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Hariyali Murgh | Hariyali Chicken | Indian Green Chicken Curry
The secrets in the green sauce of fresh coriander leaves, sliced chilli and mint

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Hariyali Murgh | Hariyali Chicken | Indian Green Chicken Curry

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Ingredients

Hariyali Paste
1 cup (packed) Fresh/Chopped Coriander
6 Green Chilli
1 teaspoon Mint Sauce
1/2 teaspoon Salt
1/4 teaspoon Turmeric Powder
50ml Water
1 tablespoon Lemon
Main Dish
2 tablespoons Vegetable Oil
6 Curry Leaves (optional)
1 small diced Brown/White Onion
1 tablespoon Garlic & Ginger Paste
1 tablespoon Tomato Paste
1 teaspoon Coriander Powder
1 teaspoon Cumin Powder
1 teaspoon Kashmiri Chilli Powder
1 teaspoon Black Pepper Powder
1/2 teaspoon Garam Masala Powder
250ml Curry Base
8 Meat, Vegetables, Paneer or Tofu
Decoration
sliced Finger Chilli - Red 1
sprinkle Fresh/Chopped Coriander

A fantastic hot chicken dish, cooked with onions and a "green sauce" made of fresh coriander leaves, sliced chilli and mint. 

Features:
  • Heat 3/5
Cuisine:

Ingredients

  • Hariyali Paste

  • Main Dish

  • Decoration

Directions

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A fantastic hot chicken dish, cooked with onions and a “green sauce” made of fresh coriander leaves, sliced chilli and mint.

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Steps

1
Done

Start by making the green Hariyali paste. Add the fresh coriander, chillies, mint sauce, salt, turmeric, water and lemon juice to a blender and blend until you get a nice smooth paste

2
Done

add the oil to a pan on medium low with the curry leaves, once the curry leaves start to sizzle add in the onions and cook gently until becoming golden

3
Done

add in the garlic and ginger paste and allow to fry out for 30 seconds

4
Done

add in the tomato paste, watered down with around 3 tablespoons of water to allow it to blend easier and fry for 30-60 seconds to remove the bitterness

5
Done

time for the spices so add in the coriander, cumin, Kashmiri, black pepper and garam masala powders and allow to fry gently for 2-3 minutes until the oil starts to separate

6
Done

add in 1/2 of the base, mix well and allow to reduce by half before adding the remaining, allow to reduce by half again

7
Done

add in your choice of protein along with the green Hariyali paste and combine well

8
Done

continue to reduce until the meat is cooked and the sauce is the consistency you require. I prefer to cook this to a thick sauce

9
Done

serve sprinkled with a little fresh coriander and some sliced red chillies

thecurrykid

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