Hariyali Chicken Curry
Directions
- 1Heat oil or ghee in a large pan.
- 2Add bay leaves, cardamom pods, cloves, and cinnamon stick and fry for 30 seconds until fragrant.
- 3Add sliced onions with a pinch of salt and cook until soft, brown, and caramelized.
- 4Stir in garlic paste and ginger paste and cook until the onions are caramelized.
- 5Add turmeric, chili powder, coriander powder, and cumin, then stir and cook for a few minutes until oil separation is observed.
- 6Add a splash of water to prevent spices from burning.
- 7Cut chicken into bite-size pieces and stir into the pan with salt.
- 8Cook the chicken on high for 2 minutes, then cover and simmer on medium for 10 minutes to release its juices.
- 9While the chicken cooks, blend coriander, mint, chillies, and cashews (if using) into a smooth paste.
- 10Remove the lid from the chicken and cook until the masala thickens and oil separates.
- 11Stir in the green paste and cook for 2 minutes.
- 12Add yogurt and garam masala.
- 13Cover and simmer on low-medium for 12-15 minutes.
- 14Uncover, stir well, and finish with a top of cream, some red chili flakes, and a final drizzle of crispy fried onions.
Ingredients
- 4 tbsp vegetable oil or ghee
- 2 bay leaves
- 3 cardamom pods
- 3 whole cloves
- 1 cinnamon stick
- 2 medium white onions, thinly sliced
- 10 garlic cloves
- 1.5 tsp ginger
- 1.25 tsp turmeric
- 1.5 tsp cumin powder
- 2 tsp coriander powder
- 1 tsp chilli powder
- 800 g chicken thighs or drumsticks, skinless
- 1.25 tsp salt
- 4 Thai green chillies
- 1 bunch fresh coriander
- 1 small bunch fresh mint
- 1 handful cashew nuts
- 3 tbsp yogurt
- 1 tsp garam masala
- crispy fried onions, for garnish
- cream
- red chili flakes
Equipment
large pan
Tips
- Adding a splash of water prevents spices from burning and becoming bitter.
- Add a tiny bit of yogurt to counteract the sweetness of onions.
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