Hariyali Chicken | Chicken in Mint Coriander Yoghurt Sauce
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.
Servings: 3 people
Calories: 692kcal
Ingredients
For Marinating
- 800 grams skinless whole chicken cut into 10 to 12 pieces
- 1 tablespoon ginger garlic paste
- ½ teaspoon turmeric powder
- 1 teaspoon black pepper powder
- 1 teaspoon cumin powder
- ½ teaspoon caraway seeds shah jeera
- 4 green cardamom
- 1 inch cinnamon stick
- 2 bay leaf
- ¼ cup fried onions crushed
- salt to taste
For Green Paste
- 10 green chillies
- 1 cup fresh mint leaves tightly packed
- 1 cup Fresh coriander leaves
- 10 almonds or cashews (soaked in warm water for 10 minutes)
For the Korma
- 2 tablespoons ghee
- 1 tablespoon sunflower oil
- 1 large onion sliced
- 1½ cups yoghurt whisked
- Salt to taste
- ¼ cup fried onions crushed
- ¼ teaspoon garam masala use my recipe
- 1 teaspoon kasuri methi
- water as required
For garnish
- 1 tablespoon heavy cream optional
- 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
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.¼ cup fried onions, ¼ teaspoon garam masala, 1 teaspoon kasuri methi
- Simmer open for 5 to 8 minutes and switch off.
Garnish and serve
- Garnish with more fried onions and a drizzle of cream if using. Serve warm with any Indian flatbreads or rice.1 tablespoon heavy cream, Fried onions
Notes
Make sure to soak the cashews or almonds (if using) in hot water for at least 20 minutes. If using almonds, don't forget to peel them before using.
Nutrition
Calories: 692kcal | Carbohydrates: 14g | Protein: 59g | Fat: 45g
