Hariyali Murgh Masala/Green Chicken Curry

Ingredients

• 300 gms chicken (bone-in or boneless)

• 1 cup thin coconut milk or 12 cashews ground to milk

• ¼ cup capsicum (optional)

• 1 sprig of curry leaves (optional)

• ½ tsp shahi jeera or cumin

• 1 tsp ginger garlic paste

• 1 tbsp. lemon juice

• Salt to taste

• 2 tbsp. oil

Spices (to powder)

• 1 tbsp. Coriander seeds

• 1 small black cardamom

• 3 green cardamom

• 2 inch cinnamon stick

• 4 cloves

• 1 strand mace

• ½ small nutmeg

• ½ tsp cumin or shahi jeera

• Few pepper corn

To Grind for making hariyali chicken

• 1 cup packed coriander leaves

• ½ cup packed mint leaves

• ⅓ cup of chopped onions

• 3 hot green chilies

• ½ tbsp. ginger garlic paste

Method: Powder all the spices mentioned (to powder). Add the ingredients under “To Grind” and grind to a smooth paste. Heat a pan with oil, add shahi jeera and curry leaves, sauté. Add chicken, fry till it turns white in color. Cover and cook for 2 to 3 mins to release the moisture. Add green masala paste, fry for 2 mins to get a nice aroma. Cover and cook for another 2 mins, this way the aroma of green masala and spice is absorbed by the chicken. Add capsicum if using. Fry for another two minutes. Add coconut milk or cashew milk, lemon juice & water if needed and salt. Cover and cook till the chicken is fully done and the desired consistency is achieved. Serve hariyali chicken with Rice or roti.

Happy Cooking!

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