Hariyali Chicken Ghee Roast
Hariyali chicken ghee roast is made with a blend of regular herbs, aromatics, and selected spices making it perfect to be served with naan, or Rotis.
Servings 4
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.
