Fast or Fancy

Hariyali Chicken (Green Masala)

Prep: 10m/

Cook: 20m/

Servings: 4

Hariyali Chicken

—Ingredients—

Fast

  • 1 1/4 lbs. boneless, skinless chicken thighs, cut into bite sized pieces
  • 2 tsp grated garlic
  • 100 g fresh cilantro leaves and stalks
  • 15 g fresh mint leaves
  • 125g full fat yogurt
  • 6-8 green chillies
  • 4 tablespoon lemon juice
  • 1 tsp salt

Fancy

Chicken
  • 3 green cardamoms, cracked
  • 1/2 inch length cinnamon stick
  • 1/2 tsp cumin seeds
  • 180 gm onions, chopped fine (1 med. onion)
  • 2 tsp grated garlic (~6 cloves)
  • 1 tsp grated ginger
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilli powder
  • 2 tsp ground coriander
  • 1 tsp salt
  • 600 gm/1.3 lb boneless skinless chicken thighs
  • 1/2 tsp garam masala powder
  • 1/2 tsp sugar
  • Black pepper to taste (optional)
  • 2 to 3 tbsp cream or coconut milk (optional)
masala
  • 28 gm/ 1 oz coriander leaves
  • 8 gm/ 0.2 oz mint leaves (usually equal proportion of mint and coriander leaves are used)
  • green chillies as per your preference. I use a combination of chillies with no heat along with hot chillies for that nice color. You can also use green bell peppers but do not use too much
  • 6 to 7 cashew nuts, soaked in water 30m (optional)
  • 1/4 tsp freshly ground black pepper
  • 1/3 c plain yogurt, room temperature

—Method—

Fast Method
  1. Place all ingredients (except chicken) in a blender, and add 1/2c water. Blend until smooth.
  2. In a pot, cook the chicken over a medium heat until no longer pink, about 5m.
  3. Add the blended mixture to the pot. Simmer, stirring regularly, until the mixture thickens to desired consistency. (About 10-15m depending on preference.)
Fancy Method
  1. Make the herb paste: Add the herbs, chilies, cashew nuts and yogurt in blender and blend to a smooth paste. Set aside.
  2. Heat about 3 tbsp oil or ghee on medium heat. Add green cardamoms, cinnamon stick and cumin seeds. Cook for 1m.
  3. Add chopped onions and cook until starting to soften, 2-3m.
  4. Add grated ginger and garlic and stir for 1m.
  5. Add turmeric, chilli powder, coriander and salt. Toast for 1m.
  6. Add the chicken. As the chicken is heated, water will be released. Cook for about 10m, or when about 2/3 of the water has cooked off. The chicken should be not-quite-done.
  7. Turn to low. Add the paste to the chicken and cook covered for 8 minutes
  8. Add garam masala pwdr, black pepper, and half and half or cream if using. Cook covered for 2 more minutes.

—Notes—

  • Take out yogurt from fridge about 30 mins before starting with this recipe. If yogurt is too cold there are chances the milk solids may split.
  • Anything less than full fat yogurt increases chance of curdling
  • As with many Indian recipes, this is flexible; add up to twice as much yogurt for more tang, replace the yogurt or some of the water with coconut milk, or change the simmer time to make a thicker or thinner gravy.

—Serving Ideas—

  • Serve with naan, rice, or potato chips.

Ideas to try for Fast: 1tbsp less lemon juice, add ghee at end, a pinch of cumin, coconut milk vs. yogurt

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