{"id":1038,"date":"2024-09-08T18:03:19","date_gmt":"2024-09-08T18:03:19","guid":{"rendered":"http:\/\/ramimarcus.com\/fastorfancy\/?p=1038"},"modified":"2026-03-11T06:18:26","modified_gmt":"2026-03-11T06:18:26","slug":"hariyali-chicken-green-masala","status":"publish","type":"post","link":"https:\/\/ramimarcus.com\/fastorfancy\/hariyali-chicken-green-masala\/","title":{"rendered":"Hariyali Chicken (Green Masala)"},"content":{"rendered":"\n
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Prep:<\/strong> 10m\/<\/p>\n<\/div>\n\n\n\n

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Cook:<\/strong> 20m\/<\/p>\n<\/div>\n\n\n\n

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Servings:<\/strong> 4<\/p>\n<\/div>\n<\/div>\n\n\n\n\n

Hariyali Chicken <\/p><\/div>\n\n\n

—Ingredients—<\/h2>\n\n\n\n
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Fast<\/em><\/h4>\n\n\n\n
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  • 1 1\/4 lbs. boneless, skinless chicken thighs, cut into bite sized pieces<\/li>\n\n\n\n
  • 2 tsp grated garlic<\/li>\n\n\n\n
  • 100 g fresh cilantro leaves and stalks<\/li>\n\n\n\n
  • 15 g fresh mint leaves<\/li>\n\n\n\n
  • 125g full fat yogurt<\/li>\n\n\n\n
  • 6-8 green chillies<\/li>\n\n\n\n
  • 4 tablespoon lemon juice<\/li>\n\n\n\n
  • 1 tsp salt<\/li>\n<\/ul>\n<\/div>\n\n\n\n
    \n

    Fancy<\/em><\/h4>\n\n\n\n
    Chicken<\/h6>\n\n\n\n
      \n
    • 3 green cardamoms, cracked<\/li>\n\n\n\n
    • 1\/2 inch length cinnamon stick<\/li>\n\n\n\n
    • 1\/2 tsp cumin seeds<\/li>\n\n\n\n
    • 180 gm onions, chopped fine (1 med. onion)<\/li>\n\n\n\n
    • 2 tsp grated garlic (~6 cloves)<\/li>\n\n\n\n
    • 1 tsp grated ginger<\/li>\n\n\n\n
    • 1\/2 tsp turmeric powder<\/li>\n\n\n\n
    • 1\/2 tsp chilli powder<\/li>\n\n\n\n
    • 2 tsp ground coriander<\/li>\n\n\n\n
    • 1 tsp salt<\/li>\n\n\n\n
    • 600 gm\/1.3 lb boneless skinless chicken thighs<\/li>\n\n\n\n
    • <\/li>\n\n\n\n
    • 1\/2 tsp garam masala powder<\/li>\n\n\n\n
    • 1\/2 tsp sugar <\/li>\n\n\n\n
    • Black pepper to taste (optional<\/em>)<\/li>\n\n\n\n
    • 2 to 3 tbsp cream or coconut milk (optional<\/em>)<\/li>\n\n\n\n
    • <\/li>\n<\/ul>\n\n\n\n
      masala<\/h6>\n\n\n\n
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      • 28 gm\/ 1 oz coriander leaves<\/li>\n\n\n\n
      • 8 gm\/ 0.2 oz mint leaves (usually equal proportion of mint and coriander leaves are used)<\/li>\n\n\n\n
      • 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<\/li>\n\n\n\n
      • 6 to 7 cashew nuts, soaked in water 30m (optional)<\/li>\n\n\n\n
      • 1\/4 tsp freshly ground black pepper<\/li>\n\n\n\n
      • 1\/3 c plain yogurt, room temperature<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n

        —Method—<\/h2>\n\n\n\n

        Fast Method<\/em><\/h5>\n\n\n\n
          \n
        1. Place all ingredients (except chicken) in a blender, and add 1\/2c water. Blend until smooth.<\/li>\n\n\n\n
        2. In a pot, cook the chicken over a medium heat until no longer pink, about 5m.<\/li>\n\n\n\n
        3. Add the blended mixture to the pot. Simmer, stirring regularly, until the mixture thickens to desired consistency. (About 10-15m depending on preference.)<\/li>\n<\/ol>\n\n\n\n
          Fancy Method<\/em><\/h5>\n\n\n\n
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          1. Make the herb paste: Add the herbs, chilies, cashew nuts and yogurt in blender and blend to a smooth paste. Set aside.<\/li>\n\n\n\n
          2. Heat about 3 tbsp oil or ghee on medium heat. Add green cardamoms, cinnamon stick and cumin seeds. Cook for 1m.<\/li>\n\n\n\n
          3. Add chopped onions and cook until starting to soften, 2-3m.<\/li>\n\n\n\n
          4. Add grated ginger and garlic and stir for 1m.<\/li>\n\n\n\n
          5. Add turmeric, chilli powder, coriander and salt. Toast for 1m.<\/li>\n\n\n\n
          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.<\/li>\n\n\n\n
          7. Turn to low. Add the paste to the chicken and cook covered for 8 minutes<\/li>\n\n\n\n
          8. Add garam masala pwdr, black pepper, and half and half or cream if using. Cook covered for 2 more minutes.<\/li>\n<\/ol>\n<\/div>\n\n\n\n
            \n

            <\/div><\/p>\n\n\n\n

            —Notes—<\/h4>\n\n\n\n
              \n
            • 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.<\/li>\n\n\n\n
            • Anything less than full fat yogurt increases chance of curdling<\/li>\n\n\n\n
            • 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.<\/li>\n<\/ul>\n\n\n\n

              —Serving Ideas—<\/h4>\n\n\n\n
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              • Serve with naan, rice, or potato chips.<\/li>\n<\/ul>\n\n\n\n
                \n<\/div>\n<\/div>\n\n\n\n

                Ideas to try for Fast: 1tbsp less lemon juice, add ghee at end, a pinch of cumin, coconut milk vs. yogurt<\/p>\n","protected":false},"excerpt":{"rendered":"

                Hariyali Chicken <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[28],"class_list":["post-1038","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-indian"],"_links":{"self":[{"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/posts\/1038","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/comments?post=1038"}],"version-history":[{"count":8,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/posts\/1038\/revisions"}],"predecessor-version":[{"id":1406,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/posts\/1038\/revisions\/1406"}],"wp:attachment":[{"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/media?parent=1038"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/categories?post=1038"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/tags?post=1038"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}