Chicken Hariyali

[astrolab]

Chicken Hariyali is boneless chicken meat with paste made from cilantro, mint, and green chilies. While cooking Chicken Hariyali, do not add the cilantro-mint paste too early. Cooking cilantro-mint paste longer will lose fresh cilantro and mint flavor.

Serve 2

Ingredients:

500 g boneless chicken (make cubes)

Marinade
½ cup cilantro-mint paste (3 to 1 ratio)
½ cup yogurt
1 tablespoon garam masala
1 tablespoon ghee( traditional light Indian Butter, or just a low fat butter)
1 teaspoon ginger (optional)
1 teaspoon garlic (optional)
salt and pepper

Sauce:
3/4 cup cream)
1 cup cilantro-mint paste
1 stick cinnamon (dalchini)
1 tablespoon ghee
½ cup chopped onions
3 green chilies (change according to preference for hotness)
few cloves (optional)
Garnish:
Sprinkle with pinch of paprika or cilantro/mint leaves
1/3 teaspoon salt or salt to taste

Method:



Make paste of 1 and ½ cup cilantro leaves and ½ cup mint. Please try not adding water while blending.
Marinate 1 inch cube of chicken in cilantro-mint paste, garlic, ginger, garam masala, ghee,(traditional Indian clarified butter used for cooking. or simple butter, light ) and yogurt for at least 1 hour or more.
Heat ghee and cook chicken in medium-high heat for few minutes minutes. Frequently turn.
Lower heat to medium. Add chopped onions, green chilies, cinnamon stick, few cloves. Cook for few minutes.
Lower heat to medium-low. Add cream. Add cilantro-mint paste and simmer for few minutes. Make sure not to overcook the cilantro-mint paste.
Serve hot with basmati rice.