Citizens, Hariyali (the Hindi word for “green”) Chicken is a classic curry recipe that is one of the hallmarks of Indian Punjabi Cuisine!
Hariyali Chicken Curry is boneless chicken breast meat cooked in a rich and creamy sauce turned bright green with ground Spinach, Cilantro & Mint leaves. Hariyali chicken is a delicious and healthful treat that complements any Indian meal.
This is an exceptionally flavorful and very rich curry with some unique TFD spices such as Ajwain added in for additional savor. This is a wonderful recipe that well-deserves your prompt attention, Citizens!
Battle on – The Generalissimo
¾ pounds of boneless chicken breast (cut into chunks)
1 bunch Spinach, chopped
1 cup tomato puree
1 cup fresh cilantro, chopped
½ cup fresh mint leaves, chopped
5 jalapeños (or more, to taste – up to 9), cut in half and deseeded
1 cup whole milk yogurt
2 tsp combined ginger-garlic paste
1 tsp mild red chili powder or hot parpika
¼ tsp turmeric powder
2 tsp freshly-ground coriander seed powder
½ tsp sesame seeds (white til)
½ tsp poppy seeds (khas-khas)
2 tsp cumin seeds
1 teaspoon ajwain seeds
½ teaspoon ground nutmeg
5 pods green cardamoms, seeds removed from husks
8 whole cashew nuts
1 tsp unsalted butter
½ cup fresh cream
½ tsp lime juice
2 tsp ghee
Salt to taste
For whole garam masala:
1 bay leaf
3 black peppercorns
½ inch stick of cinnamon
1 blade mace or a chunk of fresh nutmeg if unavailable
Some fresh heavy cream for garnishing
In a mixing bowl add chicken, yogurt, salt, ginger-garlic paste and ½ tsp red chili powder. Mix well and let marinate for 30 minutes.
Wash the spinach thoroughly and boil in its own water. Leave spinach to cool.
In a food processor, add boiled spinach, green chilis, cilantro and mint leaves. Grind all together into a fine paste.
Again in a clean and dry food processor, add cashew nuts, poppy seeds, cumin, green cardamoms, ajwain and sesame seeds. Grind well to make a powder.
Heat ghee in a pan add whole garam masala, sauté well. Add tomato puree and stir with whole garam masala for a minute. Add ground green herb paste, salt, ½ tsp red chili powder, ground nutmeg and turmeric powder, mix well.
Add marinated chicken and stir well. Cook the chicken in green masala paste and tomatoes for about 15-18 minutes over low heat.
Add ground spice powder and coriander powder, mix well and cook untill water evaporates and gravy becomes medium-thick.
Add lemon juice and unsalted butter. Cover the pan with the lid and leave it for 2 minutes.
Finally lift the lid, add fresh cream, mix well and cook for few more seconds.
Serve hot with naan or plain steamed rice.