Mazedaar Chicken Hariyali

Recipe by
Total Time:
60-90 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • 250 g - boneless chicken, cut into small pieces
  • 2 - onions, grated
  • 2 - tomatoes, grated
  • 20 g - green peas, optional
  • 2 tsp - cumin powder
  • 2 tsp - coriander powder
  • 1 tsp - chilli powder
  • 1 tsp - garam masala powder
  • 50 gm - curd, beaten
  • 1 tsp - ginger-garlic paste
  • 4 bundles - spinach/palak

How to Make Mazedaar Chicken Hariyali

  • Wash the palak and boil for 10 minutes.
  • Drain the water.
  • When it cools, grind the palak in into a fine paste. Keep it aside.
  • Marinate the chicken with curd, ginger-garlic paste for about 30 minutes.
  • Heat oil in a container and fry the marinated chicken till it gets cooked and becomes soft.
  • After the chicken is cooked, remove and keep aside.
  • Fry grated onions and tomatoes in the container and cook till it becomes a paste.
  • Add ginger-garlic paste, cumin powder and coriander powder till it gets a nice colour and consistency.
  • Add green peas but that is optional.
  • Add the palak paste to it.
  • Add beaten curd to give it a thick texture and taste.
  • Add the cooked chicken.
  • With the help of a spatula mix the entire content till it gets a uniform green colour all over and the chicken mingles with the green paste.
  • Just before removing add garam masala paste to give it a distinct essence of flavour.
  • This highly protein-rich treat can be enjoyed with chapati, tandoori roti, naan.
  • Recipe and image: swetawriter