Raw mango chicken curry aka green mango chicken curry is one of the most anticipated summer Indian chicken curry recipes which is also renowned as kairi murg. It is hugely popular in India for its mildly tangy taste and its refreshing flavour. In this preparation, marinated chicken pieces are cooked with onions, ginger-garlic paste and spices along with raw mango & herbs puree. This delectable chicken curry is mostly relished with rice or flatbreads.
Table of Contents
About the recipe
Health Benefits of Green Mango
Tips and Suggestions
How to make raw Mango Chicken (step wise photos)
Recipe Card
About the recipe
Chicken curry recipe Indian is always a treat to have for any non-vegetarian around the world. The extraordinary usage of the ingredients and the comforting taste of the curry make any Indian chicken curry unique and scrumptious. Green mango chicken curry is one of the best examples of it. The combination of chicken and seasonal green mangoes is enough to make it special.
Whenever weekends knock at the door, the first thing that clicks on any non-vegetarian’s mind is a spicy, flavoured chicken curry with either rice or flat bread. This comforting meal has been providing satisfaction, ease and warmth for years to many houses. The raw mango chicken curry could be a perfect replacement for a regular chicken curry to make the weekend meal more exciting and refreshing.
This raw mango chicken recipe is a perfect chicken curry which has the perfect balance of taste and health. This could be a great addition to your diet and a great lunchbox option with a pair of chapattis.
The first time I had this mango chicken recipe was in a north Indian restaurant in Pune and I loved it. After that, I prepared the dish at home and everyone appreciated it. Since then green mango chicken has become one of the regular dishes of our weekend lunch table during spring or summer.
Green mango chicken curry is a simple and easy-to-make chicken curry. All the ingredients required to prepare the dish are easily available in any Indian kitchen pantry. This versatile chicken curry gets prepared quickly without investing much time. It could be a great addition to your summer meal menu.
Green mango chicken with step-by-step photos and instructions have been provided in the ‘Instructions’ section. But before directly jumping into the recipe, let me share a few interesting facts about the recipe and the hero ingredient of the recipe.
Health benefits of Green Mango
- Green mango is a good source of iron and sodium chloride which helps us to get hydrated in summer.
- It is good for the liver and works as a detoxifier to cleanse our liver.
- Green mangoes are full of Vitamin C and Vitamin A which is good for health.
- Green mangoes help to boost our metabolism power which helps to lose our calories.
- It is good for the heart and helps to improve the cholesterol level.
Tips to prepare perfect raw Mango Chicken
- Always marinate the chicken for at least 30 minutes for better flavour, taste and texture.
- Always use homemade fresh ginger-garlic paste for the recipe rather than readymade ones for a more intense flavour.
- Use thinly sliced onion for the recipe. Onion paste or diced onion won’t give you the perfect texture.
- Always cook raw mango chicken curry in mustard oil. It will give you a better taste and flavour.
- Don’t skip the whole spices. It induces a nice aroma into the oil.
- The addition of sugar balances the taste of the chicken curry. But if you like tangy taste then skip it.
How to make raw Mango Chicken?
To prepare the raw mango chicken curry, first clean and wash the chicken pieces. Then marinate the chicken for half an hour to 45 minutes with salt, turmeric powder, and lemon juice. Cover the bowl and keep it aside.
In the meantime, peel the green mango and cut it lengthwise into two pieces. Then remove the seed of the mango. Wash the mango pieces and cut them into halves. Grate them with the help of a grater or with a food processor.
Add the grated green mango to the jar of a mixer grinder. Add coriander leaves, mint leaves, and green chillies into the jar of the grinder. Close the lid of the jar and pulse it to a smooth puree with it. Add some water if required.
After this, put a pan on flame and oil to cook. Temper the whole spices cinnamon stick, cardamoms, cloves, bay leaf, cumin seeds and allow them to crackle.
Add the sliced onions and cook them over medium flame for around 12-15 minutes. Add ginger garlic paste and cook it on low flame for another 2-3 minutes until the raw smell goes away.
Add turmeric powder, chilli powder, salt, coriander powder and cook for another couple of minutes until the masala releases oil.
Add the marinated chicken pieces into the pan and mix with the masala. Cover the pan and cook it for 20-25 minutes until oil gets released from the mixture.
Add the raw mango puree to the pan and mix it well. Add green chillies, sugar, garam masala powder into the pan and mix it well. Cover the pan and cook it over low flame for some time until the chicken gets cooked completely. Add some water for the gravy and stir it well. Cover the pan and cook it on high flame until the gravy starts boiling. Then turn the flame to low for another 8-10 minutes. Turn off the flame and now the raw mango chicken is ready to serve.
Many Indian chicken curry have already been shared in my previous posts. You can check a few of them like
Butter chicken masala
Karahi Chicken
Chicken Do pyaza
Chettinad chicken
Homestyle chicken curry
..And Many more…
Ingredients:
To marinate chicken
- 1 kg Chicken, cut into medium pieces
- 1 teaspoon Turmeric powder
- 2 teaspoons Salt
- ½ Lemon, squeezed out juice without pulp & seeds
Raw mango paste
- ¾ cup grated green Mango
- ¼ cup Mint leaves
- ¼ cup Coriander leaves
- 2-3 green Chillies
Other ingredients
- 3 Onions, thinly sliced
- 2 tablespoons Ginger-Garlic paste
- 2-3 green Chillies
- 1 Bay leaf (Tejpatta)
- 5 Cloves (Laung)
- 2 inches Cinnamon stick (Dalchini)
- 4-5 Cardamoms (hari Elaichi)
- ½ teaspoon Cumin seeds (Jeera)
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon red Chilli powder
- 1 teaspoon Garam Masala powder
- 1 tablespoon Sugar (Optional)
- Salt to taste
- 2 tablespoons Mustard oil for cooking
- 1½ cup Water for gravy
Instructions:
- Wash the chicken pieces nicely and keep them in a large mixing bowl.
