Hariyali Chicken (Green Chicken Curry)

Name: Hariyali Chicken (Green Chicken Curry)
Cuisine: Indian
Ingredients: 500 gms. chicken on bones, curry cut, washed well & drained; 1 tbsp. mustard oil; 1/2 tsp. roasted cumin powder; 1/2 tsp. roasted coriander powder; 1/2 tsp. garam masala powder; 1 tsp. kasuri methi, crushed; 3 tbsp. oil; 1 onion, sliced; 3 green chilies; handful coriander leaves, chopped; ginger julienne to garnish; 1 cup coriander leaves, chopped; 1/2 cup mint leaves, chopped; 2 tbsp. yoghurt; 1 " ginger; 3 garlic cloves; 2-3 green chilies; 1 tsp. lime juice; salt to taste

Bethica Das @kitchen_flavours

Sharjah (UAE)

#ws - This is an incredible Hariyali Chicken Curry (Green Chicken Curry) perfect for special occasions. This great party recipe has very simple ingredients easily available in your kitchen. You can keep the gravy thin or thicken it accordingly. Serve with steamed rice, jeera rice, plain biryani, naan, tandoori roti, lachcha paratha or chapatti for a sumptuous meal.

Bethica Das @kitchen_flavours

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Ingredients

500 gms. chicken on bones, curry cut, washed well & drained
1 tbsp.mustard oil
1/2 tsp.roasted cumin powder
1/2 tsp.roasted coriander powder
1/2 tsp.garam masala powder
1 tsp.kasuri methi, crushed
3 tbsp.oil
1onion, sliced
3green chilies
handfulcoriander leaves, chopped
ginger julienne to garnish
To grind -
1 cupcoriander leaves, chopped
1/2 cupmint leaves, chopped
2 tbsp.yoghurt
1 " ginger
3garlic cloves
2-3green chilies
1 tsp.lime juice
salt to taste

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Steps

1

For the green paste, grind all the above-mentioned ingredients into a smooth paste.
2

Add this paste to the chicken along with roasted coriander powder, roasted cumin powder, garam masala powder, 1 tbsp. mustard oil and kasuri methi.
3

Mix well. Marinate the chicken with this green paste for 2-3 hours.
4

Heat 3 tbsp. oil in a pan & sauté the onion till light brown.
5

Add the marinated chicken & sauté till the oil separates.
6

Add 1 cup water, green chilies & coriander leaves.
7

Mix well & simmer, covered, on a low flame for 10-15 minutes or till the chicken is tender.
8

Garnish with ginger julienne & serve with steamed rice, jeera rice, plain biryani, naan, tandoori roti, paratha or chapatti.