Green Chicken Curry

(Hariyali Murg, Cilantro Mint Chicken Curry, Herbal Chicken Curry, Hariyali Chicken)

Ingredients

• Chicken - 2 lbs (1 kg)
• Onion - 1 (chopped)
• Turmeric Powder - 1/4 tsp
• Coriander Powder - 2 tsp
• Cumin Powder - 1 tsp
• Pepper Powder - 1 tsp
• Garam Masala - 1/2 tsp
• Fennel seeds - 1/2 tsp
• Yogurt - 1/4 cup
• Heavy Cream - 1/4 cup (You could also use thick coconut milk instead)
• Lemon Juice - 3-4 tbsp
• Oil - 2 tbsp
• Bay Leaf - 1
• Salt - as needed

To Grind

• Cilantro - 1 bunch
• Mint - 1/2 bunch
• Green Chillies - 4-5
• Shallots - 3
• Ginger - 1.5 " piece
• Garlic - 7-8 cloves

Method

1. Marinate the chicken pieces with salt,  pepper powder and lemon juice for at least half an hour before preparing the curry.
2. Make a smooth paste of all the ingredients under 'to grind'. Try to avoid water while grinding or add as little as possible.
3. Heat oil in a heavy bottomed pan and add the bay leaf and fennel seeds.
4. Add the finely chopped onions and fry till it is golden brown.
5. Add the ground paste and let it cook until the oil separates from the masala. This will take about 10 minutes.
6. Add the yogurt, turmeric powder, coriander powder, cumin powder and garam masala. Fry for about half a minute before adding the chicken.
7. After adding the chicken, saute it with the masala for at least 3 minutes.
8. Add required water, salt and bring it to a boil. Cover the pan and cook till the chicken is no more raw and oil starts separating from the gravy.
9. Add the heavy cream to the curry and mix well. Switch off. The green chicken curry is ready to be served

Serving Suggestion

• Green chicken curry can be a spicy side dish for naan, chapatti, pulav or white rice.

Serves : 4