Hariyali Chicken Curry Recipe
The taste of this chicken is light, aromatic and creamy with all the goodness of herbal greens.
Servings 4 serving
Calories 514kcal
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: 514kcal