August 20, 2018

pudina coconut chicken fry recipe | mint chicken fry with coconut | how to make mint chicken fry | chicken fry recipes



Fresh Mint leaves gives a nice flavour which makes the non-veg dishes tasty. Usually, I use mint leaves in biryani recipes, bagara rice and in pulao dishes. But cooking a dish with mint base is different and that too chicken with the mint combination makes a nice result. This is one of the easiest fry which may need around 15-20 minutes.
Also, in this, I used ghee for a nice taste and in the final added coconut milk for flavour which is optional. Ghee and coconut milk makes the dish tasty if you don`t like or don`t want can avoid those two. Overall, this simple chicken fry is really easy to cook and it tastes so good with hot white rice or even with chapatis.

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CATEGORY- chicken | mint | pudina | non-vegetarian
PREPARATION TIME- 15-20 MINUTES
COOKING TIME- 20-25 MINUTES
WHAT YOU NEED
To marinate chicken
 chicken boneless with skin -250 grams
red chilli powder-2 teaspoons
 salt- to taste
 turmeric powder-1 teaspoon
garam masala-1/2 teaspoon
coriander powder-1 teaspoon
 ginger garlic paste -1 teaspoon
yoghurt -1/4 cup
To grind
coconut pieces-1/2 cup
 mint leaves-1 cup
 coriander leaves-2 tablespoons
 green chilli-6
 whole garam masala ingredients 
cloves-3
cinnamon stick-1" stick
star anise-1 no
cardamom pod-1 no
javitri flower-1 small
cumin seeds-1/2 teaspoon
shahi jeera-1/2 teaspoon
To cook chicken fry
ghee-3 tablespoons
 cumin seeds-1 teaspoon
 onions-1 medium size
 ginger garlic paste-1 teaspoon
 coconut milk-2-3 tablespoons
garam masala-1 teaspoon
 coriander leaves-few



HOW TO COOK
Wash chicken twice and keep aside. In a bowl, take red chilli powder, salt, turmeric powder, garam masala, coriander powder, ginger garlic paste, yoghurt and mix well. Add washed chicken and rest it for 1hour minimum.
Take chopped coconut pieces, mint leaves, coriander leaves, green chilli, whole garam masala ingredients in a mixy jar and blend into a fine smooth paste.
Heat a non-stick pan with ghee, add cumin seeds. Saute finely chopped onions, ginger garlic paste for a minute in medium flame.
Then add marinade chicken, keep it on low flame, cook for 5 minutes. Add ground paste, stir gently and cook for 10-15 minutes in low flame.
Stir in between to avoid burning. Cook until chicken turns soft, add coconut milk mix once and cook for 5 minutes. Finally, add garam masala, coriander leaves, mix and turn off.


step by step pictures




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