Step by step recipe of Hariyali Chicken Curry with photos. I make this chicken with coriander, mint, and walnuts on one of those busy days (sometimes, busy is the synonym of lazy), when I'm looking forward to a no chopping and no bhunofying recipe so this is a quick and easy chicken curry. The taste is light, aromatic, and creamy with all the goodness of herbal greens. Kids and hubby both love it. You can also check this hariyali curry recipe.
WHAT IS HARIYALI CHICKEN?
Hariyali Chicken is a North Indian, Punjabi Chicken made with cilantro and mint sauce. You can make Hariyali Chicken Tikka, Hariyali Chicken biryani, or similar foods with the chicken marinated in hariyali sauce. Hariyali literally means greenery and its attributes to the green color of this dish. This chicken is very refreshing is tasty and healthy too, enriched with the goodness of greens and nuts and dairy.
TIP TO MAKE HARIYALI CHICKEN CURRY MASALA
- You can use any nuts like cashew, almond in the same measures but walnuts pair very well with these herbs.
- One thing you should be careful about in making any yogurt-based curry is that add yogurt after the chicken is tender, otherwise, curry can turn watery. You also use greek yogurt instead of regular yogurt to avoid this.
- Secondly do not cover the pot after adding yogurt and also cook on low flame. Otherwise, yogurt releases its water and develops and curdled texture.
- You might need to adjust the heat in this recipe. This can be done easily by adding or reducing green chilies or green chili paste.
- To make this chicken even healthy, you can also add spinach in fenugreek leaves. Add these in the small measure since we want cilantro (fresh coriander) to have a more empowering flavor.
- Garnish this curry with a sliced hard-boiled egg if you are a fan of eggs. And who's not?
WHAT TO SERVE WITH HARIYALI CHICKEN CURRY?
You can serve hariyali chicken curry (also called hariyali murgh masala) with plain rice, naan, chapati, roti, or garlic bread along with fresh vegetable salad like cucumber salad.
STEP BY STEP HARIYALI MURGH MASALA RECIPE
Fry the chicken in oil until the color of the chicken changes to golden.
Next, make a paste of green chilies, garlic, ginger, and onions with some milk until smooth.
Add the garlic-onion paste to the chicken. Also, add cumin powder.
Cover and cook on medium heat until chicken is tender. (10-15 minutes)
(While this step can be done before too. But I prefer doing it once the chicken is in the pot to save time.) Blend walnuts, coriander leaves, and mints leave in a food processor until it forms a smooth green paste.
In a bowl mix green paste, yogurt, coconut milk, salt, and cream. This is also called the green chutney.
Green Hariyali chutney is ready to go in chicken.
Add the paste to the chicken cook on high flame for 5 minutes without covering.
When desired consistency is reached and you see little oil separating from sides your hariyali chicken curry is ready. Finish with all spice powder (garam masala) and black pepper.
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