Chicken hariyali

As the name, this dish involves green leafy vegetables and spices marinated with chicken. Its an easy and mouth watering delight.

In this recipe I have used mint, coriander, fenugreek leaves and spinach. This legendary dish is rich and can be cooked on pan or grilled.

Marination time - At least 5 hrs

Preparation time - 40 minutes

Cooking time - 10 to 12 minutes

Serves - 2

Ingredients -

1. Boneless chicken - 350 gms
2. Oil - 3 Tb spoon


A. For the green paste -

1. Coriander leaves - 1/2 cup
2. Mint leaves - 3/4 cup
3. Fenugreek leaves - 1/2 cup
4. Spinach - 1/2 cup
5. Green chilly - 2
6. Hung curd - 1/2 cup


B. For the spice marination -

1. Red chilly powder - 3/4 Tb spoon
2. Turmeric powder - 1/2 Tb spoon
3. ginger garlic paste - 3/4 Tb spoon
4. Coriander powder - 1/2 Tb spoon
5. Cumin powder - 1/2 Tb spoon
6. Garam masala - 3/4 Tb spoon
7. Lemon juice - 1 Tb spoon
8. Kasuri methi - 1 & 1/2 Tb spoon
9. Salt


Procedure -

1. Chop boneless chicken into cubes.

2. In a bowl add chicken cubes. Add all the ingredients mentioned in Spice marination and mix well. Keep aside and cover with a lid for 30 minutes.

3. Meanwhile to make green paste, in a grinder add coriander leaves, mint leaves, fenugreek leaves, spinach and green chillies and grind into fine paste. Transfer it in another bowl.

4. Add hung curd in green paste and mix well.

5. Pour the green paste on marinated chicken and mix.

6. Refrigerate overnight or at least for 5 hours.

7. In a frying pan add 2 Tb spoon oil and once the oil turns hot add marinated chicken pieces one by one. Let it cook on low flame for a minute. Cover with a lid for 4 to 5 minutes.

8. Open the lid and turn the chicken pieces another side and add 1 Tb spoon oil. Cover with a lid for another 4 to 5 minutes.

9. Serve hot with a slice of lemon and onion.