Making the right Mint chicken is always a challenge due to the mint factor. Little extra mint could make the chicken taste bitter and little less could defeat the purpose of the whole idea of making Mint chicken. I have added my own twist to the traditional Mint chicken making so that the imbalance of the Mint (if it happens) can be taken care and anyone can attempt to make it. So here goes…
Recipe:
Make a paste of Green chili, Mint leaves, Ginger, Garlic and Coriander leaves. Add little water and make a thick paste. Keep aside.
Take a large wok or Deep Frying Pan. Add oil and bring to heat.
Lower flame and add Cardamom, cloves, black pepper, bay leaves and cinnamon. Fry well till they give the aroma.
Add Onion and stir well till the onions is translucent. Add the paste and stir well for about 2-3 mins on medium flame.
Add the cut chicken and stir well for 2 mins. Add salt as per taste and add the chopped Green chili.
The Capsicum should be kept as half rings and not finely chopped in cubes. This gives the chicken a greener look while serving.
The paste tends to get darker as its cooked and the idea of a mint chicken is lost if the entire color is lost. I recommend not adding any artificial colors for any recipes.
Add half a cup of water, reduce flame to low, cover and cook for about 15 mins. Keep stirring every 5 mins ad cover every time you have stirred.
Add the cut boiled potato, sprinkle the vinegar for that extra zing and cover and cook for another 2 mins. Serve hot with….anything during meals… 🙂
