If inexperienced chutney is a star ingredient in your kitchen, you’re going to like this recipe. It’s juicy, flavorful, and cooks up rapidly, making it excellent for each weeknight dinners and weekend grilling.
When the climate begins to get chilly, that is the sort of rooster you truly really feel like consuming. Reminding us of our favourite avenue meals stalls, it’s heat, contemporary, and in contrast to them, not loaded with these heavy masalas.
The coriander and mint give it such a clear flavour, and the entire thing cooks rapidly, which is all the time a plus. And the color? It simply makes the plate look pleased. If you’ve tried easy recipes like our Chicken Curry, this has that very same consolation however with a lighter, greener twist.
Jump to part: Hariyali rooster
Ingredients for Hariyali Chicken
- Chicken: Bone-in or boneless, each work nicely. The curd marinade helps maintain it tender and juicy.
- Curd (Yogurt): Adds creaminess and gently tenderises the rooster whereas giving the gravy a balanced tang.
- Basic Seasoning: Turmeric and salt type the straightforward base flavour for the marinade.
- Green Herbs: Coriander, mint, and some palak (spinach) leaves come collectively right into a vivid inexperienced splash of color and contemporary, herby flavour.
- Green Chillies: Brings concerning the warmth so you possibly can alter relying on how spicy you prefer it.
- Cashews: Blended in to provide the gravy a naturally wealthy, creamy texture with out utilizing cream.
- Ice Cubes: Helps the inexperienced paste keep vibrant by retaining the herbs cool whereas grinding.
- Whole Spices: Green cardamom, cloves, and cinnamon add heat and aroma proper at first of cooking.
- Aromatics: Finely chopped onions plus ginger–garlic paste construct the savoury base of the gravy.
- Seasonings: Water, salt, crushed pepper, garam masala, and kasuri methi spherical out the flavours and stability the dish superbly.
Richa’s Top Tips
- Keep the greens vivid: Grind the coriander, mint, and palak with ice cubes. This little trick retains the color contemporary and inexperienced as a substitute of dulling whereas cooking.
- Don’t skip the marinade: Even 20–Half-hour makes an enormous distinction. The curd softens the rooster and helps the flavours cling higher.
- Roast the rooster briefly: When you add the marinated rooster to the pan, roast it on excessive warmth for a minute or two. This helps seal in juices and provides the gravy a deeper flavour.
- Adjust water properly: Add water little by little so the gravy seems to be thick, not watery
Frequently Asked Questions
Yes, you possibly can! Thaw it utterly, squeeze out the surplus water, and mix it right into a puree. Fresh spinach offers you a brighter color and flavour, however frozen works in a pinch and saves you the blanching step.
Spinach turns darkish when it’s overcooked or not cooled rapidly sufficient after blanching. The ice tub is vital, it stops the cooking course of instantly and locks in that vibrant inexperienced color. Skip it, and also you’ll find yourself with a boring, olive-toned curry.
Absolutely! Methi (fenugreek leaves) provides you with a barely bitter, earthy flavour that’s scrumptious with chole. Kale works too, although it’s a bit more durable, so blanch it slightly longer. Amaranth leaves or mustard greens are additionally nice choices if you wish to swap issues up.
Cook the spinach puree for 3-4 minutes after including it so it absorbs all of the masala and thickens up. If it’s nonetheless too skinny, let it simmer uncovered for a bit longer. The curry ought to have a thick, coating consistency, not a soupy one.
Storage Tips
- Fridge: Hariyali Chicken stays nicely in an hermetic container for as much as 2 days. Reheat it on low warmth with a splash of water or milk so the gravy stays mushy and creamy.
- Freezer: You can freeze it for as much as a month. Thaw in a single day within the fridge and heat gently on the range. The color could darken barely however the flavour stays nice.
- Storing the inexperienced paste: If you wish to prep forward, make the inexperienced paste and freeze it in small parts. It stays contemporary for 2–3 weeks and makes cooking a lot faster.
- Avoid boiling after reheating: Overheating can boring the inexperienced color and make the rooster powerful. Keep the warmth low and gradual.
Serving Ideas
Hariyali Chicken pairs superbly with easy sides that permit the herby flavour shine. Here are some recipes from the weblog you possibly can serve it with:
Perfect with Indian Breads
- Garlic Naan: mushy, buttery, and nice for scooping up that inexperienced gravy.
- Lachha Paratha: flaky layers that style superb with creamy rooster curries.
Great with Rice
- Jeera Rice: mild and fragrant, excellent for balancing the herbs and spices.
- Vegetable Pulao: provides a bit extra color and texture to your meal.
For a Bigger Spread
- Dal Tadka: for a comfy, comforting combo.
- Indian Raita: a easy, homely aspect dish that pairs superbly with contemporary herb-based curries.
- Kachumber Salad: contemporary, crunchy, and helps brighten the meal.
Customisation Ideas
- Swap the protein: Use paneer, mushrooms, tofu, prawns, and even soya chunks for a vegetarian or lighter model, the inexperienced marinade tastes superb on all of them.
- Turn it right into a grill recipe: Use the identical marinade and grill the rooster (or paneer) on a grill pan or tandoor for a smoky, tikka-style twist.
- Make it creamy: Add 1–2 tablespoons of cashew cream or coconut milk towards the top for a richer, restaurant-style gravy with out altering the flavour an excessive amount of.
- Dry model possibility: Cook off the water and end with a squeeze of lemon to show this right into a dry, starter-style Hariyali Chicken which is nice for wraps or platters.
Now it’s over to you. Go forward & do that at your private home, don’t overlook to tag me on Instagram @my_foodstory whenever you do. I’d like to see your Hariyali Chicken and the way you make it your personal!
Watch Hariyali Chicken Recipe Video
Prevent your display from going darkish
Chicken marination:
-
Add all components listed for Marination to a bowl, give toss and put aside to marinate for 20-Half-hour.
500 grams bone-in or boneless rooster, 3 tablespoons curds, ¼ teaspoon turmeric powder, ½ teaspoon salt
Green paste:
-
Add all of the components for the inexperienced paste to a mixer grinder and grind to a easy paste.
1 cup coriander leaves, ½ cup mint leaves, 3 palak leaves, 3-4 inexperienced chillies, 1 tablespoon cashews, 4-5 ice cubes
Hariyali gravy:
-
Heat oil in a kadai or pan, add entire spices – cardamoms, cloves, dalchini and saute on low for a number of seconds. Add chopped onions and warmth fry for 2-3 minutes on low until they flip translucent. Add ginger garlic paste and fry on low until they golden brown.
3 tablespoons oil, 3 inexperienced cardamoms, 2 cloves, 1 inch dalchini, ½ cup finely chopped onions, 1 tablespoon ginger garlic paste
-
Add marinated rooster and roast on excessive for 1-2 minutes until the rooster will get coated with the aromatics.
-
Add floor inexperienced paste and saute for 1-2 minutes. Add water, salt, pepper and prepare dinner on low for 20-25 minutes until the rooster is cooked nicely. Add garam masala powder, kasuri methi, prepare dinner for five minutes and serve.
½ cup water, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garam masala powder, ¼ teaspoon roasted & crushed kasuri methi
Calories: 334kcal, Carbohydrates: 8g, Protein: 16g, Fat: 27g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 78mg, Sodium: 834mg, Potassium: 272mg, Fiber: 3g, Sugar: 2g, Vitamin A: 647IU, Vitamin C: 9mg, Calcium: 121mg, Iron: 1mg
This article was researched and written by Harita Odedra.
