PUDINA CHICKEN

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PUDINA CHICKEN OR MINT CHICKEN IS A VERY EASY TO PREPARE DRY CHICKEN RECIPE THAT CAN SERVE AS A GREAT STARTER/APPETIZER. THE RECIPE REQUIRES VERY SIMPLE INGREDIENTS, THUS YOU CAN ADD PUDINA CHICKEN TO YOUR MENU WITHOUT MUCH PRE-PLANNING.
COME SUMMER, AND WE JUST DON’T FEEL LIKE EATING THE TYPICAL ROTI-SABZIS. FRESH SALADS START APPEARING ON THE MENU MORE OFTEN. BUT ONLY SALAD SOMETIMES GETS A LITTLE TOO PLAIN A DINNER. SO I OFTEN CLUB SOME CHICKEN STARTER WITH THE SALADS. CHICKEN CAFREAL AND RUSSIAN SALAD IS A COMBINATION THAT FIGURES ON MY DINNER MENU VERY OFTEN. THIS TIME I THOUGHT OF TRYING SOMETHING SLIGHTLY DIFFERENT – HENCE PRESENTING PUDINA CHICKEN.

SERVES: 2
PREPARATION TIME: 10 MINUTES
COOKING TIME: 15 MINUTES
MARINATION TIME: 1 HOUR (AT LEAST)
INGREDIENTS:
CHICKEN : 400 GMS  (SMALL TO MEDIUM SIZED PIECES)
MINT LEAVES : 1 CUP
GINGER : 1 INCH PIECE
GARLIC : 7-8 CLOVES
CORIANDER LEAVES : 1/2 CUP
CURD : 2 TBSP
GREEN CHILLY : 1
TANDOORI CHICKEN MASALA : 1 TSP
OIL : 3-4 TBSP (FOR SHALLOW FRYING)
SALT : AS PER TASTE
METHOD OF PREPARATION :
1.  ADD MINT LEAVES, CORIANDER LEAVES, GREEN CHILLY, GINGER AND GARLIC TO SMALL UNIT(CHUTNEY JAR) OF MIXER. GROUND TO A FINE PASTE.
2.  ADD 2 TBSP CURD TO THIS AND MIX TO HAVE A SMOOTH PASTE.
3.  APPLY THIS PASTE, TANDOORI CHICKEN MASALA AND SALT TO THE CHICKEN PIECES AND ENSURE ALL PIECES ARE WELL COATED. MARINATE FOR ATLEAST 1 HOUR.
4.  HEAT A NON-STICK PAN ON A MEDIUM FLAME. ADD 2 TBSP OF OIL. PLACE THE MARINATED CHICKEN PIECES ON THE PAN AND COOK TILL UNIFORMLY GOLDEN ON ALL SIDES. QUICK AND EASY PUDINA CHICKEN IS READY.

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