How To Make Hariyali Chicken Dinner for Meal

Hariyali chicken tastes like hariyali chicken tikka However, the difference is that it is curry-based. It is a healthy dinner when served with paratha or roti. This green chicken curry recipe is an easy pour-and-cook recipe! Blend several ingredients in the blender or food processor and pour the sauce over chicken and cook!

The green chicken masala is delicate and lemony as well as herby. It’s a distinct departure from the typical tomato-based Indian curries you may be used to eating.

This recipe is incredibly simple to prepare. I’ve been working to come up with other cook and pour recipes including this. It (like all of them) is very easy to prepare and also packs a punch in taste.

Ingredients of Hariyali Chicken:

• 350 gm Chicken
• 1 tsp Coriander powder
• 1 tsp Red chilli powder
• 1/2 tsp Cumin powder
• 1/2 cup Spinach leaves
• 1 cup Coriander leaves
• 1/2 cup Mint leaves
• 4 Green chillies
• 1 inch Ginger, chopped
• 1/2 cup Cashew nuts
• 1/2 tsp Garam masala
• 1/2 cup Curd
• 1 tbsp Lemon juice
• 5 Garlic cloves, chopped
• 1/2 tsp Haldi
• 1 Onion, chopped
• 1 tbsp Ghee
• 1/4 cup Fresh cream
• to taste Salt

Difference between Green Chicken Curry/Hariyali Chicken?

The green chicken curry is known under variety of different names, including hariyali chicken, green masala chicken, and green chicken chutney. There’s a possibility that I have invented the last one (green chicken chutney). I’m not certain if people call it that other than for me lol.

Hariyali chicken is usually prepared in two ways: dry dish that’s how it is typically served at Indian celebrations (hariyali Chicken tikka) or in a curry, where chicken is cooked in a rich sauce (hariyali masala for chicken) and served with rice or with Roti. This recipe is an Indian curry.

Additionally, for those who’ve not heard of hariyali is a simple word that signifies “greenery.” And clearly there’s plenty to be found in green from this. The primary ingredients are mint, cilantro lemon, yogurt as well as spices and cashews.

Cashews aren’t usually employed in this dish but I do like the crunchiness and the hint of creaminess that they provide in the dish. I’ve also made it without nuts as well and it’s still delicious although it’s a bit thinner but still delicious. If you don’t want nuts, you can leave them out or you can try this with non-sweetened coconut shredded? Or white poppy seeds as well as sesame seed?