Here is an interesting recipe for Pudina Murg Masala, courtesy of Itihaas restaurant in Dalkeith, Edinburgh. The recipe offers an exciting twist to a traditional bhindi masala and is made with chicken.

Serves 2


– 2x skinless and boneless chicken breasts

– 1 large onion, finely chopped

– 2x tomatoes, finely chopped

– 1 small red pepper, finely chopped

– 2x baby leaves, chopped

– 1 stick of cinnamon, broken into small pieces

– 5x pieces of cardamom

– 2x tablespoons of fresh mint leaves, finely chopped

– 1 garlic clove, finely chopped

– 1/2 inch ginger piece, peeled and finely chopped

– 2x tablespoons mustard oil

– Salt to taste

– 2x teaspoons of medium hot mixed curry powder

– 1 teaspoon of mild chilli powder

– 1 teaspoon Garam Masala

– 1/2 teaspoon turmeric powder

– Small bunch of fresh coriander leaves, finely chopped

– 1/2 tea cup of water


1. Cut the chicken breast in small pieces wash in cold water. Leave to drain and place on a
plate and leave to one side.

2. Place oil into a non-stick pan and heat on low heat for approximately 1 minute. Add the
chopped garlic and ginger to the oil and stir with a wooden spoon until it changes to a
semi-brown colour.

3. Add the finely chopped onion and red pepper and salt to taste. Stir with spoon and let
it cook for a few minutes. Add half a cup of water, cardamom, cinnamon and bay leaves
and cook until soft and stirring as required.

4. Add the chicken and cook for approximately five minutes on low heat until the chicken
changes colour.

5. Add the tomatoes and cook until they become soft (approximately five minutes). Add
the turmeric powder and stir with a wooden spoon. Add all the remaining spices and
stir and cook on a low heat for approximately 15 minutes.

6. Once cooked, add the finely chopped fresh mint leaves and coriander and gently stir it
in. Serve with boiled rice and enjoy.


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