Chicken Hariyali

Chicken Hariyali is a north indian non-vegeterian side dish that goes well with Naan, Rotis, Parathas, Phulkas and Rice too. The speciality of this dish is its color - the term "Hariyali" means "Green".

I came across this dish through some tv cookery show. I thought of giving some variations to add it to my innovated dishes. As the title says "Chicken Hariyali", people might think Corriander leaves is one of the main ingredients. I dont like using Corriander Leaves in my cooking and I always keep away from it.

If you like using Corriander leaves, it can be added to the ingredients that i have listed below under the heading To Grind.

Ingredients
Chicken - 500gms
Capsicum - few cubes
Onion - small one, finely chopped

To Grind
Mint Leaves (Pudhina) - 25 to 30 leaves
Curry Leaves - few
Green Chillies - 3
Corriander Powder - 1 tbsp
Cumin Powder - 1 tsp
Garam Masala Powder - 1/2 tsp
Cashews - 4

To Season
Cumin seeds - 1 tsp
Curry Leaves - few
Oil - 1 tbsp

To Marinate
Ginger Garlic Paste - 2 tsp
Curd - 1 tbsp
Turmeric powder - a pinch
Lemon juice - 2 tsp
Salt - as required

Procedure
(1) Marinate the Chicken pieces and keep it aside for 15 to 30 minutes.
(2) Pour Oil in a pan and to the heating oil add cumin seeds.
(3) Allow the cumin seeds to splutter and then add curry leaves.
(4) Add the chopped onions and little salt to it and wait till gets golden brown.
(5) To the fried onions, add the grinded paste.
(6) Add little water, if required.
(7) Saute once a while and wait till oil separates.
(8) Add the marinated chicken to the gravy.
(9) Cover and cook in a medium flame.
(10) Add the Capsicum cubes at the end.
(12) Garnish the dish with Capsicum and Mint Leaves and serve hot.

Give a try and let me know your comments and if you come up with anymore variations to this, please post it as well.