Chicken in Mint Coriander Yoghurt Sauce | Hariyali Murgh Korma
Chicken cooked in green yoghurt sauce of mint coriander green chillies, finished off with of kasoori methi and garam masala. Served with rice or roti.
Prep Time30 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr20 minutesmins
Course: Main Course
Cuisine: Indian, North Indian, Pakistani
Servings: 3people
Author: Famidha Ashraf
INGREDIENTS
For Marinating
800gramsskinless whole chickencut into 10 to 12 pieces
1tablespoonginger garlic paste
½teaspoonturmeric powder
1teaspoonblack pepper powder
1teaspooncumin powder
½teaspooncaraway seedsshah jeera
4green cardamom
1inchcinnamon stick
2bay leaf
¼cupfried onionscrushed
salt to taste
For Green Paste
10green chillies
1cupfresh mint leavestightly packed
1cupFresh coriander leaves
10almonds or cashewssoaked in warm water for 10 minutes
For the Korma
2tablespoonsghee
1tablespoonsunflower oil
1large onionsliced
1½cupsyoghurtwhisked
Salt to taste
¼cupfried onionscrushed
¼teaspoongaram masalause my recipe
1teaspoonkasuri methi
water as required
For garnish
1tablespoonheavy creamoptional
Fried onions
INSTRUCTIONS
Marinate the chicken
Add all the marinade ingredients to a large bowl and whisk to combine.
1 tablespoon ginger garlic paste, ½ teaspoon turmeric powder, 1 teaspoon black pepper powder, 1 teaspoon cumin powder, ½ teaspoon caraway seeds, 4 green cardamom, 1 inch cinnamon stick, 2 bay leaf, ¼ cup fried onions, salt to taste
Add the chicken pieces and mix to coat each piece thoroughly. Keep aside for 30 minutes or refrigerate overnight.
800 grams skinless whole chicken
Make the green paste
Add all the green paste ingredients into a mixie and grind to a smooth paste with some water.
10 green chillies, 1 cup fresh mint leaves, 1 cup Fresh coriander leaves, 10 almonds or cashews
Prepare the korma
Heat ghee and oil in a curry pot on medium flame.
2 tablespoons ghee, 1 tablespoon sunflower oil
Saute the onions until golden brown with a dash of salt.
1 large onion
Add the marinated chicken and the green paste along with a few tablespoons of water (preferably from cleaning the mixie jar).
water as required
Cook covered on medium to high flame until all chicken pieces turn white.
Open and stir in the whisked yoghurt and bring this to boil on a medium flame.
1½ cups yoghurt
Reduce the flame to low, and cover and cook for 15 to 20 minutes or until the chicken is completely cooked.
Open, taste test and adjust the salt and spices as per taste.
Salt to taste
Stir in the fried onions, garam masala, and kasoori methi.