If you are a chicken curry fan then you have to try this one. Hariyali Chicken Ghee Roast is a green twist to a regular ghee roast masala and a perfect curry for rotis and naan.
Hariyali Chicken Ghee Roast with a blend of herbs, spices, and aromatic ingredients makes it unique and nutritious. Therefore, you can indulge and enjoy it guilt-free with the goodness of nutritious herbs.
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Step-by-step recipe for Hariyali Chicken Ghee Roast
Cut chicken into small pieces. In a glass bowl, add chicken pieces along with 1 teaspoon ginger garlic paste, 1 tablespoon yogurt, ¼ teaspoon turmeric powder, 1 tablespoon lemon juice, and ¾ teaspoon salt. Mix well and let the chicken marinate for 30 minutes.
Hariyali Ghee Roast Paste – Dry roast coriander, cumin, peppercorns, and methi seeds for 1 minute on slow flame.
Cool and transfer to a grinder jar along with chopped garlic, green chilies, curry leaves, mint, coriander leaves, methi leaves, spinach, and ½ cup soaked tamarind water. Grind to a smooth paste.
Heat a wok or a saucepan on low flame and add 1 tablespoon ghee along with 1 tablespoon of cooking oil. Add marinated chicken pieces and stir fry on high heat for 1 minute.
Reduce the flame to low, cover, and cook for 10 to 15 minutes. But make sure not to overcook it as the chicken will be later simmered in hariyali paste.
Heat another saucepan on low heat and add 1 tablespoon of ghee. Pour the hariyali paste from the grinder into the saucepan. Gently stir and simmer the paste on low flame for 5 minutes. You can cover the pan if it starts spluttering.
After 5 minutes, add 2 teaspoons of grated jaggery, ½ teaspoon salt, and all the cooked chicken pieces along with the gravy to the hariyali masala.
Stir well and cook on slow flame for 5 more minutes.
Serve hot with roti, paratha, or naan.
Hariyali Chicken Ghee Roast
Equipment
- Mixer Grinder
- Mixing Bowl
- 2 saucepans (20 cm diameter)
Ingredients
- 800 grams chicken with bones, cut into small pieces
- 2 teaspoon grated jaggery
- 2 tablespoon ghee clarified butter
- 1 tablespoon cooking oil
For marinade
- 1 teaspoon ginger and garlic paste combined
- 1 tablespoon yogurt
- ¼ teaspoon turmeric powder
- 1 tablespoon lemon juice
- ¾ teaspoon salt
Hariyali Ghee Roast Paste
- 1 tablespoon coriander seeds
- ½ tablespoon cumin seeds
- 1 teaspoon black peppercorns
- ¼ teaspoon fenugreek seeds
- 2 tablespoon chopped garlic
- 5 green chilies chopped
- 10 curry leaves
- ¼ cup chopped mint leaves
- 1 cup chopped coriander leaves
- ¼ cup methi leaves
- 4 to 5 spinach leaves chopped
- ½ cup tamarind soaked water small lime size dry tamarind soaked in ½ cup hot water
Instructions
Marinate
- Cut chicken into small pieces. In a glass bowl, add chicken pieces along with 1 teaspoon ginger garlic paste, 1 tablespoon yogurt, ¼ teaspoon turmeric powder, 1 tablespoon lemon juice, and ¾ teaspoon salt. Mix well and let the chicken marinate for 30 minutes.
Hariyali Ghee Roast Paste
- Dry roast coriander, cumin, peppercorns, and methi seeds for 1 minute on slow flame. Cool and transfer to a grinder jar along with chopped garlic, green chilies, curry leaves, mint, coriander leaves, methi leaves, spinach, and ½ cup soaked tamarind water. Grind to a smooth paste.
- Heat a wok or a saucepan on low flame and add 1 tablespoon ghee along with 1 tablespoon of cooking oil. Add marinated chicken pieces and stir fry on high heat for 1 minute. Reduce the flame to low, cover, and cook for 10 to 15 minutes. But make sure not to overcook it as the chicken will be later simmered in hariyali paste.
- Heat another saucepan on low heat and add 1 tablespoon of ghee. Pour the hariyali paste from the grinder into the saucepan. Gently stir and simmer the paste on low flame for 5 minutes. You can cover the pan if it starts spluttering.
- After 5 minutes, add 2 teaspoons of grated jaggery, ½ teaspoon salt, and all the cooked chicken pieces along with the gravy to the hariyali masala. Stir well and cook on slow flame for 5 more minutes.
- Serve hot with roti, paratha, or naan.
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