Introduction:
Green chicken is a very taste and flavorful dish mainly made from a paste of fresh coriander, mint, and green chilies. Its gravy is creamy, and the taste is a bit spicy and refreshing. This dish is usually served at dinner parties or family get-togethers. Nowadays it is also popular in restaurants under names like hari mirch chicken or green masala chicken. It goes well with naan, let's start making this wonderful recipe.
Ingredients:
• Chicken 1 kg (washed and cut into medium pieces)
• Yogurt 1 cup (whisked)
• Fresh coriander 1 large bunch (finely chopped)
• Mint leaves 1 cup
• Green chilies 6-8 (adjust to your taste)
• Ginger garlic paste 2 tablespoons
• Onions 2 large (finely chopped)
• Cashew nuts 10-12 (soaked in water)
• Fresh cream or malai 3 tablespoons (optional, to make the gravy creamy)
• Turmeric powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Garam masala powder 1/2 teaspoon
• Salt to taste
• Oil or ghee 4 tablespoons
• Lemon juice 1 tablespoon
How to make the green masala pasta
First, put these ingredients into a blender jar.
• Fresh coriander
• Mint leaves
• Green chilies
• Soaked cashew
• A little water
Grind them into a smooth paste. This is your green masala, which gives the chicken its special taste.
How to marinate the chicken
In a large bowl, put the chicken pieces and add.
• Ginger garlic paste
• Turmeric powder
• Salt
• Yogurt
• 2 tablespoons of the green masala paste.
Mix everything well and let it marinate for 30 to 40 minutes. If you have time, keep it in the fridge for 1 hour for even better flavor.
How to cook
1. Heat oil in a heavy bottomed pan or kadai.
2. Add the finely sliced onions and saute until golden brown.
3. Add the remaining green masala paste and cook on medium heat for 3,4 minutes until the raw smell goes away.
4. Add the marinated chicken, keep the flame medium, and cook for 10 minutes so the chicken releases its water.
5. Now add coriander powder, garam masala powder, and cream. Mix everything well.
6. Cover the pan and cook on low heat for 15 to 20 minutes. Stir occasionally so the chicken doesn't stick to the bottom.
7. If needed, add a little water to adjust the gravy consistency.
8. When the chicken is tender and oil starts separating on top, turn off the heat.
9. Finally, add a little lemon juice to give it a fresh, tangy flavor .
Tips:
1. Always soak cashew
Soak the cashew in water for at least 20 to 30 minutes before making the paste. This makes the gravy very creamy and smooth.
2. Keep the yogurt at room temperature
Cold yogurt can split while cooking. So take the yogurt out of the fridge at least 15 minutes before using it, so it comes to Room temperature.
3. Trick to keep the green colour bright
When you grind the green paste, add a few ice cubes or a little chilled water. This keeps the paste bright green.
4. Add a little kasuri methi
If you like, at the end, crush about 1/2 teaspoons of dried fenugreek leaves (kasuri methi) and add them. This makes the flavor more aromatic.
Conclusion:
Green chicken is one such dish which becomes the pride of every dinner table because of its freshness and flavor. When coriander, mint and green chilies are blended together, a refreshing and slightly spicy taste comes out which goes perfect with soft pieces of chicken. Its creamy gravy becomes even richer by being made with cashew and cream, and the tangy touch of lemon juice makes it even more delicious. The biggest specialty of this recipe is that it is not only tasty but is also light to digest, hence it is a best choice for family gathering, casual dinners, or weekend meals. You can serve it with naan, rumali roti, tandoori roti or plain rice it tastes equally delicious in every combination. If you want to experiment a little, this dish can also be enjoyed with pulao or cumin rice. After trying it once at home, you will understand why people like it in restaurants as "hari mirch chicken" or "green masala chicken ". This is one dish which is a must try for every mutton or chicken lover.
Read More
Comments
Post a Comment