Thursday, October 23, 2014

Hariyali Murgh / Green Chicken

Green Chicken or chicken cooked in a nice thick green sauce is my father's favorite. Its a must have in winters, when the coriander leaves are available abundantly in Kolkata. There are many variations of this Hariyali Murgh recipe. Some adds only coriander leaves, some adds the mixture of coriander leaves, mint leaves and spinach. But what I do is, I make a mix of coriander leaves, mint leaves and green chilies. I make a different chicken dish with the spinach leaves, because I think the flavor of spinach is so different that it needs a special mention and a special dish. However you are free to add the spinach leaves.

Hariyali Murgh / Green Chicken
Serves 4-5


  • Chicken 1 kg
  • 2 medium onions - halved
  • 2 bunch of fresh mint leaves
  • 5-6 bunches of fresh coriander leaves
  • 10-12 green chilies (you can reduce the amount. but since we are not using res chili powder the heat will come from the green chilies only.)
  • 1 cup yogurt
  • 1 cup coconut milk
  • 6 fat cloves of garlic - paste
  • 2 and 1/2 inch ginger stick - paste
  • 1 tbsp lime juice
  • 10 black peppercorns
  • 4 green cardamom
  • 4 cloves
  • 2 inch cinnamon stick
  • 2 bay leaves
  • 1 tsp cumin powder
  • 1 tbsp coriander powder
  • salt
  • 2 tbsp oil
  • In a blender put together - onion, mint leaves, coriander leaves,green chilies, li e juice, ginger, garlic and black peppercorns. Add a little water to them and make a smooth paste. Keep aside.
  • Heat oil in a pan and add green cardamom, cloves, cinnamon stick and bay leaves.
  • When the oil becomes fragrant add the chicken pieces and fry each side for 2-3 minutes or just sauté them on low flame, until they start changing their color. We do not have to make them golden.
  • Now add the cumin powder, coriander powder and just mix everything fine.
  • When the chicken pieces are well coated with the spices, add the onion, mint and coriander leaves paste.
  • Mix everything, add salt and cover to let it cook for 15 minutes, on low flame.
  • By this  time if the gravy becomes dry add some water, or else there is no need to add water to it.
  • After 15 minutes, add the beaten yogurt and coconut milk.
  • Now simmer for 7-10 minutes more or until the chicken pieces are soft and tender and the coconut milk is cooked.

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