Hariyali Chicken

-

HARIYALI CHICKEN

Cooking is my passion. I keep trying different easy dishes with simple basic ingredients.  

This hariyali chicken with naan is one of my family's favourite combo. 

Lovely fresh mint from my tarrace garden gives extra taste, flavour & richness to this gravy.

This creamy gravy is full of flavours and  is an ideal combo to savour  during the weekends.  

This gravy goes very well with roti, naan, kulcha, poori or chapathi. 


RECIPE

Use ingredients as per your choice

INGREDIENTS:

1kg chicken ( bone-in)

A. For masala:

  • 2 medium size sliced fried onions
  • 6-8 cashew nuts
  • 1/2" ginger
  • 6-8 flakes of garlic
  • 4-6 green chillies
  • 1 cup curds
  • 1 small bunch coriander leaves. 
  • 1 small bunch mint leaves. 

B. Other ingredients:

  • 1/2 tsp pepper powder
  • Pinch of turmeric powder
  • 1 tsp garam masala powder
  • 1/2 tsp coriander powder
  • 1/4 tsp cumin powder
  • Salt to taste. 
  • Juice of 1/2 lemon
  • Pinch of kasoori methi.

C. Ingredients for seasoning:

  • 2 tbsp ghee
  • 1 chopped onion
  • 2 cloves, 2 cardamoms
  • 1 piece cinnamon
  • Pinch of funnel seeds
  • Pinch of shahi jeera
  • 2 bay leaves

METHOD:


Grind all the ingredients under A. 

Add ground paste to cleaned Chicken pieces. 

Mix well. Marinate overnight or for minimum 2 hours. 

Heat 2 tbsp ghee in a cooking vessel. 
Add all seasoning ingredients  & fry till onion turns slight brown. 

Add marinated chicken. Mix well & cover & cook for 5 minutes. 

Add all the ingredients  mentioned under B.  

Mix well & cover & cook for 10-12 minutes on a low flame. 

Delicious chicken hariyali is ready. 
Its super delicious with creamy glossy texture. 

Serve hot with naan or roti. 
Enjoy with your loved ones. 


Comments

  1. JessicaOctober 26, 2021 at 11:25 PM

    I tried this chicken curry and it was delicious. My husband who us a picky eater was licking his plate.

    ReplyDelete

Post a Comment

Popular posts from this blog

Mutton Green Masala

-
Image
Mutton Green Masala This is one of the oldest & most common recipes of Mangalorean cuisine.  This quick & easy curry is a perfect blend of aromatic spices and has a freshness and flavours of herbs like coriander & mint leaves.  This flavourful green curry goes extremely well with sanna, neeru dosa/ panpole, appams and even with roti, chapathi or boiled rice. My family loves it with soft silky neeru dosas/panpole.  The soup of mutton makes this curry so glossy ,  flavourful and aromatic.  This same masala can be used for chicken too.  Please note: Use spices as per your preference.  Cooking time of mutton depends on the quality of meat. Tender meat cooks faster.  Recipe: For 1/2 kg Mutton 2 potatoes, 2 carrots ( optional) Ingredients for Masala: 5 green chillies 1" ginger 6-8 flakes of garlic 1 /2 tsp pepper 1/2 tsp jeera 1/4 tsp coriander seeds 5 cloves 1" cinnamon 1/4 tsp fennel seeds 1 star anise 1 cardamom 1/2 tsp poppy seeds 3 cashewnuts ( optional
Read more

Chicken roce curry

-
Image
Chiken roce curry This is a typical mangalorean Chicken curry loved by most of the Mangaloreans.  'Roce' means 'coconut milk' in konkani. This curry needs coconut milk as a main ingredient. The aroma of roasted spices & the flavour of thick coconut milk, gives special taste & richness to this dish.  This curry goes extremely well with shevyo/ rice noodles, panpole/neeru dosa, sanna, kori rotti, or apams.  Goes well with rice too.  Recipe: For 1kg chicken Ingredients for masala: A: 4-5 red short chillies 2-3red long chillies  1/2 tsp pepper  1/2 tsp jeera 2 tbsp coriander 1/2tsp poppy seeds 2 large sliced onions 5-6 garlic flakes 2 tbsp coconut or 3 medium pieces of coconut. B: Little tamarind Little turmeric METHOD: Dry roast all the ingredients under A one by one .  Grind the roasted ingredients along with ingredients under B to fine paste.  Extract coconut milk of 1/2 coconut & keep thick milk aside.  Heat 2
Read more

Sanna

-
Image
SANNA These are fluffy steamed rice cakes made with rice & dal batter.  Delicious steaming hot sanna with dukra mass (pork bafat) is a delicacy among mangalorean Catholics.  Sannas are prepared mostly during festive occasions & during any celebrations in the house.  These are originally prepared using toddy but now we use yeast for fermentation.  These soft ,spongy sannas are best enjoyed with any fish or meat curries or with sambar & chutney.  They can be  enjoyed for breakfast, lunch , dinner or even for evening tea.  Rice & dal ground, fermented & steamed in steaming vessel  yields these delicious, soft, spongy sannas.  Here is a simple easy recipe for soft delicious sannas. RECIPE: I have used 200 ml cup for measurement. Ingredients: 1 cup dosa rice, 1/4 cup urad daal,  handful of poha soaked for 5 minutes. ( 3/4th cup poha) 1/4 tsp yeast. Salt & sugar to taste Method: Just soak dal & rice for minimum 2 hours & grind to fine p
Read more