This is an incredible Hariyali Chicken Curry (Green Chicken Curry) perfect for special occasions. This great party recipe has very simple ingredients easily available in your kitchen. You can keep the gravy thin or thicken it accordingly. Serve with steamed rice, jeera rice, plain biryani, naan, tandoori roti, lachcha paratha or chapatti for a sumptuous meal. Give it a try by following the step by step pictorial recipe to prepare this mouth-watering delicacy.
The main flavor in the gravy comes from the use of fresh coriander and mint leaves that gives this yummy chicken gravy the perfect green color. In fact, in this recipe, I have made use of some leftover green chutney and it turned out just amazing. So it has a balance of sweetness, tanginess and spiciness coming from the use of onion, yoghurt, lime juice and green chilies.
Ingredients -
- 500 gms. chicken on bones, curry cut, washed well & drained
- 1 tbsp. mustard oil
- 1/2 tsp. roasted cumin powder
- 1/2 tsp. roasted coriander powder
- 1/2 tsp. garam masala powder
- 1 tsp. kasuri methi, crushed
- 3 tbsp. oil
- 1 onion, sliced
- 3 green chilies
- handful of coriander leaves, chopped
- ginger julienne to garnish
To grind -
- 1 cup coriander leaves, chopped
- 1/2 cup mint leaves, chopped
- 2 tbsp. yoghurt
- 1" ginger
- 3 garlic cloves
- 2-3 green chilies
- 1 tsp. lime juice
- salt to taste
For the green paste, grind all the above mentioned ingredients into a smooth paste.
Add this paste to the chicken along with roasted coriander powder, roasted cumin powder, garam masala powder, 1 tbsp. mustard oil and kasuri methi. Mix well.
Marinate the chicken with this green paste for 2-3 hours.
Heat 3 tbsp. oil in a pan and sauté the onion till light brown.
Now add the marinated chicken and sauté till the oil separates.
Add 1 cup water, green chilies and coriander leaves. Mix well and simmer, covered, on a low flame for 10-15 minutes or till the chicken is tender.
When done, switch off the flame. Garnish with ginger julienne and serve with steamed rice, jeera rice, plain biryani, naan, tandoori roti, paratha or chapatti for a sumptuous meal.
Add the green paste, roasted coriander powder, roasted cumin powder,
garam masala powder, 1 tbsp. mustard oil & kasuri methi to the chicken.
Add the marinated chicken & sauté till the oil separates.
Add 1 cup water, green chilies & coriander leaves.
Mix well & simmer, covered, on a low flame for 10-15 minutes or till
the chicken is tender.
Garnish with ginger julienne & serve with steamed rice, jeera rice,
plain biryani, naan, tandoori roti, paratha or chapatti.
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