Chicken a La Mint is a delightful blend of traditional Indian cooking methods with a refreshing mint twist. I first tried this recipe at a family gathering and fell in love with how the mint brightens up the rich, creamy sauce. The combination of whole spices, nuts, and cream creates layers of flavor that make this dish truly special. It’s now my go-to recipe when I want to impress dinner guests.
About the Recipe
This recipe stands out because it combines classic Indian cooking techniques with unique ingredients like mint and vetivier water. The slow-cooking process allows the spices to develop deep flavors, while the cream and almond paste create a smooth, rich sauce. The fresh mint adds a bright note that makes this dish different from typical curry recipes.
Why You’ll Love This Recipe
You’ll love how the chicken turns out tender and juicy, while the sauce is rich without being heavy. The recipe might look long, but each step is simple and builds flavor. The mix of whole spices creates an amazing aroma in your kitchen, and the final touch of mint gives the dish a fresh twist. Even if you’re new to Indian cooking, you’ll find this recipe easy to follow and the results are always impressive.
Chicken a La Mint
Cooking Tips
– Let the whole spices crackle in oil before adding other ingredients
– Don’t rush the onion cooking process – golden brown onions give better flavor
– Mix the almond paste with a little water before adding to prevent lumps
– Keep the heat low when adding cream to prevent curdling
– Use fresh mint leaves for the best flavor
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 45-50 minutes. Serve hot with naan bread or rice. Leftovers keep well in the fridge for up to 2 days – reheat gently on low heat, adding a splash of cream if needed.
Similar Recipes
- Butter Chicken
- Mughlai Chicken Korma
- Mint Lamb Curry
Nutrient Benefits
This dish offers protein from chicken, healthy fats from nuts and cream, and antioxidants from spices and mint. The mint aids digestion, while garlic and ginger provide immune-boosting properties. The almonds add heart-healthy fats and protein.
Chicken a La Mint
Ingredients
- 1 kg Chicken (boneless and cut into 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 Garlic Paste
- 1 tsp Turmeric Powder
- 2 tsp Red Chilli Powder
- Salt to Taste
- 1/2 cup Almond Paste
- 2/3 cup Cream
- 6 Green Chillies (slit into half)
- 1/2 tsp Mace Powder
- 3 drops Vetivier (Kewra Water)
- 1 tsp Mint Leaves (fresh)
Instructions
- Heat the oil and butter in a pan.
- Add bayleaf, cinnamon, cloves and cardamoms.
- Saute over medium heat until they begin to crackle.
- Add the onions and saute for a few minutes.
- Add the ginger paste, garlic paste, 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 fresh mint leaves on top.
- 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 roti or chapati or plain rice.
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Frequently Asked Questions
Can I make this recipe ahead of time?
Yes. The flavors actually get better if made a day ahead. Store in the fridge and reheat gently, adding a bit of cream to maintain the sauce’s consistency.
Can I skip the vetivier water?
You can skip it, but try using a drop of rose water instead. While not exactly the same, it’ll add a nice aromatic touch to your dish.
What can I substitute for almond paste?
You can use cashew paste or heavy cream as alternatives. The sauce won’t be exactly the same but will still be creamy and delicious.
