Hariyali chicken gravy

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  Course: Dinner / Sidedish 

  Cuisine: Indian

  Author: Nivetha Jagadeesh 

 Introduction:

Hariyali Chicken Gravy is a delicious and flavourful Indian chicken dish made with fresh green herbs like mint, coriander leaves, green chillies and aromatic spices. The word “Hariyali” means green, which gives this gravy its beautiful natural green colour. It is rich, creamy, mildly spicy and perfect to enjoy with rice, chapati, dosa or naan

Chicken is high in protein and helps build and repair muscles.Coriander and mint provide vitamins and antioxidants.Green herbs contain beneficial plant compounds and supports immunity. Ginger, garlic and mint may help support digestion.

Hariyali chicken 


 Ingredients:

For marinating the chicken:

  • Chicken – ½ kg
  • Curd – 2 tbsp
  • Ginger garlic paste – 1 tbsp
  • Turmeric powder – ¼ tsp
  • Chilli powder – ½ tsp
  • Salt – as needed
  • Lemon juice – 1 tsp

For green masala:

  • Coriander leaves – 1 cup
  • Mint leaves – ½ cup
  • Green chillies – 3–4
  • Ginger – 1-inch piece
  • Garlic – 5 cloves
  • Cashew nuts – 8–10
  • Water – little

For gravy:

  • Oil – 3 tbsp
  • Ghee – 1 tbsp
  • Onion – 2 (finely chopped)
  • Tomato – 1 (chopped)
  • Cinnamon – 1 small piece
  • Cloves – 3
  • Cardamom – 2
  • Cumin seeds – ½ tsp
  • Garam masala – ½ tsp
  • Coriander powder – 1 tsp
  • Fresh cream – 2 tbsp (optional)
  • Salt – as needed

Steps:
    
  • For marination add chicken in a bowl. 
  • Then add curd, ginger garlic paste, turmeric, chilli powder, salt and lemon juice. 
  • Mix well and rest for 30 minutes.
  • For green masala In a Mixie grinder add coriander leaves, mint leaves, green chillies, ginger, garlic and cashews into a smooth paste using a little water. Keep it aside.
  • Now for base heat oil and ghee in a kadai then add cinnamon, cloves, cardamom and cumin seeds.
  • Now add chopped onions and saute until it gets golden brown.
  • Add chopped tomato and cook until soft. 
  • Further more add the prepared green paste and cook on low flame for 4–5 minutes.
  • Add marinated chicken, coriander powder and garam masala and mix well and cook for 5 minutes.
  • Add water according to your desired gravy consistency. 
  • Cover and cook until chicken is completely cooked and tender, around 20–25 minutes. Add fresh cream if desired. Garnish with coriander leaves.

My Tips:
  • It goes well with chappathi,poori , naan.
  • Instead of curd add thick coconut milk.
  • You can also add pottukadalai powder to get thick consistency.

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