Hariyali Murgh

 (Green Chicken )
 

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Serving Size: 4 persons

Ingredients:

Boneless Chicken - 500-600 g

Onion - 1 medium, sliced

Ginger - 1 tsp, grated or paste

Garlic - 1 tsp, grated or paste

Paprika - 1 tsp

Dried Fenugreek Leaves/Kasuri Methi - 1 tsp

Pudina/Mint Leaves - 1 tsp, chopped; dried pudina leaves may be used

Palak/Spinach leaves - 5 tbsp, chopped; chopped frozen spinach may be used

Dhaniya/Cilantro - 2 cups, roughly chopped

Green Chillies - 5, roughly chopped

Light Cream - 2 tbsp; substitute with 3 tbsp whole milk if light cream is unavailable

Salt - To taste

Oil - 3 tbsp

 

 

Preparation:

  1. Cut chicken into small pieces, wash and keep aside.

 

Cooking procedure:

  1. In a kadhai, heat the oil to smoking. Add onions and fry for 5-6 minutes on medium heat till the onions start to brown.

  2. Add  ginger, and garlic. Saute on medium heat for 1 minute.

  3. Add the greens (methi, pudina, palak, and dhaniya), and green chillies. Fry on medium heat for 4-5 minutes.

  4. Add chicken pieces, paprika, and  salt. Mix and fry for further 5 minutes.

  5. Add 1/2 cup warm water and simmer for 10-12 minutes until chicken is cooked.

  6. Add light cream (or whole milk) one minute before removing from heat.

 

Serving Suggestions:

Serve with rice or with rotis/naan.