Hello, foodie buddies. Today’s recipe is a chicken recipe, and an easy one. It is Chicken Hariyali. Not to mention, a one-pot chicken recipe. Hariyali because it has the goodness spinach, and a little bit of mint and cilantro. It goes well with both roti and rice.
Since the chicken we get here takes long to cook, I made this dish in pressure cooker. The key to a well-made chicken curry, or any similar dish for that matter, is to roast the chicken well for several minutes with the spices. That’s what I did here too.
Let’s get started with the recipe of Hariyali Chicken. For the purpose of measurement, 1 cup = 250 ml. This recipe yields 4 servings.
Ingredients
- Chicken – 800 grams
- Oil – 1/2 cup
- Onion – 3 large
- Tomatoes – 1 large
- Bay leaves – 3
- Cinnamon – 2-inch stick
- Black cardamom – 1
- Black peppercorns – 15
- Black pepper powder – 1 tbsp or to taste, freshly ground
- Cumin powder – 1 tbsp
- Green chilies – 2 or to taste, chopped
- Water – 1 and 1/2 cup
To Grind into a Paste
- Baby spinach – 1/2 bunch, blanched
- Coriander leaves – 1/2 cup. lightly packed
- Mint leaves – 1/3 cup. lightly packed
- Green chilies – 4
- Garlic – 10 cloves
- Ginger – 1/2-inch piece
To Grind Together
- Garlic – 10 cloves
- Ginger – 1/2-inch piece
- Cloves – 3
- Green cardamom – 2
How to Make Hariyali Chicken
- Make a smooth puree of blanched spinach, coriander leaves, mint, green chilies, garlic, ginger, and some water.
- In a mortar and pestle, pound together the ginger, garlic, cloves, and green cardamoms.
- Heat oil in a pressure cooker. Add in the bay leaves, cinnamon, black peppercorns and black cardamom. Saute them for a minute till they turn aromatic. Try not to burn the spices.
- Add in the chopped onion and saute till it begins to turn golden.
- Add in the ginger-garlic-spice mix and saute for a minute till the raw smell disappears.
- Add in the chicken, and saute it for 3-4 minutes till it gets some color.
- Next, add in the tomatoes, salt, and the green chilies and mix well.
- The chicken and tomatoes will release their water. Cover the cooker with the plain lid and allow it to cook for another 5-6 minutes till the tomatoes get mushy and oil begins to separate. Add in the black pepper powder and cumin powder and mix well.
- Next, add in the spinach-mint-cilantro puree and mix well.
- Roast the chicken for another 10-15 minutes on medium flame, stirring occasionally and sprinkling some water every now and then when the mixture gets dry.
- Add 1 cup of water or depending upon your pressure cooker. Check the salt. We need a thick gravy.
- Pressure cook for 1 whistle and switch off the flame. Allow the pressure to release on its own.
- Hariyali Murg is ready. Serve hot with roti, naan or rice.