Coriander – Mint Chicken (Pudina)

For preparing chicken hariyali, first boil chicken pieces in 1/4 cup water adding 1/4 tbsp ginger-garlic paste and little salt for 7 minutes. Drain chicken pieces and keep chicken stock aside.

Heat oil in a frying pan and add cinnamon and cardamom. Stir in sliced onions, remaining ginger-garlic paste and fry till golden brown in color. Add green chillies and fry for a few more seconds.

Grind the fried onion masala with mint and coriander leaves. Pour chicken stock into the blender and grind the ingredients to a smooth paste.

Heat butter in a pan and splutter cumin seeds. Add the ground paste and fry in low heat for 5 minutes.

Stir in boiled chicken pieces and simmer till chicken is done and the gravy has acquired a thick consistency. Check for salt if required and add accordingly.

You can add lemon juice if needed for a tangy tasty.(optional)

Chicken hariyali, a yummy North Indian dish, is ready. Garnish with onion rings and serve hot with rotis or naan.