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Protein & Iron-Rich – Hariyali Chicken

2021-02-15
  • Servings: 4
  • Prep Time: 15m
  • Cook Time: 35m
  • Ready In: 50m
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Nutritional Info

This information is per serving.

  • Calories

    202
  • Carbohydrates

    2g
  • Fat

    3g
  • Protein

    18g
  • Serving Size

    250g
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A delicious chicken curry made with spinach, coriander, fenugreek leaves & mint leaves makes for a wonderful accompaniment to rice or chapathis.

Ingredients

  • 300 Grams Chicken
  • 1 Tablespoon Oil
  • 15 Green Chilies
  • 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

Method

Step 1

Heat 1 tablespoon oil and add green chilies as per your spice level.

Step 2

Add one large onion cubes and fry until light brown.

Step 3

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.

Step 4

Turn off the stove and cool it, add it to the grinder and make a smooth paste.

Step 5

Take 200 gm chicken, add 1 teaspoon turmeric powder, 2 teaspoons ginger garlic paste, add 1 cup curd, add the ground paste and mix it. Keep it aside for 30 minutes.

Step 6

Heat 1 tablespoon of oil and add 1 tablespoon shah Jeera, add a few cinnamons, add marinated chicken and mix well.

Step 7

Add 1 1/2 teaspoon salt. Close the lid and cook for 5 minutes.

Step 8

Add 1 tablespoon coriander powder, 1/2 teaspoon garam masala, and mix well.

Step 9

Add 1/2 teaspoon pepper powder, fry until chicken is well cooked.

Step 10

Turn off the stove and enjoy.

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