Hariyali Chicken Recipe (Green Chicken Curry)
Madhushree Dutta
Recipe for making delicious Hariyali Chicken at home. Simple ingredients and instructions to cook tasty Green Chicken Curry within a few minutes.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Bengali, Indian
- 500-700 Chicken curry cut
- 2 tbsp Garlic paste
- 2 tbsp Ginger paste
- 2 Onion medium
- ½ cup Sour Curd or Yogurt
- 4 tbsp Fresh Cream
- 1 cup Coriander leaves with the stalk
- ½ cup Mint or Pudina leaves
- 1 cup Spinach leaves
- 4 Green Chilis or according to heat tolerance
- 6-8 Black Peppercorns
- 2-3 Green Cardamom
- 6-8 Cashew nuts optional
- 1 tsp Coriander powder
- ½ tsp Cumin
- 1 tsp Garam Masala
- Salt to taste
- Vegetable oil
- Water
Make the Green paste
Wash the spinach leaves, coriander leaves (along with the stalk), and the mint leaves.
Take a cooking pot and boil 2 cups of water.
After the water is boiled turn off the flame and to this, put the spinach leaves.
Keep it for an exact minute to blanch them.
After 1 minute remove it from the hot water and rinse with cold water.
Next, take a blender and add the blanched spinach, coriander leaves, mint leaves, onion, green Cardamoms, and green chilis.
Blend them into a fine and smooth paste. Keep them aside.
Make the White paste
Take a blender and add the cashew nuts, sour curd, and 3 tbsp fresh cream.
Blend them into a fine and creamy paste. Make sure that there are no lumps.
Keep them aside.
Prepare the gravy
Take a cooking pot or a kadhai and add oil.
Let the oil heat until it smokes a little.
To the oil, add the cumin seeds.
Let them crackle and then add the ginger and garlic paste.
Stir and fry them until golden brown or the raw smell is gone.
Next, add the coriander powder and garam masala.
Add the green paste
Now, add the green paste. Keep the flame on medium.
Stir well and combine everything.
Let them cook for five minutes or until the raw smell is gone.
After this, cover the kadhai for 3-4 minutes and let them cook. Stir occasionally.
When the green masala is cooked, reduce the flame to low.
Add the white paste
Add the white paste and keep on stirring. This will prevent the curd from splitting.
Continue to stir until the curd mix is cooked.
Crush the black peppercorns and add them to the kadhai or cooking pot.
Let them cook for a few minutes.
In the meantime, boil some water.
Add this water to the kadhai.
Combine everything nicely and cover the kadhai.
Let them cook until the chicken is tender and cooked to perfection. Stir occasionally.
Add salt to taste.
Take a taste test and add if anything is needed.
Check the consistency of the gravy.
Transfer it into a bowl if the gravy has reduced to a desired consistency. We need a semi-thick and creamy consistency.
Keyword Chicken Recipes, Non Veg Recipes, Recipes for Dinner, Recipes for Lunch