Hariyali Chicken Curry recipe-Murgh Hariyali Masala
Fa's Kitchen
Fa's Kitchen
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  • 1 tbsp lemon juice / nimbu 3 tsp green chilli paste / hari mirch paste 2 tbsp mint leaves / pudina 2 tbsp coriander leaves / cilantro / hara dhaniya 1 cup spinach / palak salt to taste 1 medium sized onion / pyaz, finely sliced 1 tbsp garlic / lehsun, chopped 2 tsp ginger / adrak paste 4 tbsp butter / makhan 2 tsp garam masala ½ cup fresh cream (Optional) Instructions Cut chicken into one inch pieces and add the lemon juice, green chilli paste and salt, mix well and keep aside. Blend the coriander leaves, mint leaves and spinach into a paste and add this to the chicken pieces. Marinate this for at least 1 hour Grill or bake this chicken pieces lightly at 180 C for about 20 minutes (reserve any leftover paste to use it later in the curry). Or optionally, omit this step and proceed with the rest of the recipe. Heat butter in a pan, fry onions till translucent. Add the garlic and ginger and sauté for 2 minutes Add garam masala, salt and the chicken pieces and mix well. (Add any reserved leftover paste from the marinate now). Add the fresh cream and stir gently. Remove from the flame. Serve hot with Nan or Rice. 3.5.3208
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