Mint Chicken
Infuse your dinner table with vibrant, refreshing flavors by trying this Mint Chicken recipe—a true standout in the world of chicken dishes. Tender, juicy boneless chicken thighs are marinated in a fragrant blend of fresh mint leaves, yogurt, garlic, ginger, and warming spices like cumin and coriander, creating a dish that's bursting with bold, herbaceous aromas and a hint of heat from green chilies. Sautéed with golden caramelized onions and simmered to perfection, this one-pan recipe is both quick and versatile, making it perfect for weeknight dinners or special occasions. Serve this Mint Chicken with steamed rice, fluffy naan, or a crisp salad for a meal that's as delicious as it is memorable. This recipe is a delightful twist on classic chicken curries, marrying fresh herbs with comforting spice, and is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 cup Fresh mint leaves
- 500 g Boneless chicken thighs
- 4 pieces Garlic cloves
- 1 inch Ginger
- 2 pieces Green chilies
- 0.5 cup Plain yogurt
- 1 tablespoon Lemon juice
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 1 medium Onion
- 0.25 cup Water
- 2 tablespoons Cilantro (optional, for garnish)
Instructions
Rinse the chicken thighs and pat them dry. Cut them into bite-sized pieces and set them aside.
In a blender or food processor, combine the fresh mint leaves, garlic cloves, ginger, green chilies, and lemon juice. Blend until it forms a smooth paste.
In a large mixing bowl, add the mint paste, yogurt, ground cumin, ground coriander, turmeric powder, and salt. Mix well to form a marinade.
Add the chicken pieces to the marinade and coat them thoroughly. Cover the bowl and let the chicken marinate for at least 30 minutes, or up to 2 hours, in the refrigerator.
Heat the vegetable oil in a large skillet or pan over medium heat.
Thinly slice the onion and add it to the pan. Sauté the onion until golden brown, about 5–7 minutes.
Add the marinated chicken to the pan, along with any excess marinade. Cook for 5–7 minutes, stirring occasionally, until the chicken is no longer pink.
Add 1/4 cup of water to the pan, lower the heat, and cover the pan with a lid. Simmer the chicken for 15–20 minutes, stirring occasionally, until it is fully cooked and tender.
Taste and adjust the seasoning, adding salt if needed.
Garnish with freshly chopped cilantro, if desired, and serve hot with steamed rice, naan, or your favorite side dish.
Nutrition Facts
Calories |
395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 615 mg | 27% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 3.5 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 246 mg | 19% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 721 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
