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Indian cuisine with Joyita: Hariyali chicken

Serving 8

2 kg chicken breast
2 medium onions, chopped
1 tablespoon ginger garlic paste
4 small sticks cinnamon
7-8 cloves
1 ½ bunch fresh coriander
1 bunch fresh mint
2 tablespoon dried Fenugreek / Kasoori Methi
2 pinches Turmeric powder
2 tablespoons Kashmiri chilli powder
6 tablespoon sunflower oil
salt to taste


  • Cut boneless chicken breasts into small cubes/desired size and marinade with ginger garlic paste, turmeric powder, salt and Kashmiri chilly powder for at least 30 minutes.
  • Grind coriander leaf, mint leaf and fenugreek powder with one cup water into a smooth paste. Add more water if needed. Keep aside.
  • Heat 6 tbsp sunflower oil in a skillet. When hot, add cinnamon sticks, cloves and onions and saute until onions fry well.
  • Add marinated chicken pieces and fry until chicken is 3/4th cooked.
  • Add ground paste, cover with lid and continue cooking for 5-10 minutes.
  • Uncover and check if chicken has cooked thoroughly.
  • Continue cooking until the water evaporates and gravy begins to thicken.
  • Serve Hot with Fried rice, Steamed Rice or any Indian Flat Bread.


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