Hariyali Chicken Curry

45 mins
Serves 4
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Directions

  1. 1Heat oil or ghee in a large pan.
  2. 2Add bay leaves, cardamom pods, cloves, and cinnamon stick and fry for 30 seconds until fragrant.
  3. 3Add sliced onions with a pinch of salt and cook until soft, brown, and caramelized.
  4. 4Stir in garlic paste and ginger paste and cook until the onions are caramelized.
  5. 5Add turmeric, chili powder, coriander powder, and cumin, then stir and cook for a few minutes until oil separation is observed.
  6. 6Add a splash of water to prevent spices from burning.
  7. 7Cut chicken into bite-size pieces and stir into the pan with salt.
  8. 8Cook the chicken on high for 2 minutes, then cover and simmer on medium for 10 minutes to release its juices.
  9. 9While the chicken cooks, blend coriander, mint, chillies, and cashews (if using) into a smooth paste.
  10. 10Remove the lid from the chicken and cook until the masala thickens and oil separates.
  11. 11Stir in the green paste and cook for 2 minutes.
  12. 12Add yogurt and garam masala.
  13. 13Cover and simmer on low-medium for 12-15 minutes.
  14. 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.