HARIYALI CHICKEN CURRY | CHICKEN HARA MASALA

Hariyali chicken or chicken hariyali is a chicken recipe which is basically green in color. Chicken is one such nonveg recipe which can be made into thousands of varieties and one can never get bored of eating it. Some prefer to use more of pudina leaves, some prefer to use more of coriander leaves, and some prefer to eat spicy so in that case green chillies can be increased.

The basic idea to make hariyali chicken is to use green herbs and spices. This turns your complete dish into green in color or slight green in color depending on how much quantity we use the greens.

The Hariyali chicken curry goes very well with any accompaniment – plain rice or pulao, chapathis, rotis, plain paratha.

 

INGREDIENTS FOR HARIYALI CHICKEN CURRY

·         1 kg chicken, curry cut

·         3 tablespoons ghee

·         4-5 cloves of garlic finely chopped

·         1/2 onion finely chopped

·         1 teaspoon kasuri methi dried fenugreek leaves

·         1 medium sized tomato deseeded and finely chopped

·         1/2 cup thick yogurt whisked till smooth & creamy

·         2-3 teaspoons fresh cream single cream, optional

For Making Paste:

·         1 cup palak spinach leaves

·         1 cup coriander leaves

·         1/4 cup fresh mint leaves

·         4 green chillies medium spicy

·         10 peppercorns

·         1/2 teaspoon garam masala powder

·         6 fat cloves of garlic

·         1/2 inch ginger

·         6-8 whole cashew nuts

·         1/2 cup fried onions crumbled

·         1/2 medium sized onion roughly chopped

·         salt to taste

 

Check out other delicious curry recipes you might enjoy –

1. DHABA STYLE HANDI PANEER | हांडी पनीर
2. BOMBAY VEGGIE CHEESE SANDWICH
3. PANEER CHANGEZI | पनीर चंगेजी
4. KUNDRU FRY | IVY GORD FRY

INSTRUCTIONS TO MAKE HARIYALI CHICKEN

1.       Wash and drain the chicken.

2.       Grind all the ingredients mentioned under 'For Making Paste' to a fine paste, using a little water as required.

3.       Blanching the Palak is optional, you can directly make the paste as I have done.

4.       To blanch the palak, place it in a bowl and pour boiling hot water over it, enough to cover all the leaves. Cover and keep aside for 2-3 minutes, then drain the water, refresh under cold water and transfer the leaves to a bowl of ice-cold water for 5 minutes.

5.       Then grind it to a paste and keep aside.

6.       Heat ghee in a hard-bottom pan/kadai.

7.       Add the finely chopped garlic and fry it for 4-5 seconds, then add the onions and fry till golden brown.

8.       Now add the chicken with salt fry it till almost 80 percent cooked.

9.       Now add chopped tomatoes and fry for a minute.

10.   Then add the palak paste that we have made and fry on a low heat very well till the oil begins to separate.

11.   Add the whisked yogurt and continue to fry till the oil begins to separate.

12.   Adjust the thickness of the gravy and cooking till it gets nicely incorporated into the gravy.

13.   Adjust the salt and add the fresh cream (optional just before turning off the heat)

 

Serve the Hariyali Chicken hot with chapatis, rotis or rice.

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