Hariyali Chicken/ Green Chicken Curry

When it comes to hot and spicy curries, or masala, Punjabi cuisine is the king of it. The incorporation of countless and exotic spices offers an enriched aroma and distinct flavor to the dish. Both vegetarian and non-vegetarian dishes have a unique taste; as a result, the dishes originated in Punjabi cuisine are enjoyed all over the world. One such irresistible recipe from Punjabi cuisine is Hariyali Chicken also known as Green Chicken.

In Chef Deena Kitchen, the procedure for preparing hariyali chicken is elaborated using the simplest method. Hariyali Chicken recipe is one of the most popular Chicken recipes enjoyed in Punjabi cuisine. Mint leaves, coriander leaves, ginger, garlic, and green chilies are mashed together to make a thin paste. The chicken is marinated with the ground paste and a few other seasonings. The dish is prepared using a unique masala. This Hariyali chicken tastes delicious and will make your meal memorable.

Serving
- 4 servings
Cooking Time
- 35 mins
Difficulty
- Intermediate

Ingredients:

1/2 Kg
Chicken
2 Handful
Coriander Leaves
1 Handful
Mint Leaves
6 to 7 No's
Green Chilli
5 No's
Garlic
25 Grams
Ginger
1 1/2 No
Onion
1 No
Tomato
1 1/2 Tbsp
Ginger Garlic Paste
1/4 Tsp
Cumin Seeds
1/4 Pinch
Turmeric powder
1 1/2 Tsp
Chilli Powder
1 1/4 Tsp
Coriander Powder
100 ml
Curd
For Tempering
Whole Garam Masala
1/2 Tsp
Cumin Seeds Powder
15 to 20 no's
Cashewnut
To Taste
Salt
For Cooking
Oil
2 Tbsp
Butter

Directions:

1
The initial step involves making the Green Paste by combining 2 handful of Coriander leaves, 1 handful of Mint leaves, Green Chillies, Ginger, and Garlic to a mixing bowl.
2
Transfer the added ingredients to a mixer jar, pour in the required amount of water, and blend it to a fine paste.
3
For marination, add Chicken to a mixing bowl, followed by Ginger Garlic Paste, Salt, Curd and a pinch of Turmeric Powder.
4
Add Chilli Powder, Coriander powder, and ground paste to the chicken and mix thoroughly. Marinate the chicken with the added ingredients and ground paste, and leave it undisturbed for an hour.
5
Heat oil in a pan, then add Cumin seeds and allow to splutter and then add Whole Garam masala.
6
Add finely chopped Garlic, Onions to the tempering and sauté. When the onions are sauteed up to 20%, add the Ginger-Garlic paste and Tomatoes.
7
When the tomatoes are slightly sauteed, add the remaining Turmeric powder, Chili powder, and Coriander powder to the tempering. Pour a small amount of water and cook the masala.
8
When the masala is almost done cooking, stir in the Cashew nut paste and cook the masala for 2 more minutes., combine the marinated Chicken to the mixture and mix thoroughly.
9
Cook the curry with the mixture covered by a lid.
10
Finally, sprinkle some Cumin seeds powder over the curry and top with a spoonful of Butter to improve the taste and texture.
11
Mix all the contents well and serve it as an accompaniment for Roti, chapathi and other dishes.