This is a simple and also a delicious dry chicken preparation flavored with mint and pepper. Mint Pepper Chicken Fry gets a melt in the mouth texture since yogurt makes the chicken tender and also add great taste. This is a healthy way of frying chicken so elder people and children could digest easily. Marination time is important for this mint pepper chicken fry version, it tastes good when served with chapati, ghee rice and naan. The detailed recipe with step by step cooking pictures follows, try this amazing, delicious, mintalacious, fabulous recipe in your kitchen and don’t forget to leave your valuable comments here.
Pudina/ mint leaves has a cool sensation and it is used as a medicine too. It is used in salads, chutneys and in curries. This dish is one of my family favourites and I am so thrilled to share my family recipe with you all. A mild earthiness was created by garlic, shallots and ginger and pleasing green colored mint, peppers and yogurt are mixed in to create a refreshing flavor to the dish. The aromatic green paste blends beautifully with the tender chicken and unfolds the most exotic taste out of it. I just love the way it tastes simple and perfect. A perfect accompaniment with basmati rice or Indian flat breads like naan, chapati etc. In less than 25- 30 minutes, the chicken fry will be ready.
Tips- Add water or coconut milk for a gravy version, add according to the consistency you prefer. Here I have used pepper powder for spiciness, you can also add green chilies for more spicy version, so adjust according to your taste. For variation you can ground one handful of coriander leaves along with mint.
How to Make Mint Pepper Chicken Fry- Pudina Kurumulaku Chicken Fry
Clean and wash the chicken pieces well, drain out the excess water and set aside.
Grind mint leaves, shallots, garlic and ginger by adding very little water into fine paste. Keep it aside.
Take chicken pieces in a wide bowl, add ground paste, turmeric powder and pepper powder. Mix well.
Add yogurt and salt, combine well and marinade for 30 minutes in refrigerator.
Heat up the pan with ghee.
When the ghee melts completely add chicken pieces and cover the pot with a lid and cook for 10 minutes. Do not add water, the chicken pieces will cook by its own water.
Add sliced onions and cover it with a lid and cook for 10 more minutes in medium heat.
Add curry leaves and stir well until chicken pieces are completely dries out.
Serve along with naan.
Enjoy!!Happy cooking and stay healthy.