How to make Chicken Hariyali
Chicken Hariyali is boneless chicken meat with paste made from cilantro, mint, and green chilies. Wh…Chi
cken Hariyali is boneless chicken meat with paste made from cilantro, mint, and green chilies. While cooking Chicken Hariyali, do not add the cilantro-mint paste too early. Cooking cilantro-mint paste longer will lose fresh cilantro and mint flavor.Ingredients
1 lb boneless chicken (1 inch cubes)
Marinade
½ cup cilantro-mint paste (3 to 1 ratio)
½ cup yogurt
1 tablespoon garam masala
1 tablespoon ghee
1 teaspoon ginger (optional)
1 teaspoon garlic (optional)
Sauce
½ cup half and half (¼ cup cream)
1 cup cilantro-mint paste
1 stick cinnamon (dalchini)
1 tablespoon ghee
½ cup chopped onions
3 green chilies (change according to preference for hotness)
few cloves (optional)
Garnish
Sprinkle with pinch of paprika or cilantro/mint leaves
1/3 teaspoon salt or salt to taste
Preparation
1 Make paste of 1 and ½ cup cilantro leaves and ½ cup mint. Please try not adding water while blending.
2 Marinate 1 inch cube of chicken in cilantro-mint paste, garlic, ginger, garam masala, ghee, and yogurt for at least 1 hour or more.
3 Heat ghee and cook chicken in medium-high heat for few minutes minutes. Frequently turn.
4 Lower heat to medium. Add chopped onions, green chilies, cinnamon stick, few cloves. Cook for few minutes.
5 Lower heat to medium-low. Add half and half (or cream). Add cilantro-mint paste and simmer for few minutes. Make sure not to overcook the cilantro-mint paste.
6 Serve hot with basmati rice.
