Hariyali chicken

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The bright green colour of the Hariyali chicken dish is quite striking. Made with fresh herbs, aromatics and spices, the Hariyali chicken tastes perfect with chapathi, roti, naan or fried rice. Check out the pretty simple recipe of Hariyali chicken.


For marination:
750 gms chicken
3 tbsp yoghurt
½ tsp turmeric powder
½ tsp pepper powder
1 tsp ginger-garlic paste
Salt as required
For gravy:
2 tbsp oil
¼ tsp cumin
1 onion, 5-7 green chilies, 2 cardamom pods (grind into a paste)
½ tsp ginger-garlic paste
1 tsp coriander powder
¼ tsp turmeric powder
½ tsp garam masala
Coriander leaves, mint leaves and 10 soaked cashews (grind together to make the green paste)
½ cup milk/fresh cream
Salt as required


Marinate the chicken pieces with yoghurt, turmeric powder, pepper powder, ginger-garlic paste and salt
Keep the marinated chicken in the fridge for at least half an hour
You could even keep it overnight as well
Heat oil in a pan and splutter the cumin seeds
Sauté the onion-green chilli paste
Add the ginger-garlic paste after 2 minutes
Sauté for at least 10-12 minutes until the oil begins to separate
Into it add coriander powder, garam masala and turmeric powder
Sauté until the raw smell of the powders is gone
Now add the marinated chicken
Mix well
Cook for 20-25 minutes with the lid on
Add the green paste after the chicken pieces have cooked well
Cook on low flame for 5 minutes with the lid on
Add the milk or fresh cream
Cook the gravy for a minute on low flame
Do not allow the gravy to boil rapidly
Turn off the flame and serve hot
Note: Adding the green paste as the last step would give the curry its signature green colour. 
You could sauté the green paste along with the onion paste; however, the gravy would be darker in colour. 

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