Mint and Pepper Butter Chicken


Mint and pepper butter chicken

I have often heard people lament about the fact that chicken breasts are the least flavourful of them all. But I was a vegetarian before I got married about 4 years back and though we love some really good tangdi kebabs, we prefer the boneless breasts when cooking at home. So I have a collection of very easy to make yet delicious boneless chicken breast recipes for everyday cooking. And they don’t need a lot of marination time. Just half hour of marinating it in some spices or lemon or curd and they are ready to be cooked.

This today is a house favourite over the last few months. Mint and Pepper Cream chicken. I have adapted it from the TheShirazine.com. The original recipe does not have pudina or mint leaves in it, but I love the of zing of mint leaves in fresh cream based gravies.

Mint and Pepper Butter Chicken

What you will need :

  • 400 grams boneless chicken breasts cut into 2 inch or so pieces
  • 1/2 teaspoon chilli powder
  • 1 teaspoon salt (or more as per taste)
  • 3 tablespoon dark soy sauce
  • 1 teaspoon black pepper powder, freshly ground
  • 2-3 tablespoon mint leaves (pudina), crushed + few for garnishing
  • 3 tablespoons olive oil
  • 12-15 cloves of garlic, finely chopped
  • 2 cups fresh cream + 1/2 cup water
  • 1 cup milk

What to do :

  1. Marinate the chicken breasts in soy sauce, salt, pepper and chilli powder and mint leavesfor about 30 minutes
  2. In a pan or kadhai, heat some olive oil, fry the chopped garlic till translucent. Add the chicken pieces and cook on medium heat for 3-4 minutes till 80% cooked.
  3. Then add the cream, water and milk and mix well. Check taste and add more salt if required. Cover it and let it cook further for 5-6 minutes on medium heat till chicken is fully cooked and the sauce begins to thicken.
  4. Serve hot with bhakri or rotis.

Pepper and cream chicken

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