Name: Hariyali Murgh recipe by Sasmita Pattnaik at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 300 gms chicken (with bones or boneless); 200 gms Yogurt; 1 cup Onion – (sliced); 1 tsp ginger garlic paste; 1 cup chopped coriander leaves; 1 cup chopped mint leaves; 3-4 green chillies; 1 tsp Coriander Powder; 1/2 tsp Cumin powder; 1/2 tsp Turmeric powder; 1/2 tsp Red chilly Powder; 1/2 tsp Garam Masala; 2 Bay leaf; 3-4 tbsp Oil; 1/2 tsp Lime juice; Salt to Taste

ABOUT Hariyali Murgh RECIPE

Hariyali Murgh recipe a delicious Punjabi style green chicken curry. Chicken is cooked in spices and freshly ground green masala. Chicken is cooked in Rich and Creamy Gravy of Spinach, and Mint. Aromatic, rich in flavors and delicious gravy that pairs well with Nan or any Paratha and a easy raita.

Ingredients Serving: 2

300 gms chicken (with bones or boneless)
200 gms Yogurt
1 cup Onion – (sliced)
1 tsp ginger garlic paste
1 cup chopped coriander leaves
1 cup chopped mint leaves
3-4 green chillies
1 tsp Coriander Powder
1/2 tsp Cumin powder
1/2 tsp Turmeric powder
1/2 tsp Red chilly Powder
1/2 tsp Garam Masala
2 Bay leaf
3-4 tbsp Oil
1/2 tsp Lime juice
Salt to Taste

Instructions

Wash and Clean Chicken. Marinate Chicken with 1/2 tsp Ginger garlic paste and yogurt for 30 minutes.
Grind coriander leaves, mint leaves, green chili with lime juice. Keep it aside
Heat the oil in a Kadai/Pan and add bay leaf with remaining ginger and garlic paste. Saute until raw aroma goes away
Add in sliced onion and fry till onion becomes translucent.
Now add in all the dry masalas except garam masala and Saute for couple of minutes.
Next add in marinated chicken and mix everything well. Reduce the heat to medium, cover and cook till chicken is tender. Chicken and yogurt will release water so do not add water to chicken while cooking
Add in green ground paste, garam masala and mix well. Cover and cook for another 2-3 minutes. Hariyali Murgh is ready

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