Hariyali Chicken

Step 1: Prepare Hariyali Masala

Add 1 cup tightly packed mint leaves, 1 cup tightly packed coriander leaves, 6-8 green chilies, 1/2 cup curd, and 1 tbsp water to a blender. Blend until smooth. The Hariyali Masala is now ready.

Step 2: Sauté Aromatics and Spices

Heat 2 tbsp ghee in a pan. Add 1 opened black cardamom and 1 inch cinnamon stick, and sauté briefly. Add 1 medium chopped onion and salt to taste, then sauté until the onion turns translucent (around 0:54). Add 1 tbsp ginger garlic paste and sauté for 1 minute until fragrant and light golden (around 1:01). Add 1 tsp garam masala, 1 tsp coriander powder, 1/2 tsp chili powder, and 1 tsp roasted cumin powder. Sauté for 1 minute until the spices are fragrant and oil separates (around 1:17).

Step 3: Cook Chicken

Add 500 gms boneless chicken pieces to the pan. Mix well to coat the chicken with the spices. Cover and cook for 10 minutes on medium flame until the chicken is partially cooked and releases its juices (around 1:29). Stir occasionally. Add the prepared Hariyali Masala to the chicken. Rinse the blender with 2 tbsp water and add to the pan. Mix well. Cover and cook for another 10 minutes on low flame until the chicken is fully cooked and tender (around 1:51). Add 1 tbsp crushed kasuri methi and mix well. Delicious Hariyali Chicken is ready to serve.

• Adjust green chilies to your spice preference for desired heat.

• Ensure the Hariyali masala is blended to a very smooth paste for a creamy gravy texture.

• Cook the chicken thoroughly in the initial stages to lock in flavors and ensure tenderness.

• For a richer taste, you can add a tablespoon of cashew paste to the Hariyali masala.

• To make it spicier, add more green chilies or a pinch of black pepper.

• Serve with naan, roti, or rice for a complete meal.