The name “green chicken” derives from the colour of the dish. This colour comes from coriander and mint leaves, used for the gravy of the dish. It is a delicious chicken curry made in Indian style. The gravy of green chicken has a fine aroma of spices, coriander and mint. It is delicious and at the same time stomach-friendly. Many other names are also given to this dish, like, Hariyali Murg, Hariyali Chicken, cilantro Mint chicken curry etc.
Prep Time 30 minutes
Cook Time 20 minutes
- Chicken 500 gm
- Onion 1 (finely chopped)
- Ginger-garlic paste 1 ½ tablespoons
- Green chillies 4
- Coriander leaves 1 bunch
- Mint leaves ½ bunch
- Fennel seeds ½ teaspoon
- Bay leaf 2
- Turmeric powder 1 teaspoon
- Cumin powder 1 teaspoon
- Coriander powder 1 teaspoon
- Pepper powder 1 teaspoon
- Garam masala 1 teaspoon
- Yoghurt 1/4 cup
- Heavy Cream ¼ cup
- Lemon Juice 4 tablespoons
- Oil 3 tablespoons
- Salt as needed
Marinate the chicken with pepper powder, lemon juice and salt
To marinate the chicken, take a bowl and add salt, lemon juice, pepper powder and the chicken pieces and give a good mix. Allow it to marinate for at least half an hour
Make a puree of coriander leaves, mint leaves and green chillies
Make a smooth paste of coriander leaves, mint leaves and green chillies. Use a little water while making the paste.
Make the gravy and add the chicken
Now for making the gravy, heat oil in a pan and add the bay leaves and fennel seeds. Then add the chopped onions and fry it till it turns golden brown. Now add the paste and let it cook until the oil separates from the masala. Then add the yoghurt, turmeric powder, cumin powder, coriander powder and garam masala. Fry it for about half a minute and then add the chicken in it. Saute it with the masala for at least 4 minutes. Then add required water, salt and allow it to boil until the chicken cooked properly. Now just add the heavy cream and mix well.
Better serve with naan, roti or rice
Now the green chicken is ready. Serve hot along with naan, roti or rice.