How to make Pudina Chicken with Mango Sauce -
Boneless chicken pieces marinated with coriander-mint chutney, grilled and served with smoked mango sauce.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fresh mint leaves (ताज़े पुदीने के पत्ते ), Boneless chicken (हड्डी रहित चिकन)
Cuisine : Indian
Course : Snacks and Starters
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You can also find more Snacks and Starters recipes like Noodle Roll Palak aur Vegetable Samose Falafel Baked Chicken Caesar Burger
Pudina Chicken with Mango Sauce Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 51-60 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Pudina Chicken with Mango Sauce Recipe
Fresh mint leaves ¼ cup
Boneless chicken cut into 1½ inch pieces 250 grams
Mango puree 1 cup
Salt to taste
Lemon juice 1 tablespoon
Red chilli powder 1 teaspoon + a pinch
Butter 3 tablespoons
Garlic cloves 5-6
Ginger 1 inch
Green chillies roughly chopped 1-2
Fresh coriander leaves ¼ cup
Coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Garam masala powder 1 teaspoon
Yogurt 2-3 tablespoons
Crushed black peppercorns to taste
Oil for grilling
Method
Step 1
Take the chicken pieces in a bowl. Add salt, lemon juice, one teaspoon chilli powder and two tablespoons butter, mix well and set aside to marinate for ten to fifteen minutes.
Step 2
Grind together the garlic cloves, ginger and green chillies into a paste. Add coriander leaves and mint leaves and grind again along with some water to a smooth paste.
Step 3
Add the ground paste, coriander powder, half teaspoon cumin powder, garam masala powder and yogurt to the marinated chicken and mix well. Set aside for thirty minutes.
Step 4
Pour the mango puree in a large bowl. Add the remaining chilli powder, remaining cumin powder, salt and crushed peppercorns and mix well.
Step 5
Place a steel katori in the centre of the mango mixture and put a hot piece of coal in it. Add remaining butter in it and cover immediately. Set aside for five minutes.
Step 6
Heat some oil in a non-stick grill pan. Add chicken pieces and grill till evenly done and fully cooked.
Step 7
Serve hot with smoked mango sauce.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
