North Indian Classic – Hariyali Chicken
- 850 grams Chicken
- 1/2 teaspoon Turmeric
- 1 teaspoon Chilli powder
- 3/4 teaspoons Salt
- 1 tablespoon Oil
- 1 inch piece Ginger
- 10 cloves Garlic
- 3 teaspoons Coriander seeds
- 2 teaspoons Cumin seeds
- 1 teaspoon Whole peppercorns
- 1 inch piece Cinnamon
- 1 teaspoon Fennel
- 6 Cloves
- 2-4 Green chillies
- 1 bunch Coriander leaves
- One small bunch Green stems of Spring Onion
- 2 Brown cardamom
- 1/2 inch piece Cinnamon
- 2 Medium onions ((chopped))
- 1 cup Yogurt ((whisked with 1/2 cup of water))
- Oil ((for cooking))
Wash and pat dry chicken.
Marinate chicken with salt, turmeric, chilli powder and oil. Keep aside for a minimum of 15 minutes
Heat a pan and roast coriander seeds, cumin seeds, pepper, cinnamon, fennel, cloves, chillies, ginger and garlic. Saute for 5 minutes. Add coriander leaves and spring onion. Fry for a few minutes and grind to a fine paste with water.
Add sunflower oil or coconut oil to the pan. Add marinated chicken and toss on high flame for 10 to 15 minutes until chicken is browned. Keep aside.
Now in the same pan, add 2 tbsp of oil and add brown cardamom and cinnamon. Now add chopped onions. Saute on medium to high flame stirring continuously until onions are golden brown.
Now add ground paste and saute until oil leaves the sides of the pan.
Deglaze the pan several times with water or homemade fresh chicken stock.
After cooking the ground paste for 5 to 10 minutes, add fried chicken. Toss until chicken is coated in the ground paste.
Now add whisked yogurt and simmer for 10 minutes. Add little water if needed. Cover and cook until the chicken is tender and has absorbed all the flavours.
Slice the white portion of the spring onions into rings.
Garnish with spring onion rings.
Serve warm.
Hariyali paste - The ground paste can be prepared ahead and stored in the fridge for upto 3 days in an airtight container.
Yogurt - Homemade yogurt is preferred for this recipe. Homemade yogurt gives more flavour to the curry base. While using store bought yogurt, add 1/4 cup more water while whisking.
Gravy - Add additional 1/4 cup of yogurt whisked with 1/2 cup of water to the curry base if you require more gravy.
Storing - This curry can be stored in the refrigerator for upto 3 days. If the chicken is dry, sprinkle little water and heat on low fire in a heavy bottom pan. Garnish with spring onion bulb rings just before serving.
Spice level - If after cooking the chicken in the hariyali paste with the yogurt is not spicy enough, grind one or two green chillies with a tbsp of yogurt and add to the gravy.
Ginger + Garlic - Indian ginger and garlic is used in this recipe for flavour.
Green chillies - Spicy thin long green chillies are used in this recipe