Hariyali Chicken is a popular finger licking recipe of Northern India. This recipe is prepared with chicken marinated with mint leaves, coriander leaves and curd mixture along with some flavored spices
|State or Region||North India|
|Main Ingredients||Chicken, Coriander leaves|
Spinach leaves, Mint leaves
Medium sized pieces Chicken- 1 kg (with or without bone)
Salt to taste
Finely chopped garlic- 4-5 cloves
1/2 onion finely chopped
Kasuri methi (Fenugreek Leaves)- 1 teaspoon
Deseeded and finely chopped tomato- 1 medium sized
Yogurt- 1/2 cup thick yogurt whisked till smooth & creamy
Fresh cream- 2-3 teaspoons
For the Masala
1 cup coriander leaves
Ginger- 1/2 inch
Fresh mint leaves- 1/4 cup only
Green chillies- 4 pcs
Cashew nuts- 6-8
Garam masala powder- 1/2 teaspoon
Fried crumbled onions- 1/2 cup
Roughly chopped 1/2 medium sized onion
1 cup spinach leaves
Grind all the ingredients of ‘For the masala‘ to a fine paste, using a little water as required. Blanch spinach leaves in a bowl by pouring boiling hot water over it and covering it for 2-3 minutes. Now drain the water, wash it with cold water and keep the leaves to a bowl of ice cold water. After 5 minutes grind it to a paste and keep aside for future use.
Shallow fry the chicken marinated with salt and shallow till almost done. Keep it aside
Now take a pan and add ghee. When ghee is hot, add the finely chopped garlic and fry it for 6-7 seconds, then add the onions and fry till it till the color becomes golden brown.
Add kasuri methi and chopped tomatoes and fry for a minute
Now add ground masala, sim the oven and fry very well till the oil begins to separate
Add whisked yogurt and continue to fry till the oil begins to separate.
Add the spinach paste and cook for a minute or two and then add the fried chicken pieces only. Add little water to it and cook on a low heat. Adjust the thickness of the gravy according to your choice by adding water. Add salt according to taste and add the fresh cream before turning off the oven.
Serve Hariyali Chicken hot with Ghee rice, Jeera rice or Roti