Chicken Haryali
Chicken haryali recipe – Hariyali chicken recipe is a delicious recipe for food addicts who love a combination of chicken, vegetables and pure ghee. The recipe is made from freshly grounded green masala that consists of spinach, coriander leaves, mint, and green chilies which help in giving the curry a lip-smacking, but fresh taste and vibrant color. By experimenting with the taste a little, you can turn the masala mix which is used to make kebabs to make a savory recipe that can be the highlight of the dining table. Chicken Hariyali is cooked in the authentic style of the Indian culinary process by combining all the green vegetables such as spinach, green chilies, cilantro, and mint leaves. A fine paste of these tangy and fresh flavors will make sure to give your chicken a new twist. The famous Punjabi recipe is usually served with hot Tandoori Roti or Butter Naan.
Moreover, you can also enhance the taste by garnishing crispy fried onions. This will not only make it taste more delicious but equally spectacular.
| Recommended By Chef |
| 00.10 To Prep |
| To Cook |
| As Desired Servings |
| Tips About Recipe |
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Oil..................................... 1 cup
Chicken............................ 1 & 1/2 kg
Ginger Paste.................... 1 teaspoon
Garlic Paste...................... 1 teaspoon
Chapli Kabab Masala........ 2 tablespoons
Green Masala Paste......... As per needed
Ginger (julienne)............... For Garnishing
Cottage Cheese (cubes)... 1/2 cup
Iodized Salt....................... to taste
For Green Masala Preparation:
Spinach............................. 500 gm
Green Chili........................ 10-12 pods
Fresh Coriander................ 1 cup
Yogurt................................ 1 cup
How to make Chicken Haryali
METHOD:
For Green Masala Preparation:
- Wash and blanch the spinach. Strain well to get rid of any moisture. In an electric blender, combine the spinach with the yogurt, green chilies and coriander, to make a smooth paste.
For Cooking:
- Heat the oil in a saucepan and sear the chicken on high heat till it is light brown in color.
- Turn the heat low and add Ginger Paste, Garlic Paste, and Chapli Kabab Masala. Cook for a few minutes.
- Add the green masala paste. Cover with a lid and cook for around 15 minutes or until the chicken is tender and the gravy starts to thicken. To this add cottage cheese, Iodized Salt (if required) and do bhunai for a few minutes.
- Turn the heat low and simmer for another 2 minutes till the roghan (oil) comes on top.
- Garnish with fine julienne cut fresh ginger and enjoy!
Posted By:
Kinza Afzal, islamabad