Protein & Iron Rich - Hariyali Chicken
Updated: Sep 18
A delicious chicken curry made with spinach, coriander, fenugreek leaves & mint leaves makes for a wonderful accompaniment to rice or chapathis.
Cuisine: Indian. Course: Main Serves: 4
Prep Time: 15 Min Cook Time: 35 Min Total Time: 50 min.
Nutritional Info: Serving Size: 250g
Calories: 202 Carbs: 2g. Fat: 3g. Protein: 18g
300 Grams Chicken
1 Tablespoon Oil
15 Green Chicken
1 Large Onion
2 Cups Spinach
1 Cup Fresh Methi
1/2 Cup Mint Leaves
1/2 Cup Coriander Leaves
2 Teaspoons Ginger Garlic Paste
1/2 Teaspoon Turmeric Powder
1 Cup Curd
1 Teaspoon Shah Jeera
Few Cinnamon Sticks
1 1/2 Teaspoon Salt
1 Teaspoon Coriander Powder
1/2 Teaspoon Garam Masala
1/2 Teaspoon Pepper Powder
Heat 1 tablespoon oil and add green chilies as per your spice level.
Add one large onion cubes & fry until light brown.
Add 2 cups of spinach, add 1 cup fresh methi leaves, 1 cup mint leaves., add 1/2 cup coriander leaves and fry for 2 minutes.
Turn off the stove & cool it, add it to the grinder & make a smooth paste.
Take 200 gm chicken, add 1 teaspoon turmeric powder, 2 teaspoons ginger garlic paste, add 1 cup curd, add the ground paste & mix it. Keep it aside for 30 minutes.
Heat 1 tablespoon oil & add 1 tablespoon shah Jeera, add a few cinnamons, add marinated chicken & mix well.
Add 1 1/2 teaspoon salt. Close the lid & cook for 5 minutes.
Add 1 tablespoon coriander powder, 1/2 teaspoon garam masala & mix well.
Add 1/2 teaspoon pepper powder, fry until chicken is well cooked.
Turn off the stove & enjoy.
Watch the Video for Procedure: