Hariyali Murgh Green Chicken

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Hariyali Murgh or green chicken, a classic Northern Indian dish, is chicken coated in a green sauce, typically made with green chilli, coriander, mint leaves, yoghurt and spices. It is hearty, flavourful, and so delicious served with rice, naan or chapati. I used chicken thighs, but chicken breast or drumsticks all work. The cooking time might vary. You can cube the chicken and thread them together to make chicken skewers too.

 

Hariyali Marinade
35 g Fresh coriander leaves with tender stalks, chopped 35 g Fresh mint leaves, chopped 3 Green chillies, stem and seeds removed 2 Garlic cloves, peeled 1/2 inch Ginger, peeled and sliced 2 tsp Garam masala 1/2 tsp Cardamom powder 1 tsp Roasted cumin powder 150 g Full-fat Greek yoghurt	8 / about 1 kg Bone-in, skinless chicken thighs 1 tsp Sea salt (or to taste) 50 g Butter 1 Organic lime, sliced, to serve 1/2 Red onion, thinly sliced, to serve 1 tbsp Fresh coriander, chopped, to serve

1. To make the marinade, use a mini food processor to blend the chopped coriander, mint, green chillies, garlic, ginger and spices with the yoghurt.
2. Place the chicken thighs in a large bowl, spoon the marinade to cover it completely, then cover the bowl and leave in the fridge for 6 hours, or overnight. Remove from the fridge at least 30 minutes before cooking.
3. Preheat the oven to 180C/350F. Season the marinated chicken with the sea salt and place in a roasting pan. Dot with the butter. Cover the roasting pan with a piece of foil and bake for 30 minutes. Remove the foil and cook for a further 30 minutes to reduce the liquid. Garnish with slices of lime, red onion and fresh corainder.

© 2024 | http://angiesrecipes.blogspot.com