North Indian food recipe of Chicken Hariyali

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North Indian food recipe of Chicken Hariyali
07.09.05 (10:14 pm)   [edit]

Indian food recipe of Chicken Hariyali

Why the name Chicken Hariyali? Because, this indian recipe ingredients include lots of green leaves such as coriander leaves and mint leaves or curry leaves. When cooked completely, this indian food of chicken hariyali has a cool greenish look.

Chicken Hariyali is a north indian food. It could be enjoyed greatly with rice or vegetable pulao. You could find chicken hariyali in mostly north indian restaurants.

Next time, if you are planning the lunch menu to invite your guests, chicken hariyali could be a great choice. The lunch menu consisting of indian food could be following:

Chicken Hariyali recipe ingredients (indian recipe)

  • Chicken (cut into small pieces) - 1 1/2 lbs

  • Onion - 1 large

  • Corainder leaves - 1/2 bunch

  • Mint leaves - 1/2 bunch

  • Chilli powder - 1 tsp

  • Turmeric powder - 1/2 tsp

  • Cumin powder - 1 tsp

Recipe ingredients for paste

  • Garlic clove - 1 whole

  • Ginger - 1 inch piece

  • Green chillies - 5-6

  • Cinnamon stick - 1

  • Cloves - 2-3

  • Cardamom pods - 1

  • Lemon juice - 1 tbsp

  • Oil for frying

  • Salt to taste

Chicken Hariyali recipe preparation method (indian recipe)

Rub the salt, turmeric, chilli and cumin on the chicken pieces and keep covered for 20-25 minutes. Heat the oil and add the onions. When the onions are golden brown, add the chicken pieces and fry in medium heat till the chicken is well done. Add the ground paste and fry till all the water evaporates and the mixture is dark green. Add the lemon juice and heat for 2-3 minutes. Add salt as per taste. You could also put 1/2 tsp of Ghee(Butter) if you like for good smell. Cook for few minute and you are all set to enjoy chicken hariyali. Serve hot Chicken Hariyali with rice and dal and some salads And enjoy the indian food.


posted by: newbie (reply)
post date: 08.03.05 (8:43 am)

when do you add the coriander and mint leaves? do you grind them up with the paste? or do you add them later?

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