How To Make Green Chicken Fry

Hariyali chicken or green craven is a delicious Indian dish fabricated with chicken, fresh aromatic herbs and spices. It goes well with plain rice, jeera rice, roti or fifty-fifty with ghee rice. There are a lot of Indian dishes that are cooked with a greenish paste made with green chilli, coriander and mint leaves.

These dishes plow out to be the nearly flavorful, delicious & healthy with a loaded greens. This light-green paste is used to brand tikkas, kababs, stir fry dishes, pulao & biryani recipes.

In this post I have shared how to make green chicken. You can also use the aforementioned recipe to brand hariyali chicken tikkas or one pot light-green chicken rice. I have shared the tips beneath.

This recipe is quite unproblematic and takes less than 30 minutes. The first stride is to make the green paste. Then saute the chicken and and then add the dark-green paste. Saute for a while and simmer information technology either in water, coconut milk or cashew milk.

If you want to make hariyali chicken tikka then just marinate the boneless chicken pieces with the green paste & 2 tbsps of thick yogurt or curd. Balance it overnight in the refrigerator and grill them in the oven until done.

To make i pot dark-green chicken rice, please check the stride by footstep photos. You can also brand the rice in a cooker by pressure cooking for 1 whistle.

I sometimes make the chicken rice with this greenish masala. Here is how to practice it. After y'all saute the chicken in green paste. Add the yogurt, 1 tsp more garam masala and cook until the chicken is most washed.

Evaporate the backlog moisture and so pour three cups of water and bring information technology to a rolling eddy. And so add drained and soaked basmati rice.

Cook covered on a depression estrus until the rice is washed. Serve the rice hot.

More chicken recipes,
Chicken back-scratch
Butter craven
Chettinad chicken
Kerala chicken
Methi chicken

Grooming

Add coriander leaves, mint leaves, green chilies and onions to a blender jar and brand a smooth paste. Set bated.

How to make green chicken

one. Rut oil in a pan. Add together cumin. When they brainstorm to splutter then add cumin. The seeds volition sizzle then add the ginger garlic and fry for a minute until the raw odour goes off.

2. Add one teaspoon coriander pulverisation, i teaspoon garam masala and the craven. Saute for 2 to three mins until pale.

3. Then add together the prepared hara masala.

4. Saute for iii to iv mins until the raw smell of onion goes off.

5. Optional – Reduce the flame to low. And so add together in whisked yogurt if using. I used about four tbsps and sauteed until the yogurt blended well. Melt on a depression estrus until yogurt is absorbed.

6. Then pour water or coconut milk. Give a skilful stir and add together table salt.

7. Simmer until the chicken is tender and cooked through well. When done the chicken will become fork tender.

Optional – I adopt to saute some bong peppers & back-scratch leaves in oil and add them towards the stop. This enhances the flavour.

Serve green craven with rice or roti.

Related Recipes

• ▢ 500 gms chicken (bone-in or boneless)
• ▢ 2 tbsp oil
• ▢ 1 sprig curry leaves (optional)
• ▢ ½ tsp cumin
• ▢ 1½ tsp ginger garlic paste (½ inch ginger, 3 garlic cloves)
• ▢ ¼ cup yogurt or curd (optional)
• ▢ ¾ cup water (or thin coconut milk)
• ▢ ½ tsp Salt (adjust to taste)
• ▢ 1 teaspoon garam masala
• ▢ 1 teaspoon coriander powder

for dark-green paste

• ▢ 1 cup coriander leaves (tightly packed) with tender stalks
• ▢ ½ loving cup mint leaves (tightly packed) (pudina)
• ▢ one medium onion diced
• ▢ 3 green chilies (adjust every bit desired)
• ▢ 3 green cardamoms (or ½ tsp powder)

• ▢

  Add coriander leaves, mint leaves, dark-green chilies, greenish cardamoms, onion, green chilies to a blender jar. If you lot practise not have ginger garlic paste, then add half inch ginger and iii medium garlic cloves to the aforementioned jar.

• ▢

  Brand a fine paste without adding water. Set this aside.

• ▢

  Oestrus a pan with oil. Add cumin and allow them to crackle.

• ▢

  Then saute the curry leaves until crisp. So add ginger garlic paste and fry for a minute.

• ▢

  Add garam masala, coriander pulverisation and chicken. Fry till it turns white in color.

• ▢

  Embrace and melt for 2 to three mins.

• ▢

  Add green paste, fry for iii to 4 mins until a nice scent comes out.

• ▢

  Cover and cook for another ii mins. This way the olfactory property of dark-green masala and spice is captivated by the chicken.

• ▢

  Optional – Turn the flame to low. If using yogurt whisk it very well until smooth and and then add information technology to the pan. Stir and cook for 3 to iv mins till the yogurt is absorbed.

• ▢

  Then pour water & add together salt.

• ▢

  Stir well and melt covered until the chicken is tender.

• ▢

  Open the lid and cook until the gravy reaches a desired consistency.

• ▢

  Serve hariyali chicken with rice or roti. If desired clasp in some lemon juice earlier serving.

I saute the curry leaves & bell peppers separately on a high rut for two minutes and added them to the serving bowl merely for garnishing.

Alternative quantities provided in the recipe card are for 1x but, original recipe.

For best results follow my detailed stride-by-pace photograph instructions and tips above the recipe card.

Nutrition Facts

Hariyali chicken (dark-green craven)

Corporeality Per Serving

Calories 538 Calories from Fatty 261

% Daily Value*

Fat 29g 45%

Saturated Fat 6g 38%

Cholesterol 96mg 32%

Sodium 629mg 27%

Potassium 2990mg 85%

Carbohydrates 39g 13%

Fiber 9g 38%

Sugar 7g eight%

Protein 38g 76%

Vitamin A 3908IU 78%

Vitamin C 355mg 430%

Calcium 795mg 80%

Fe 27mg 150%

* Percent Daily Values are based on a 2000 calorie diet.

© Swasthi'due south Recipes

Source: https://www.indianhealthyrecipes.com/hariyali-chicken-green-chicken/

Share this post