Hariyali Murgh | Hariyali Chicken | Indian Green Chicken Curry
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 1 cup (packed) Fresh/Chopped Coriander
- • 6 Green Finger Chillies
- • 1 teaspoon Mint Sauce
- • 1/2 teaspoon Salt
- • 1/4 teaspoon Turmeric Powder
- • 50ml Water
- • 1 tablespoon Lemon Juice
- • 2 tablespoons Vegetable Oil
- • 6 Curry Leaves
- • 1 small diced Brown/White Onion
- • 1 tablespoon Garlic & Ginger Paste
- • 1 tablespoon Tomato Paste
- • 1 teaspoon Coriander Powder
- • 1 teaspoon Cumin Powder
- • 1 teaspoon Kashmiri Chilli Powder
- • 1 teaspoon Black Pepper Powder
- • 1/2 teaspoon Garam Masala Powder
- • 250ml Curry Base
- • 8 Meat / Veg / Paneer
- • sliced Green Finger Chillies
- • sprinkle Fresh/Chopped Coriander
Preparation Steps
Start by making the green Hariyali paste. Add the fresh coriander, chillies, mint sauce, salt, turmeric, water and lemon juice to a blender and blend until you get a nice smooth paste
add the oil to a pan on medium low with the curry leaves, once the curry leaves start to sizzle add in the onions and cook gently until becoming golden
add in the garlic and ginger paste and allow to fry out for 30 seconds
add in the tomato paste, watered down with around 3 tablespoons of water to allow it to blend easier and fry for 30-60 seconds to remove the bitterness
time for the spices so add in the coriander, cumin, Kashmiri, black pepper and garam masala powders and allow to fry gently for 2-3 minutes until the oil starts to separate
add in 1/2 of the base, mix well and allow to reduce by half before adding the remaining, allow to reduce by half again
add in your choice of protein along with the green Hariyali paste and combine well
continue to reduce until the meat is cooked and the sauce is the consistency you require. I prefer to cook this to a thick sauce
serve sprinkled with a little fresh coriander and some sliced red chillies