
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:
- Chicken – 350gms (boneless cubes)
- Mint Leaves – Handful
- Fresh Coriander – Handful
- Green Chilies – 3 medium
- Yogurt – 150gms
- Garlic – 2 cloves
- Onion – 1 medium
- Cumin seeds – 1 tsp
- Cumin powder – 1/2 tsp
- Coriander powder – 1/2 tsp
- Garam Masala powder – 1/2 tsp
- Crushed Black Pepper – 1 tsp
- Salt – to-taste
- 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
Hara masala chicken is one of my all time favorites!! Try white pepper instead of black. It takes the flavor to the next level! 😀
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Oh white pepper sounds good too. We should definitely try that out. Thanks for suggesting. 🙂
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