Haryali Chicken

Often in Pakistani households we find ourselves in what MR calls the “Red Chilli Curse”; in his struggle to create a recipe where by principle there will be no involvement of red chilies, he came up with “Haryali Chicken”. As the name suggests, this green curry recipe uses easily found fresh herbs in the market  and packs it with just the right amount of heat required. MR recommends this to be had with fresh naan and a glass of Salty Lassi on the side.

Ingredients:

1. Chicken – 350gms (boneless cubes)
2. Mint Leaves – Handful
3. Fresh Coriander – Handful
4. Green Chilies – 3 medium
5. Yogurt – 150gms
6. Garlic – 2 cloves
7. Onion – 1 medium
8. Cumin seeds – 1 tsp
9. Cumin powder – 1/2 tsp
10. Coriander powder – 1/2 tsp
11. Garam Masala powder – 1/2 tsp
12. Crushed Black Pepper – 1 tsp
13. Salt – to-taste
14. Cooking Oil – 2 tbsp

Method:

Prep

• Blend the mint, fresh coriander and green chilies with 1/4 cup of water to form a puree.
• Mix the puree, chicken cubes and 150gms of yogurt together
• Marinate for 30-45 minutes
• Finely chop the Onion and Garlic cloves

The Cook

• Cook chopped Garlic in 2 tbsp of oil until light brown
• Add 1 tsp of Cumin seeds, and cook 1 minute
• Add chopped Onion, cook until it begins to loose color
• Add marinated Chicken, cook for 7-10 minutes on high flame
• Add Cumin powder, Coriander powder, Garam Masala powder, crushed Black Pepper and Salt
• Mix well and cook until desired consistency is achieved