A typical North Indian Dish that had gained popularity in Bengal

With the abundance of coriander as well as mint plants in Bengal, typical North Indian dish like Chicken Hariyali is now a known name among us, Bengalis. For a long time, it had been prepared as a popular dinner recipe with chicken when there’s less time to serve surprise guests in our homes.

In the original version of Chicken Hariyali, Palak or Spinach is also used along with coriander and mint leaves. But since Spinach is just a winter affair in Bengal, we have furnished here the recipe with coriander and mint leaves leaving the Spinach. And we wanted to make it an all-season recipe!

The marinade prepared with curd, coriander and mint paste is well absorbed by the chicken. So, when you have a bite, you can taste a few layers of flavour that makes it a delicious main course dish to opt for.

Here’s our Chicken Hariyali recipe

Ingredients to prepare Chicken Hariyali

• Chicken: 1 Kg
• Onion (Fine sliced): 4 medium
• Tomato (Chopped): 1 ½
• Garlic (4-5 pods): roughly chopped
• Ginger (1 ½ inch): roughly chopped
• Coriander Leaves: 1 bunch
• Mint Leaves: 4-5 sprigs
• Lemon: Half
• Curd: 2 ½ tbsp
• Chicken Masala: 1 tbsp
• Garam Masala: 1 tbsp
• Turmeric Powder: 1 tbsp
• Coriander Powder: 1 tbsp
• Cumin Powder: 1tbsp
• Whole Garam Masala: 2 cloves, 1 green cardamom, ½ inch cinnamon stick
• Whole Cumin Seeds: 1 tsp
• Dried Red Chilli:
• Green Chillies: 4-5
• Refined Oil: 2 tbsp
• Ghee: 1tbsp
• Salt: According to taste
• Sugar: Can be opted out if you don’t want a tinge of sweet taste in your chicken

You may also like: Palak Paneer Recipe

Preparation of Chicken Hariyali

• Take a Kadhai, heat oil, add whole garam masala, whole cumin seeds and red chilli.
• Allow them to splutter and emit aroma.
• Add chopped ginger and garlic.
• Then slowly add sliced onions, slit green chillies, chopped tomatoes and stir in well.
• Add ½ tablespoons of turmeric powder, coriander powder, cumin powder, chicken masala and garam masala now in the kadhai and keep stirring till the chopped tomatoes melt and the masala starts getting a reddish tinge.
• Switch off the cooktop and allow the masala to cool down a bit.
• Add the masala, the remaining powder masalas, coriander and mint leaves to make a smooth paste in the grinder.
• Add the ground paste, salt, curd and lemon juice and marinate the chicken for half an hour.
• Heat the ghee in a kadhai.
• Add the marinated chicken.
• Cover and cook in low flame. Occasionally stir in.
• Cook for 20-25 minutes.
• Allow the chicken to become tender. Add salt if needed.
• Put the flame on high. Cook for 10-15 minutes. You can add sugar now if you feel like it.
• Reduce the gravy if you would like to have the chicken hariyali with Roti, Basanti Pulao. No need to reduce the gravy if you have it with piping hot rice.