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Anumita, our Managing Editor, improvises a chicken recipe with mint and yogurt, good for the summers. A Different Truths exclusive.
As the days get longer and warmer, we need food which has a cooling effect. During the summer days, yogurt mixed with mint paste is often used as a side dish to keep the body cool and improve digestion. Keeping this in mind, I decided to try a chicken dish with the basic of yogurt and mint paste and some dry roasted spices.
My Ma’s, Malayali neighbor used to cook chicken with roasted spices. I loved to inhale the aroma from the balcony. The spice combination was heavy on coriander seeds. It has a soothing effect on the senses. I incorporated this aroma into the chicken curry, today.
Try it out yourself and see if it brings in few memories of childhood, summer and the carefree time of our lives.
As the gravy of this chicken dish can be altered for its thickness, it may be served both with roti/paratha/naan and rice.
Mint Yogurt Chicken
Prep time: 15 mins Cook time: 25 mins
Meal: Main course For: 6 to 8
Chicken, one whole, cut into small pieces
Yogurt 1 cup
Mint leaves a ½ bunch
Cilantro ½ bunch
Garlic cloves (big) 5 -6
Yellow onions (medium) 3
Salt to taste
Coriander seeds 2 tbsp
Cumin seeds 1 tbsp
Red dry chilli 3
Fenugreek seeds 1tsp
Mace ½ Tsp
Dry roast the spices and grind to a semi-fine powder. Keep aside covered.
Grind onion, cilantro, mint, and garlic.
Heat oil in a deep pan.
Fry the wet paste and add a little salt.
Once the green paste starts turning a little dark add the dry spice powder.
Stir it in and add chicken pieces.
Add salt and keep stirring till the pink of the chicken disappears.
Add yogurt and fold it into the gravy.
Once the yogurt is incorporated, put the stove on low and cover.
Cook till chicken is tender.
If the liquid is more, open and cook on high for a few mins.
If the liquid is very less, add a bit of hot water.
Serve hot with your favorite side dish.
Photos by the author