- Add 2 teaspoons salt, 1 teaspoon turmeric powder, and ½ lemon’s fresh juice, one by one into the mixing bowl. Mix all the ingredients with the chicken pieces and cover the bowl. Marinate the chicken for at least 30 minutes.
- In the meantime, peel the green mango and cut it lengthwise. Then remove the seed of the mango.
- Wash the mango pieces and cut them into halves. Grate them with the help of a grater or with a food processor.
- Add ¾ cup grated green mango in the jar of a mixer grinder. Add ¼ cup coriander leaves, ¼ cup mint leaves, and 2-3 green chillies into the jar of the grinder. Close the lid of the jar and pulse it to a smooth puree with it. Add some water if required.
- Put a pan on flame and allow it to become completely dry. Then add 2 tablespoons of mustard oil into the pan and wait until the oil is hot.
- Once the oil is hot, add the whole spices 2 inches cinnamon stick, 4-5 cardamoms, 5 cloves, 1 bay leaf, ½ teaspoon cumin seeds and allow them to crackle.
- Add the sliced onions and cook them over medium flame for around 12-15 minutes.
- Add 2 tablespoons ginger garlic paste and cook it on low flame for another 2-3 minutes until the raw smell goes away.
- Add 1 teaspoon turmeric powder, 1 teaspoon chilli powder, salt, 1 teaspoon coriander powder, 1 teaspoon cumin powder and cook for another couple of minutes until the masala releases oil.
- Add the marinated chicken pieces (Step 2) into the pan and mix with the masala. Cover the pan and cook it for 20-25 minutes until oil gets released from the mixture.
- Add the raw mango puree (Step 5) into the pan and mix it well.
- Add 2-3 green chillies, 1 tablespoon sugar, 1 teaspoon garam masala powder into the pan and mix it well. Cover the pan and cook it over low flame for some time until the chicken gets cooked completely.
- Add 1½ cups water for the gravy and stir it well. Cover the pan and cook it on high flame until the gravy starts boiling. Then turn the flame to low for another 8-10 minutes.
- Turn off the flame and now the raw mango chicken is ready to serve.
Serving Instruction
Transfer the raw mango chicken into a serving bowl or on a serving plate. Serve hot or warm to enjoy the best taste. Relish it with rice item or flatbread and enjoy the delicacy.
Ingredients
To marinate chicken
- 1 kg Chicken, cut into medium pieces
- 1 teaspoon Turmeric powder
- 2 teaspoons Salt
- ½ Lemon, squeezed out juice without pulp & seeds
Raw mango paste
- ¾ cup grated green Mango
- ¼ cup Mint leaves
- ¼ cup Coriander leaves
- 2-3 green Chillies
Other ingredients
- 3 Onions, thinly sliced
- 2 tablespoons Ginger-Garlic paste
- 2-3 green Chillies
- 1 Bay leaf (Tejpatta)
- 5 Cloves (Laung)
- 2 inches Cinnamon stick (Dalchini)
- 4-5 Cardamoms (hari Elaichi)
- ½ teaspoon Cumin seeds (Jeera)
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon red Chilli powder
- 1 teaspoon Garam Masala powder
- 1 tablespoon Sugar (Optional)
- Salt to taste
- 2 tablespoons Mustard oil for cooking
- 1½ cup Water for gravy
Instructions
- Wash the chicken pieces nicely and keep them in a large mixing bowl.
- Add 2 teaspoons salt, 1 teaspoon turmeric powder, and ½ lemon’s fresh juice, one by one into the mixing bowl. Mix all the ingredients with the chicken pieces and cover the bowl. Marinate the chicken for at least 30 minutes.
- In the meantime, peel the green mango and cut it lengthwise. Then remove the seed of the mango.
- Wash the mango pieces and cut them into halves. Grate them with the help of a grater or with a food processor.
- Add ¾ cup grated green mango in the jar of a mixer grinder. Add ¼ cup coriander leaves, ¼ cup mint leaves, and 2-3 green chillies into the jar of the grinder. Close the lid of the jar and pulse it to a smooth puree with it. Add some water if required.
- Put a pan on flame and allow it to become completely dry. Then add 2 tablespoons of mustard oil into the pan and wait until the oil is hot.
- Once the oil is hot, add the whole spices 2 inches cinnamon stick, 4-5 cardamoms, 5 cloves, 1 bay leaf, ½ teaspoon cumin seeds and allow them to crackle.
- Add the sliced onions and cook them over medium flame for around 12-15 minutes.
- Add 2 tablespoons ginger garlic paste and cook it on low flame for another 2-3 minutes until the raw smell goes away.
- Add 1 teaspoon turmeric powder, 1 teaspoon chilli powder, salt, 1 teaspoon coriander powder, 1 teaspoon cumin powder and cook for another couple of minutes until the masala releases oil.
- Add the marinated chicken pieces (Step 2) into the pan and mix with the masala. Cover the pan and cook it for 20-25 minutes until oil gets released from the mixture.
- Add the raw mango puree (Step 5) into the pan and mix it well.
- Add 2-3 green chillies, 1 tablespoon sugar, 1 teaspoon garam masala powder into the pan and mix it well. Cover the pan and cook it over low flame for some time until the chicken gets cooked completely.
- Add 1½ cups water for the gravy and stir it well. Cover the pan and cook it on high flame until the gravy starts boiling. Then turn the flame to low for another 8-10 minutes.
- Turn off the flame and now the raw mango chicken is ready to serve.
