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Chicken Hariyali

Highlights

Serves 4-6
Prep Time 20 min
Saute Time 10 min
Cooking Time 10 min
Finishing 5 min
Total Time 45 min

Ingredients

  • Marinating chicken
    • 2 lb chicken, cubed
    • 1 tablespoons ginger-garlic paste
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon black pepper powder
    • 1/2 teaspoon caraway seeds (shah jeera)
    • 4 green cardamom
    • 1 inch cinnamon stick
    • 2 bay leaves
    • 1/4 cup fried onions
    • 1 teaspoon salt
  • 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, and peeled
  • Korma
    • 2 tablespoons ghee
    • 1 tablespoon sunflower oil
    • 1 large onion
    • 1.5 cups yogurt, whisked
    • 1/4 cup fried onions, crushed
    • 1/4 teaspoon garam masala
    • 1 teaspoon kasoori methi
    • water as needed
  • Garnish
    • 1 tablespoon heavy cream (optional)
    • fried onions

Process

  • Marinate chicken - whisk to combine all ingredients, add chicken, and marinate for at least 30 minutes
  • Green paste - blend all ingredients to a smooth paste. Add water only when needed. The paste should be thick
  • Korma
    • Heat ghee and oil in a pot on medium flame
    • Saute onions until golden grown, with a dash of salt
    • Add marinated chicken and green paste. Cook covered on medium to high flame until all chicken pieces turn white
    • Open and stir in teh whisked yogurt and bring this to boil on medium flame
    • Reduce flame to low, cover and cook for 15-20 minutes
    • Stir in fried onions, garam masala, and kasoori methi
    • Simmer open for 5-8 minutes
  • Garnish with more fried onions and a drizzle of cream

Storage

TBD

Feedback

Made this recipe quite a few times and love it every single time. I used chicken thighs in this recipe. I sometimes saute chicken before adding green paste.

References