Tuesday, April 2, 2013

Green Chicken Masala - Mint Chicken - Chicken Hariyali

Serves : 4

Time Required :  50 Minutes


900 Gram skinless   chicken (cut into chunks)

1 cup fresh cilantro chopped

1/2 cup fresh mint leaves chopped

12-14 green chillies whole

1 cup yogurt (fresh curd)

2 tsp ginger-garlic paste

2 tsp Pepper  powder

1/4 tsp turmeric powder

1/2 tsp poppy seeds (khas-khas)

4-5 pods green cardamoms

4-5 whole cashew nuts

1 tsp unsalted butter

1/2 cup fresh cream

1/2 tsp lime juice

2 tsp oil

Salt to taste

Whole garam masala includes:

2 bay leaves, 2 cloves, 1 pod black cardamom, 3-4 black peppercorns, 2 whole red chillies (broken in half), 2 inch piece cinnamon stick (break it up), 1 tsp whole cumin (jeera)

Method of Preparation

In a mixing bowl add chicken, curd, salt, ginger-garlic paste and 1 tsp pepper powder. Mix well and keep this marination aside minimum for half an hour.

In a grinding bowl add green chillies, cilantro and mint leaves. Grind all together into a fine paste.

Again in a grinding bowl add cashew nuts, poppy seeds and green cardamoms  . Grind well to make a powder. Kept aside

Heat up a pan add whole garam masala, saute well.

Add tomato puree and stir with whole garam masala for a minute.

Add ground green paste, salt, 1 tsp pepper  powder and turmeric powder, mix well.
Add marinated chicken and stir well.

Cook the chicken in green masala paste and tomatoes for about 8-9 minutes on low flame.

Add ground white powder(Grinded Cashewnut, poppy seeds and cardamoms mix)   mix thoroughly and cook till water evaporates and gravy become medium thick.

Add lemon juice and unsalted butter. Cover the pan with the lid and leave it for 2 minutes, so that chicken get aroma of all flavors of mint and butter.

Finally add fresh cream, mix well and cook for a minute.

Garnish with little bit of fresh cream on the top and Chopped Cilantro.

Serve hot with paratha or steamed rice.

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