Murgh Pudina

Published under: Chicken

Mint Leaves
Chicken – 300 gms, skinned, cut into bite-sized pieces
Mint Leaves – 3/4 cup, chopped
Ginger Garlic Paste – 2 tsp
Oil – 1/2 cup
Yogurt – 1/2 cup
Khoya – 1/2 cup, liquidized
Green Chillies – 10
Coconut Milk – 1 cup
Almonds – 30, blanched, peeled, sliced, lightly fried
Raisins – 45, soaked in water, sliced and fried

1. Marinate the chicken pieces with ginger garlic paste for an hour.
2. Heat oil in a pan.
3. Fry the chicken pieces till light brown.
4. Add yogurt, khoya and salt.
5. Fry till the moisture evaporates.
6. Add the green chillies and mint leaves.
7. Stir well.
8. Pour the coconut milk and cook till chicken becomes tender and a thick gravy is formed.
9. Now add the almonds and raisins.
10. Mix well and simmer for a minute or two.
11. Remove and serve hot.

Note: image is for illustration purposes only and not that of the actual recipe.


Avatar of Shreya
Shreya January 9, 2013 - 9:13 am

Wonderful recipe. Would love to see more pictures of food during cooking it would help me to understand the color and consistency of dish.

Avatar of amber
amber January 8, 2013 - 10:18 pm

What is Khoya? Would I be able to get it at an Indian store?

Avatar of Praveen Kumar
Praveen Kumar January 8, 2013 - 10:59 pm

Khoya is basically dried milk or milk thickened by heating in an pan. It is available in most Indian stores. If it is not available, you can substitute it with condensed milk.


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