Hariyali Chicken Curry
Ingredients:
Hariyali sauce:
1 ½ cup tightly packed coriander leaves
½ cup tightly packed mint leaves
6 green chillies
1 ½ tbsp Supreme Cumin Seeds
1 ½ tbsp Supreme Kasuri Methi
1 tbsp Supreme Ginger Paste
1 tbsp Supreme Garlic Paste
Juice of 1 lemon
⅔ cup yogurt
½ cup water
Salt to taste
Other ingredients:
¼ cup oil
3 Supreme Cloves
2 Supreme Green Cardamom Pods
1 inch Supreme Cinnamon
1 medium- peeled & finely chopped
1 kg chicken thighs- cut into 1 inch pieces
1 tsp Supreme Coarse Black Pepper
1 tsp Supreme Chilli Powder
1 tbsp Supreme Ginger Paste
1 tbsp Supreme Garlic Paste
Salt to taste
Garnish:
Chopped coriander
Double cream
Method:
Add all ingredients for the hariyali sauce into a blender and process until smooth.
Heat a pot over medium heat. Add oil, cloves, green cardamom and cinnamon. Saute until Fragrant then add onions. Continue to saute until golden brown. Now add chicken, ginger paste, garlic paste, black pepper, chilli powder and salt. Mix until well combined. Cook until the chicken develops some colour then pour in the hariyali sauce. Mix well and bring to a boil. Once the curry comes to a boil, cover and reduce the heat to low. Continue to cook until the chicken is fully cooked through and the curry has thickened. Garnish with chopped coriander and double cream. Serve with naan.
