Hariyali Chicken - Indian

Step 1: Marinate the Chicken

Add 2 tablespoons of garlic paste, 1 tablespoon of ginger paste, 1 teaspoon of turmeric powder, salt, and freshly ground black pepper to 1 kg of cleaned, washed, and pat-dried boneless chicken thighs. Mix well with tongs until all chicken pieces are well coated. Set aside to marinate.

Step 2: Prepare the Green Masala Paste

In a mixer grinder, first dry grind the whole spices: 1 teaspoon cumin seeds, 1 teaspoon black peppercorns, 3 cinnamon sticks, 8 green cardamoms, 5-6 cloves, and 1 mace, until a fine powder is formed. Then add the wet ingredients: a 3-inch piece of chopped ginger, 8-10 chopped garlic cloves, 2 chopped green chilies (adjust to your spice preference), 36 cashew nuts (soaked in warm water), 3/4 cup yogurt, a handful of washed coriander, and a handful of washed mint leaves. Blend until a smooth green paste is formed.

Step 3: Sauté Onions

Heat 2 tablespoons of ghee and 2 tablespoons of oil in a pan over medium-high heat. Add 2 medium-sized finely chopped onions and sauté, stirring continuously, until they turn a lovely golden brown color.

Step 4: Cook the Chicken

Add the marinated chicken to the pan with the sautéed onions. Keep the heat on medium-high and stir the chicken. Allow it to cook until it is almost done, about 10-15 minutes, stirring occasionally.

Step 5: Add Green Paste and Simmer

Once the chicken is almost cooked, add the aromatic green masala paste to the pan. Lower the heat and mix everything together until every piece of chicken is well coated with the paste. Cover the pan and allow it to cook low and slow until the oil begins to separate from the gravy, approximately 15-20 minutes.

Step 6: Finish and Serve

Once the oil has separated and the chicken is cooked, add 1 teaspoon of garam masala, 1 teaspoon of Kashmiri chili powder, 1 tablespoon of crushed Kasoori methi (dried fenugreek leaves), 1 teaspoon of sugar (optional), 1 tablespoon of lemon juice, and season with a little more salt and freshly ground black pepper. Mix everything well. Take the Hariyali Chicken off the heat, plate it up, garnish with finely chopped fresh cilantro and a slit green chili, and serve hot with roti or steamed white rice.

• You can use bone-in chicken for this recipe, it will work just as well.

• Adjust the number of green chilies based on your spice preference.

• Soaking cashew nuts in warm water helps to soften them for a smoother paste.

• The addition of sugar is optional, but it helps to balance the flavors.

• Substitute cashew nuts with almonds for a different nutty flavor.