Go Back

Mint Chicken Curry (Marathi Rasaa)

By Shivangi Rao
Course Entrees, Meat Dishes


Ingredients for marinating chicken

  • 4 lbs boneless skinless chicken drumsticks, thighs, or combo; if using thighs cut into 1-2 inch cubes
  • 1 cup of mint leaves
  • 3/4 cup cilantro
  • 8 Serrano or thai green chilies
  • 2 inches ginger
  • 10-12 cloves garlic
  • Juice of one large lemon or 1/4 cup of lemon juice

Ingredients for curry

  • 1 large yellow onion chopped finely
  • 4 tbsp ghee or coconut oil
  • 2 bay leaves
  • 8-10 whole cloves
  • 2 cinnamon sticks each 1 inch long
  • 10-12 whole peppercorns
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1-2 tsp salt adjust to taste
  • 1/2 can of full fat coconut milk


  • Blend all marinade ingredients into a paste (may use a little water if needed but keep it minimal)
  • Marinate chicken with this paste, plus salt and turmeric powder for at least 1 hour (preferably a few hours).
  • Chop one yellow onion finely.
  • Add oil to a large wok or 6 quart pan on medium high heat. Once oil is hot, Add bay leaves, cloves, cinnamon sticks and peppercorns. Temper and sauté in oil for a minute or two and then add chopped onions. Sauté until golden brown.
  • Add marinated chicken. Sauté for 5-6 minutes.
  • Cover it on medium heat and let cook for 8-10 more minutes, stirring gently in between so it doesn’t burn. Do not add water unless required.
  • Remove lid, and add garam masala. Mix well with chicken.
  • Add 1/2 cup of full fat coconut milk (preferably cream). Stir well.
  • Cover again and let cook for 3-4 more minutes.
  • Taste and adjust seasonings once chicken is cooked.
  • Serve immediately!
Tried this recipe?Mention @raodyrecipes if you like it!