This Mint Chicken Curry is packed with fresh mint and spices that make every bite full of flavor. It’s like a warm hug from your plate! Perfect for a cozy dinner with loved ones.
Cooking this dish is a breeze! I love how the mint adds a refreshing twist, making it different from your usual chicken curry. Serve it with rice or naan, and you’re all set for a tasty meal!
Key Ingredients & Substitutions
Chicken: Using bone-in chicken gives a richer flavor to the curry. If you prefer, boneless chicken thighs or breasts can also be used, but adjust the cooking time as they cook faster.
Mint Leaves: Fresh mint is essential for this dish’s refreshing taste. If fresh isn’t available, you can use 1-2 teaspoons of dried mint, but the flavor won’t be as vibrant.
Onions: Onions add depth to the dish. If you’re short on time, you can use frozen chopped onions. However, fresh onions will give a better flavor.
Ginger-Garlic Paste: A key flavor component, you can either make fresh paste or use store-bought. In a pinch, finely minced ginger and garlic can work too.
Spices: If you don’t have garam masala, mix equal parts of cumin, coriander, and black pepper for a quick substitute that can mimic that warming flavor.
How Do I Properly Sauté Onions for the Best Flavor?
Sautéing onions is a crucial step for building the base flavor in your mint chicken curry. Here’s how to do it right:
- Keep the heat on medium to allow onions to soften without burning.
- Use a little salt while sautéing to help draw out moisture, aiding in even cooking.
- Stir frequently to ensure they caramelize evenly and develop a golden-brown color—this can take about 8-10 minutes.
- Cooking until golden brown will provide that sweet flavor that complements the spices well.
Enjoy making this Mint Chicken Curry, and let those delicious aromas fill your kitchen!
Mint Chicken Curry (Marathi Rasaa)
Ingredients You’ll Need:
For the Curry:
- 1 kg chicken pieces (bone-in preferred)
- 1 cup fresh mint leaves, tightly packed
- 2 medium onions, finely chopped
- 2 medium tomatoes, finely chopped
- 2-3 green chilies, chopped (adjust to taste)
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1/2 tsp red chili powder (optional, for heat)
- 3 tbsp oil (vegetable or mustard oil)
- Salt to taste
- Fresh coriander leaves for garnish
- Water as needed
How Much Time Will You Need?
This Mint Chicken Curry takes about 15 minutes of preparation time and approximately 30-35 minutes of cooking time. So, in about 50 minutes, you can have a deliciously aromatic curry ready to serve!
Step-by-Step Instructions:
1. Prep the Chicken:
Begin by thoroughly washing the chicken pieces under cold water. Pat them dry with a paper towel and set aside.
2. Make the Mint Paste:
In a blender, combine the fresh mint leaves and green chilies. Add a little water to help it blend smoothly. Blend until you have a nice mint paste. Set this aside for later use.
3. Sauté the Onions:
Heat the oil in a large pan or kadai over medium heat. Add the finely chopped onions and sauté them until they turn golden brown. This step helps build a rich flavor for your curry.
4. Add Ginger-Garlic Paste:
Once the onions are golden, add the ginger-garlic paste. Stir it in and fry until the raw smell goes away, which should take about a minute or two.
5. Cook the Tomatoes:
Next, add the chopped tomatoes and cook until they become soft, stirring occasionally. You’ll know it’s done when the oil starts to separate from the masala mixture.
6. Spice It Up:
Now, add the turmeric powder, coriander powder, cumin powder, red chili powder (if using), and salt. Stir well and let the spices cook together for 2-3 minutes.
7. Brown the Chicken:
Add the chicken pieces to the pan and sauté on high heat for about 5 minutes, just until they start to brown slightly. This adds depth to the flavor.
8. Mix in the Mint Paste:
Pour in the mint paste you made earlier, mixing it thoroughly with the chicken and spices. Let it cook for another 2-3 minutes on medium heat.
9. Add Water:
Next, add about 1 to 1½ cups of water—adjust based on your preferred gravy consistency—and bring the curry to a boil.
10. Simmer the Curry:
Once boiling, reduce the heat to low, cover the pan, and let it simmer for 20-25 minutes, until the chicken is fully cooked and tender.
11. Final Touch:
Once cooked, sprinkle the garam masala over the curry and give it a final stir to mix it in.
12. Garnish and Serve:
Garnish your curry with fresh coriander leaves and a few mint leaves for a lovely presentation. Serve hot with steamed rice, chapati, or naan.
Enjoy the refreshing and aromatic flavors of this Marathi style Mint Chicken Curry that perfectly blends the coolness of mint with comforting Indian spices!
Can I Use Boneless Chicken Instead of Bone-in?
Yes, you can use boneless chicken for quicker cooking! Just remember to reduce the cooking time to about 15-20 minutes, as boneless pieces cook faster than bone-in ones.
What Can I Substitute for Fresh Mint?
If fresh mint isn’t available, you can use dried mint. Use about 1-2 teaspoons of dried mint as a substitute, but keep in mind that the flavor will be less vibrant than with fresh mint.
How Can I Adjust the Heat Level?
You can adjust the heat by modifying the number of green chilies used. For a milder dish, use 1 chili instead of 2-3, or eliminate them altogether. Adding more red chili powder can increase heat if desired!
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating.
