simmer over very low heat for 5 to 6 minutes or keep in a preheated slow oven at 120C/240F for 10 minutes.
- Serve hot with rotis.
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Frequently Asked Questions
Can I make this dish less spicy?
Yes. Reduce the red chili powder and green chilies, or remove the seeds from the green chilies. The dish will still be flavorful thanks to the whole spices.
What can I use instead of cream to make it lighter?
Try using yogurt or coconut milk. The sauce won’t be as rich but will still taste great. Just be sure not to boil the sauce after adding yogurt to prevent curdling.
Can I prep this dish ahead of time?
You can marinate the chicken and make the base sauce a day ahead. Add the cream and finish cooking just before serving.
