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Hariyali Chicken Curry Recipe
The taste of this chicken is light, aromatic and creamy with all the goodness of herbal greens.
Course
Dinner Recipes
Cuisine
Indian, Pakistani
Keyword
hariyali chicken curry
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
serving
Calories
514
kcal
Author
Mariam Sodawater
Ingredients
⅓
cup
vegetable oil
500
grams
skinless chicken
pieces (bone in or boneless)
INGREDIENTS FOR PASTE 1
5-6
nos
green chillies
or 1 tablespoon Green chilli paste
1
inch
ginger
or ½ tablespoon ginger paste
3
cloves
garlic
or ½ tablespoon garlic paste
1
medium
onion
½
tablespoon
cumin
(zeera)
1⁄4
cup
milk
for blending
INGREDIENTS FOR PASTE 2
1
cup
fresh coriander / cilantro
, tightly packed
½
cup
mint leaves
, tightly packed
6
walnuts or ¼ cup Walnut halves
1⁄4
cup
milk for blending
¼
cup
coconut milk powder
or 3 tablespoon coconut cream
1
cup
yogurt
whipped
4
tablespoon
cream
optional
Salt to taste
INGREDIENTS FOR GARNISH
¼
teaspoon
Garam Masala Powder
(garam masala)
¼
teaspoon
black pepper
Roti or rice for serving.
Instructions
Prepping
Paste 1
In a food processor add green chili , ginger, garlic, onions and milk . Blend into a fine paste. Set aside.
Paste 2
Next blend coriander, mint, walnuts and milk into a paste. Add yogurt, coconut milk and cream to the paste. Mix well.
Cooking chicken
In a pot fry chicken in oil for few minutes until the pink color of chicken vanishes.
Add paste 1 to the chicken. Cover and cook for 10-15 minutes or until chicken is tender.
Add paste 2 to chicken. Cook for another five minutes or until desired consistency is reached.
Garnish with garam masala and black pepper. Serve with roti or rice.
Notes
Walnuts can be substituted with cashew or almonds.
Nutrition
Calories:
514
kcal