Thursday, March 29, 2012

Chicken Hariyali

As the name suggests, this chicken is green. The reason being the main ingredient-coriander or cilantro.
Chicken hariyali can be made gravy style or as a starter. The starter is usually called chicken hariyali kebabs and are made with boneless chicken on skewers. I have made the kebab style as well, but with boned chicken pieces instead. I always feel that boned chicken tastes better than boneless chicken.

All the ingredients are used to prepare a marinade and the chicken is then marinated in this for atleast 4 hours before cooking it in the oven.
To make this simple yet delicious starter you will need

Preparation time - 10 minutes
Marination time - 4 hours minimum
Cooking time - 30 minutes
Serves 3 people

500 g chicken
1/2 cup cilantro/coriander leaves-washed and chopped
3 tbsps mint leaves-washed and chopped
1 1/2 tsp ginger paste
1 tsp garlic paste 
1 tsp garam masala(mixed spices)
2 1/2 tbsp thick creamy yogurt
3 green chillies
2 tsp lemon juice
2 tbsp grated cheese(of your choice)
salt to taste

  • Grind the cilantro, mint,ginger garlic paste, garam masala, green chillies and yogurt into a smooth paste. Add the lemon juice and salt to this and you have the marinade ready.
  • Using a fork or knife make tiny incisions in the chicken pieces to ensure they soak up the marinade well. Then add the chicken to the marinade and top it up with the grated cheese. Mix well, cover and refrigerate for at least 4 hours.
  • When the chicken has marinated and is ready to be cooked, preheat the oven to 250 degrees C and line an oven dish with non grease paper or foil. Line the chicken pieces on this and pop it into the preheated oven for 30 minutes or until tender
  • Once done, serve hot.
  1. The same marinade can be used for fish and paneer as well. Paneer can be put in skewers and alternated with onions and peppers.
  2. If you are making these kebabs with boneless chicken then you can put them in skewers and bake them. You can alternate them with onions as well if you wish.
  3. You can increase or decrease the amount of chilli according to your level of spice.
  4. Make sure both the top and bottom heaters are switched on in the oven. If you have only top or only bottom heating you will have to turn the chicken over half way through.
I will be linking this recipe to Herbs&Spice event at Julie's blog



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