Hariyali Chicken

15 mins
Serves 1
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Directions

  1. 1Add fried onions, ginger, garlic, green chili, coriander stems, and mint to a blender.
  2. 2Add fried onions, ginger, garlic, green chili, coriander stems, and mint to a blender.
  3. 3Add fried onions, ginger, garlic, green chili, coriander stems, and mint to a blender.
  4. 4Add coriander, spinach, salt, black salt, half of the kasuri methi, and half of the garam masala to the blender.
  5. 5Add coriander, spinach, salt, black salt, half of the kasuri methi, and half of the garam masala to the blender.
  6. 6Add coriander, spinach, salt, black salt, half of the kasuri methi, and half of the garam masala to the blender.
  7. 7Add natural yogurt to the blender, starting with a little and adding more as needed.
  8. 8Add natural yogurt to the blender, starting with a little and adding more as needed.
  9. 9Add natural yogurt to the blender, starting with a little and adding more as needed.
  10. 10Blend the mixture until it is smooth but not super smooth.
  11. 11Blend the mixture until it is smooth but not super smooth.
  12. 12Blend the mixture until it is smooth but not super smooth.
  13. 13Heat mustard oil in a pan until nice and hot.
  14. 14Heat mustard oil in a pan until nice and hot.
  15. 15Heat mustard oil in a pan until nice and hot.
  16. 16Add chicken dark meat to the hot oil and develop a little color.
  17. 17Add chicken dark meat to the hot oil and develop a little color.
  18. 18Add chicken dark meat to the hot oil and develop a little color.
  19. 19Add chicken shoulder pieces and chicken breast (bone side down) to the pan, developing a crust and color.
  20. 20Add chicken shoulder pieces and chicken breast (bone side down) to the pan, developing a crust and color.
  21. 21Add chicken shoulder pieces and chicken breast (bone side down) to the pan, developing a crust and color.
  22. 22Turn the heat down and cook the chicken for 15-20 minutes, depending on size, ensuring it doesn't burn.
  23. 23Turn the heat down and cook the chicken for 15-20 minutes, depending on size, ensuring it doesn't burn.
  24. 24Turn the heat down and cook the chicken for 15-20 minutes, depending on size, ensuring it doesn't burn.
  25. 25Add lime leaves and cracked lemongrass to the pan.
  26. 26Add lime leaves and cracked lemongrass to the pan.
  27. 27Add lime leaves and cracked lemongrass to the pan.
  28. 28Check the seasoning and add more salt if needed.
  29. 29Check the seasoning and add more salt if needed.
  30. 30Check the seasoning and add more salt if needed.
  31. 31Add the second half of the garam masala and kasuri methi to the pan.
  32. 32Add the second half of the garam masala and kasuri methi to the pan.
  33. 33Add the second half of the garam masala and kasuri methi to the pan.
  34. 34Mix well and ensure the chicken and sauce are cooked through.
  35. 35Mix well and ensure the chicken and sauce are cooked through.
  36. 36Mix well and ensure the chicken and sauce are cooked through.

Ingredients

  • fried onions
  • fried onions
  • fried onions
  • ginger
  • ginger
  • ginger
  • garlic
  • garlic
  • garlic
  • green chili
  • green chili
  • green chili
  • mint
  • mint
  • mint
  • coriander stems
  • coriander stems
  • coriander stems
  • coriander
  • coriander
  • coriander
  • spinach
  • spinach
  • spinach
  • yogurt
  • yogurt
  • yogurt
  • salt
  • salt
  • salt
  • black salt
  • black salt
  • black salt
  • 0.5 kasuri methi
  • 0.5 kasuri methi
  • 0.5 kasuri methi
  • 0.5 garam masala
  • 0.5 garam masala
  • 0.5 garam masala
  • mustard oil
  • mustard oil
  • mustard oil
  • chicken dark meat
  • chicken dark meat
  • chicken dark meat
  • chicken shoulder pieces
  • chicken shoulder pieces
  • chicken shoulder pieces
  • chicken breast on the bone
  • chicken breast on the bone
  • chicken breast on the bone
  • lime leaves
  • lime leaves
  • lime leaves
  • lemongrass
  • lemongrass
  • lemongrass

Equipment

blenderpan

Tips

  • Use fried onions from Indian or Iranian supermarkets, not crispy onions.
  • Blend mint stems first to help catch the blade and release water.
  • Add half of the kasuri methi and garam masala early for aroma and the rest later for vibrant fresh spice.
  • Start with a little yogurt and add more as needed.
  • Brown the chicken pieces to develop flavor and speed up cooking.
  • Crack lemongrass instead of chopping for home cooking, so it can be easily removed.
Hariyali Chicken | Clip Recipe