Pudina Chicken

Pudina Chicken is very minty and very simple to make. With few ingredients, wala you have a tasty chicken.

• Chicken Breast Tenders - 250 gms
• Onion - 1 medium chopped
• Coriander Powder - 2 to 3 tsp
• Green Chillies - 3 to 4
• Garam Masala - 1/2 tsp
• Turmeric - 1/2 tsp
• Red chilli powder - 3 to 4 tsp / per taste
• Lemon juice - one lemon
• Salt - to taste
• Pref Mustard Oil or Any refined oil - 2 tbsp
• Mint Leaves - a bunch. Because it is pudina chicken, pudina needs to be more but make sure that its not a lot as it might become bitter and overwhelming.
• Ginger little piece
• Garlic - 2 to 3 cloves

Procedure:

1.  Chop the chicken into medium pieces. Prick the pieces with the fork.
2. Marinade the chicken pieces with salt, lemon juice, red pepper and turmeric for an hour.
3. Blend the onion, mint leaves, garam masala, coriander, green chillies,garlic, ginger to make a paste
4. Heat the oil in the kadai. Add chicken pieces and cook till the chicken becomes white in color and half cooked.
5. Add onion pudina paste to the chicken.
6. Cover and cook till the chicken is completely cooked.
7. Garnish with mint leaves and serve hot.

Black Pepper Chicken (Kali Mirch Chicken)

I have heard from chicken eaters about this dish especially when eaten in the restaurants. Cream is used by many, in this recipe but i want to make it heart healthy, so no cream. Enjoy ! Ingredients:

• Chicken Breast Tenders - 250 gms


• Onion - 1 medium chopped


• Garlic cloves - 5 finely chopped


• Tomato paste - 1 tbsp


• Cloves -2


• Coriander Powder - 2 tsp


• Black pepper corns crushed - 2 tsp


• Curry Leaves - 4 to 5


• Salt - to taste


• Oil - 2 tbsp


• Mint Leaves - for garnish

Procedure:

1. Chop the chicken into medium pieces. Prick the pieces with the fork.


2. Marinade the chicken pieces with salt, black pepper, turmeric for an hour.


3. Heat the oil in the kadai. Add onions and cloves.


4. Once the onions are pink, add garlic and curry leaves. Saute the garlic for a minute.


5. Add tomato paste and saute for another 2 mins.


6. Now add the coriander and saute till the oil gets separated from the paste.


7. Add the chicken pieces and water. Let the water boil and then cover the kadai till chicken is cooked.


8. Garnish with mint leaves and serve hot.