Hariyali Murgh

Recipe by
Total Time:
1.25 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • Chicken - 1 kg
  • Ginger garlic paste - 2 tsp
  • Salt - to taste
  • Oil - 1/3 cup
  • Cashew nuts - 2 tbsp
  • Curds - 1 cup
  • Fresh cream - 1 cup
  • Cumin powder - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Green chillies - 6
  • Coriander leaves - 1 cup
  • Mint leaves - 1/2 cup
  • Grated coconut - 1 cup.

How to Make Hariyali Murgh

  • Clean the chicken. Rub with salt and ginger garlic paste.
  • Cover & marinate it for 1/2 an hour.
  • Grind the cashew nuts with little curd and then mix the remaining curd and cream.
  • Add cumin, turmeric powder, ground green chillies, coriander, mint and coconut together.
  • Heat oil in a kadai and brown the chicken in it.
  • Add cashew nut mixture and boil briskly till almost dry.
  • Add the green masala paste and 1 cup of water. Cover and simmer till the chicken is cooked. Serve.

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