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.
- 5Put the lid on and let the onions cook for 10 to 15 minutes.
- 6Add turmeric, chili powder, coriander powder, and cumin.
- 7Stir and cook for a few minutes until oil separation is achieved.
- 8Add a splash of water to prevent spices from burning.
- 9Cut chicken into bite-size pieces and stir into the pan with salt.
- 10Cook chicken on high for 2 minutes.
- 11Cover and simmer on medium for 10 minutes to release chicken juices.
- 12Meanwhile, blend coriander, mint, green chillies, and cashews (if using) into a smooth paste.
- 13Remove the lid from the chicken and cook until the masala thickens and oil separates.
- 14Stir in the green paste.
- 15Cook for 2 minutes, then add yogurt and garam masala.
- 16Cover and simmer on low-medium for 12-15 minutes.
- 17Uncover, stir well.
- 18Top with some cream, 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 inch cinnamon stick
- 2 medium white onions, thinly sliced
- 3 garlic & ginger blocks (or 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 (optional)
- 2 tbsp yogurt
- 1 tsp garam masala
- Crispy fried onions, for garnish
- red chili flakes
Equipment
large pan
Tips
- Add splashes of water if the onions begin to catch to prevent burning spices.
- A tiny bit of yogurt can counteract the sweetness of onions.
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