| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
Marination:
- 450 grams Boneless Chicken either thigh or breasts (cut into cubes)
- 1/2 cup Yoghurt
- 1 tbsp Lemon Juice
- tsp ½jeera powder
- 1 tsp coriander powder
- 1/2 tsp red chilli powder
- 1 tsp salt or as preferred
To make the hariyali paste:
- 1 cup Coriander leaves
- 1/2 cup of spinach leaves
- 1/4 cup chopped mint leaves
- 1- inch ginger chopped
- 12 cloves garlic chopped
- 1/2 cup Cashew nuts
- 3-5 green chillies or as preferred
- 1 tbsp garam masala
- 1/2 tsp turmeric
For cooking:
- 2 tbsp oil
- 1 medium onion chopped
- 1/4 cup fresh cream
Ingredients
Marination:
To make the hariyali paste:
For cooking:
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Instructions
Marinating the chicken:
- In a mixing bowl, take the chicken pieces, yoghurt, lemon juice, jeera, coriander and red chilli powder into a bowl and mix well. Add salt to taste.
- Let it marinate overnight or for 30 minutes, minimum.
Making the hariyali paste:
- Wash all the leaves very thoroughly.
- Place all the ingredients for the hariyali paste into the blender and add 2 tablespoons of water.
- Blend until it forms a fine paste.
Cooking the curry:
- Heat two tablespoons of oil in a pan. Once hot, add the onions and let it saute until golden brown.
- Add in the blended green paste and let it cook for 3 minutes.
- Add in the marinated chicken along with the leftover marinade. Stir the entire mixture well so that the chicken is coated in the green paste.
- Cover the pan and let the chicken cook for about 15-20 minutes on low flame.
- Uncover the pan and continue cooking for another 5 minutes on medium flame, until the gravy is thick to your liking.
- Finally, mix in the fresh cream and cook for a few more seconds.
- Serve with hot rotis or pour over warm steamed rice.