HARIYALI CHICKEN CURRY

Hariyali Chicken Curry

About: This is a North-Indian recipe, which is easily available most of the dhabas and restaurants. Recently me and my husband visited a popular  place in South-India  called Chikmagalur where I first time experience this divine aromatic chicken curry. He also liked it very much. They called it differently, but in a North-Indian version it is called “Hariyali Chicken Curry”. This is a yogurt based recipe so it’s very healthy. When you will cook this at home, the aroma of the curry will make you feel hungry and irresistible. You can enjoy it with rice, rotis, parathas whatever you prefer. Many kinds of hariyali chicken curry recipes are available everywhere. Now this is my own version of hariyali chicken curry.

Prep Time:11/2 hour,       Cooking time: 30 mins,        servings: 4

 
 Ingredients:

1. Vegetable oil 2 tab spoon
2. Chicken 500 grams (boneless or with bone)
3. Onion, medium size chopped 2
4. Garlic, chopped 3-4 cloves
5. Green chilies 4 or as per your taste
6. Refined flour2 tab spoon
7. Turmeric ½ teaspoon
8. Coriander powder ½ teaspoon
9. Garam masala powder 1 teaspoon
10. Butter or Clarified butter (ghee)
11. Sugar 1 teaspoon
12. For crackling (Bay leaf 2, Cinnamon 1inch 1 piece, Black peppercorns 4-6, Green cardamom 2-3 pieces)
13. Salt to taste 

For Marination:

• Yogurt  2 tab spoon 
• Ginger garlic paste 2 teaspoon 
• Salt 11/2 teaspoon

For Gravy:

• Coriander leaves 2 cup (about 20 grams)
• Green chilies 4 pieces
• Yogurt 2-3 tab spoon
• Ginger ½ inch

For Garnishing: 

• Fresh cream 1 tab spoon 
• Green chili 1-2 pieces. 

Cooking Process:

·        Step1. Marinate the chicken with yogurt, ginger-garlic paste and salt keep aside for 1 hour.

·        Step2: Into a blender jar, add coriander leaves, green chilies, yogurt and ginger and make a fine paste without adding water and keep aside.

·        Step3: In a wok (kadai) add oil and put it on gas after oil becomes hot, then add the whole garam masalas (bay leaf, cinnamon, black peppercorns, green cardamom) and wait for its crackling. After that add the whole green chilies, chopped garlic, chopped onion and sauté until onion is becoming golden brown.

·        Step4: When the onion becomes golden brown, then add the marinated chicken with 1 tab spoon of refined flour and give it a good mix then cover it for 2 minutes. After 2 minutes open the lid and add the spices (turmeric, coriander powder, garam masala and sugar) along with 1 tab spoon of refined flour and mix well, then put on the lid for 5 minutes or until the raw aroma of the flour is gone.

·        Step5: After the spices and flour is cooked well then add the green paste and mix well, here you can adjust the salt as per your taste and if your gravy is becoming thicker, then you can add some hot water into it and cook until the chicken is tender. When your kitchen is full of aromatic smells then you know that your chicken curry is ready.

Step6:  After that, open the lid and add  butter or clarified butter (ghee) and mix it well. Then garnish with some fresh cream and green chilies and serve hot with rice, rotis, parathas and enjoy.