Protein & Iron-Rich – Hariyali Chicken2021-02-15
- Servings: 4
- Prep Time: 15m
- Cook Time: 35m
- Ready In: 50m
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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.
- 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
Heat 1 tablespoon oil and add green chilies as per your spice level.
Add one large onion cubes and 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 and cool it, add it to the grinder and 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 and mix it. Keep it aside for 30 minutes.
Heat 1 tablespoon of oil and add 1 tablespoon shah Jeera, add a few cinnamons, add marinated chicken and mix well.
Add 1 1/2 teaspoon salt. Close the lid and cook for 5 minutes.
Add 1 tablespoon coriander powder, 1/2 teaspoon garam masala, and mix well.
Add 1/2 teaspoon pepper powder, fry until chicken is well cooked.
Turn off the stove and enjoy.