Chicken in Mint Coriander Yoghurt Sauce | Hariyali Murgh Korma

Hariyali Murgh Korma, succulent hen marinated in fragrant spices and cooked in freshly floor mint coriander wealthy yoghurt sauce with the warmth of green chillies! The sprinkle of kasoori methi and garam masala on the quit takes the korma up a notch! Have with rice or roti, you'll love this fowl curry!

Chicken in Mint Coriander Yoghurt Sauce | Hariyali Murgh Korma

My mint leaves inventory continually dies a gradual loss of life!?? I am positive a lot of you believe me. Whenever I see a clean bunch of mint leaves, I get tempted to grab at the least 2 bunches however I recognise I may not use them soon and settle with just one. And this simply rests underneath my coriander leaves in a container in the refrigerator and stays there all the time. ?? Sometimes out of guilt, I take away them, discard the terrible leaves, trim the ends, and hold them returned! As I write this, I still have some mint leaves which I am positive ought to have blackened by means of now. My advice for myself and for folks who are like me - buy mint leaves and use it the very equal day - or purchase most effective while you plan to apply it. If it goes right into a field, I guess it remains there!

Chicken in Mint Coriander Yoghurt Sauce | Hariyali Murgh Korma

Following my recommendation, I used to make mint coriander chutney from diverse sources due to the fact I am yet to find the proper stability for my palate. And then I got absolutely inspired via Farheen's Green Chicken Curry which is simple, normal curry, in contrast to the wealthy Mughlai type. Mint chutney can wait because this korma is just too appropriate, so proper that even my green food hater F had it with none reservation!

Well, Hara is a Hindi word for the colour green and Hariyali just means "greenery" or  "green stuff"! So here, the dish is called Hariyali because the sauce is green in colour!

Korma, in my understanding, is generally yoghurt based sauce.

Chicken in Mint Coriander Yoghurt Sauce | Hariyali Murgh Korma

How do I thicken my korma?

It is possible that by the end of the cooking, your korma is very thin because of the water from chicken and yoghurt. To prevent this from happening we add crushed fried onions - which gives body to the gravy. But there are other options! You may add a few soaked cashews or sesame seeds while making the green paste. You may also add heavy cream or labneh,  towards the end of the cooking but these will mellow down the heat so use sparingly or increase the green chillies and spices. I don't recommend cornflour for Indian dishes but if that is your only option, I won't even say Go ahead 🤐

Recipe stimulated and tailored fromHomemade with the aid of Farheen. I made again ultimate week however the gloomy days aren't pictures friendly! I needed to keep the pot so close to the window to capture the Hara color! ??

Chicken in Mint Coriander Yoghurt Sauce | Hariyali Murgh Korma

Hariyali Chicken Korma chook, bone-in and skinless, curry cut

half teaspoon caraway seeds (shah jeera)

Salt to flavor

marinated bird

Gound inexperienced paste

half teaspoon caraway seeds (shah jeera)

Salt to flavor

marinated bird

Gound inexperienced paste

1 and half to two cups whisked yoghurt (measure after whisking) ensure it's far room temperature.

Salt to flavor

marinated bird

Gound inexperienced paste

1 and half to two cups whisked yoghurt (measure after whisking) ensure it's far room temperature.

1 big onion, sliced

marinated bird

Gound inexperienced paste

1 and half to two cups whisked yoghurt (measure after whisking) ensure it's far room temperature.

1 big onion, sliced

marinated bird

Gound inexperienced paste

1 and half to two cups whisked yoghurt (measure after whisking) ensure it's far room temperature.

Salt to flavor

1/four cup fried onions, beaten

Marinate the hen:

Fried onions, don't overwhelm

1 big onion, sliced

1 and half to two cups whisked yoghurt (measure after whisking) ensure it's far room temperature.

Marinate the hen:

Fried onions, don't overwhelm

PIN for later

Make a batch of fried onions earlier than you start the marination

Marinate the hen:

Add all the marinade elements in a big bowl and whisk to combineAdd the bird pieces and blend to coat each piece thoroughlyKeep apart for 20 to forty five mins or refrigerate overnight

PIN for later

  • Add all of the inexperienced paste elements right into a mixie and grind to pasteYou may also ought to add a touch of water but not too muchGrind until it's far almost a smooth pasteYou may additionally upload soaked cashews or sesame seeds in case you need richer gravy
Chicken StewChicken KormaButter Chicken

  1. Add all the marinade ingredients in a large bowl and whisk to combine
  2. Add the chicken pieces and mix to coat each piece thoroughly
  3. Keep aside for 20 to 45 minutes or refrigerate overnight

PIN for later

  1. Add all the green paste ingredients into a mixie and grind to paste
  2. You may have to add a splash of water but not too much
  3. Grind until it is almost a smooth paste
    1. You may add soaked cashews or sesame seeds if you want richer gravy

Chicken StewChicken KormaButter Chicken

  1. Heat ghee and oil in a curry pot on a medium flame
  2. Saute the onions until golden brown with a dash of salt
  3. Add the 1/four cup fried onions, beaten and the green paste along with a few tablespoons of water (preferably from cleaning the mixie jar)
  4. Cook covered on medium to high flame until all chicken pieces turn white
  5. Open and stir in the whisked yoghurt and bring this to boil on a medium to high flame
  6. Reduce the flame to low, and cover and cook for 15 to 20 minutes or until the chicken is completely cooked
  7. Open, taste test and adjust the salt and spices as per taste and add a splash of water only if you want more gravy
  8. Stir in the fried onions, garam masala, cream and kasoori methi
  9. Simmer open for 5 to 8 minutes and switch off
  10. Serve warm with Onion Paratha, Pumpkin paratha, orRadish Paratha or ghee rice, chapati, roti, phulkas etc.

PIN for later

Chicken in Mint Coriander Yoghurt Sauce | Hariyali Murgh Korma

More Chicken recipe?

  • Chicken Stew
  • Chicken Korma
  • Butter Chicken

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