Hariyali Chicken

 

Hariyali Chicken

About the Recipe

A good Hariyali Chicken is judged by one thing first. It's green. Not faded. Not dark. Not blackened. Just fresh, lively, and full of life. This recipe follows a simple rule passed down quietly in Indian kitchens. Green chutney should never be exposed to long heat. It needs respect, timing, and patience. That is how the colour stays bright, and the flavour stays fresh.

This Hariyali Chicken is cooked in layers. Chicken is sealed first, so it stays juicy. The gravy is built slowly. And the green chutney enters only at the end, when it can shine.

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Time & Servings

Preparation Time: 30 minutes
Cooking Time: 45 minutes
Serves: 3-4

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Ingredients

For Chicken Marinade

• 6 pieces - Chicken Drumsticks

• 1 tsp - Salt

• ½ tsp - Turmeric Powder

• 1 tbsp - Ginger Garlic Paste

For Green Chutney

• 2 handfuls - Spinach Leaves

• 1 tsp - Turmeric Powder (for blanching)

• ½ cup - Fresh Mint Leaves

• ½ cup - Fresh Coriander Leaves

• 1 cup - Thick Buttermilk

• ½ cup - Desiccated Coconut

• ½ cup - Roasted Chickpeas

• ½ tsp - Black Pepper Powder

• 1 tsp - Cumin Powder

• Salt - To Taste

• 3–4 pcs - Green Chillies

• 1 pc - Lemon (Juice)

For Gravy

• 2–3 tbsp - Oil

• 1 tsp - Mustard Seeds

• 10–12 leaves - Curry Leaves

• 1 pc - Black Cardamom

• ½ cup - Onion Paste

• ½ cup - Cashew Paste

• 1 cup - Water

Final Touch

• 2–4 tbsp - Homemade Butter

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Method

1. Make deep cuts on the Chicken Drumsticks, so they cook evenly and remain tender.

2. Marinate with Salt, Turmeric Powder, and Ginger Garlic Paste. Rest for 15–20 minutes.

3. Heat Oil in a non-stick pan on a low flame. Shallow fry the drumsticks, turning gently until sealed.

4. Cover and cook for 10 minutes on a low flame. Remove once cooked and keep aside.

5. Blanch Spinach Leaves in boiling water with Turmeric Powder. Drain and cool immediately.

6. Grind blanched Spinach, Mint, Coriander, Buttermilk, Desiccated Coconut, Roasted Chickpeas, Black Pepper Powder, Cumin Powder, Salt, Green Chillies, and Lemon Juice into a fine chutney. Keep aside.

7. In the same pan used for chicken, add Mustard Seeds, Curry Leaves, and Black Cardamom. Let them crackle.

8. Add Onion Paste and cook patiently till soft, brown, and oil starts separating.

9. Add Cashew Paste and cook till glossy and aromatic.

10. Add fried Chicken Drumsticks and coat them well with the gravy.

11. Pour in Water, cover, and simmer on a low flame for 15 minutes.

12. Once the chicken is fully cooked, add the Green Chutney. Mix slowly and gently.

13. Cook uncovered on a very low flame till the oil releases.

14. Finish with Homemade Butter and switch off the heat.

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Chef’s Note

Green chutney always goes in at the last stage. Early heat kills both colour and fragrance. This one step decides whether your Hariyali Chicken looks alive or tired.

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Caption

When green stays green, flavour stays honest.

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Jamjo ane Jamarjo