Chicken Hariyali | Green Masala Chicken Gravy | Hariyali Masala Chicken | Hariyali Chicken | Green Herbs Chicken Recipe | Chicken Hariyali Curry | Hara Masala Chicken | Hare Masale ka Chicken | Hare Masale ka Murgh | Chicken Curry | Chicken Gravy
Ingredients for Chicken Hariyali:
– Chicken, curry cut pieces- 500 gms
For 1st Marinade:
– Salt- 1 tsp
– Turmeric Powder- 1/2 tsp
– Lemon Juice- 1 tsp
Green Masala Paste:
– Cashew nuts- 8
– Almonds- 8
– Cumin Seeds- 1 tsp
– Black Peppercorns- 20
– Ginger, chopped- 1” piece
– Garlic- 8 cloves
– Green Chillies- 3
– Coriander Leaves- 1 cup
– Mint Leaves- 1/2 cup
For 2nd Marinade:
– Green Masala paste
– Whisked Curd/Yogurt- 5 tbsp
Whole Spices:
– Green Cardamoms- 4
– Cloves- 4
– Cinnamon- 2
Other Ingredients:
– Onions, sliced & fried golden- 3 medium
– Garam Masala Powder- 1/2 tsp
– Refined Oil- 4 tbsp
Preparation:
– Add the 1st marinade items to the chicken and set aside for 30 mins.
– For the Green Masala paste, peel the ginger & garlic and chop the ginger & the coriander leaves. Cut the green chillies into two and take out the mint leaves.
– To make the Green Masala Paste, add all the items other than coriander and mint leaves in the grinder/blender. Grind to a coarse paste and add the herbs. Grind again to a coarse paste. Now add 4 tbsp water and blend it into a smooth paste.
– For the 2nd marinade, add whisked curd/yogurt and the green masala paste to the marinated chicken. Set aside for 60 mins in room temperature.
– Slice 3 medium sized onions and fry in oil till golden.
– Keep a handful fried onions for use later as garnish and roughly grind the rest to get about 4 tbsp of crushed fried onions.
Process:
– Heat oil in a pan and add the whole spices.
– Give a stir and when it splutters, arrange the marinated chicken pieces without the extra marinade.
– Fry on medium heat for 2 mins on one side. Flip on the other side and continue to fry on the other side for another 2 mins.
– Now mix and fry on medium heat for 1-2 mins till oil separates. Add the rest of the marinade and sear on medium heat for 3 mins. Reduce heat to low and continue to simmer on low heat for 5 mins till oil separates.
– Add the crushed fried onions and Garam masala powder, mix well and cook for a minute.
– Add 200 ml water, give a mix and cover & cook on low heat for 15 mins till chicken is tender and oil separates.
– Garnish with a tablespoon of fried onions.
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