Aug 5, 2012

Chicken Hariyali or Green Chicken Curry

Chicken Hariyali or Green Chicken Curry

A tasty and less spicy chicken curry, goes well with Pulao / Rice / Rotis !!!

Serves: 3 - 4


For the masala (paste):

1 onion, roughly chopped

12 cloves garlic, chopped

1 – inch piece ginger

Make a fine paste of above ingredients in a small mixer bowl. Do not add water when making paste. Keep aside.

Other ingredients

For the chicken:

600 g chicken pieces, cut into medium size

½ teaspoon turmeric powder

½ teaspoon salt

Wash and clean chicken pieces. Drain out water thoroughly. In a bowl, marinate chicken pieces evenly with turmeric powder and salt. Cover and keep aside for half an hour.

1 tablespoon oil

3 cloves

1 bay leaf

1 cinnamon stick (1 – inch size)

1 medium slice onion, finely sliced or 10 shallots (chuvannuli / small onion / sambar onion), finely sliced

Masala paste

¼ cup / 50 g finely chopped coriander leaves (or a mix of coriander and mint leaves)

4 green chillies, slit lengthwise

Marinated chicken pieces

1/2 teaspoon salt (or to taste)

¾ cup water (Please measure in Indian standard measuring cup of 200 ml / 8 oz capacity)


Heat oil in a non stick pan / kadai. Add cloves, bay leaf and cinnamon. Fry on a low heat until fragrant.

Add sliced onion / shallots and fry till golden color and crisp.

Add masala paste and stir on a low heat for 3 – 4 minutes until the raw smell disappears.

Add finely chopped coriander leaves, slit green chilli, marinated chicken pieces, salt to taste and ¾ cup water. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 30 – 35 minutes or until done / well cooked and gravy slightly thickens. Serve with Pulao / Rice / RotisPlease remove green chillies when serving.

1 comment:

Asiya @ Chocolate and Chillies said...

I love this chicken & yours looks perfect! Great job!