Not faded. Not dark. Not blackened.
A good Hariyali Chicken is judged by one thing first. It's green. Not faded. Not dark. Not blackened. No Compromise. Just fresh, lively, and full of life.
This recipe follows a simple rule passed down quietly in my kitchen. 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.
Ingredients List
| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 6 | Nos. | Chicken Drumsticks |
| • | 1.5 | tsp | Turmeric Powder |
| • | 1 | tbsp | Ginger Garlic Paste |
| • | 1.5 | cups | Spinach |
| • | 0.5 | cup | Fresh Mint Leaves |
| • | 0.5 | cup | Fresh Coriander Leaves |
| • | 1 | cup | Thick Buttermilk |
| • | 0.5 | cup | Desiccated Coconut |
| • | 0.5 | cup | Roasted Chickpeas |
| • | 0.5 | tsp | Black Pepper Powder |
| • | 1 | tsp | Cumin Powder |
| • | 4 | pcs | Green Chillies |
| • | 1 | pc | Lemon (Juice) |
| • | 3 | tbsp | Oil |
| • | 1 | tsp | Mustard Seeds |
| • | 1 | stm | Curry Leaves |
| • | 1 | pc | Black Cardamom |
| • | 0.5 | cup | Onion Paste |
| • | 0.5 | cup | Cashew Paste |
| • | 4 | tbsp | Homemade Butter |
| Salt to Taste | |||
| Water as required | |||
Method / Instructions
- Prepare and Marinate the Chicken: Make deep cuts on the chicken drumsticks so they cook evenly and remain tender. Marinate with salt, turmeric powder, and ginger garlic paste. Rest for 15–20 Minutes.
- Shallow-Fry the Chicken: Heat oil in a non-stick pan over a low flame. Shallow-fry the drumsticks, turning gently until sealed. Cover and cook for 10 Minutes on low heat. Remove once cooked and keep aside.
- Prepare the Green Chutney: Blanch spinach leaves in boiling water with turmeric powder. Drain and cool immediately. Grind the 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.
- Prepare the Gravy: In the same pan used for the chicken, add mustard seeds, curry leaves, and black cardamom. Let them crackle. Add onion paste and cook patiently until soft and brown, and the oil starts separating. Add cashew paste and cook until glossy and aromatic.
- Simmer the Chicken: Add the fried chicken drumsticks and coat them well with the gravy. Pour in water, cover, and simmer on a low flame for 15 Minutes.
- Add the Green Chutney: Once the chicken is fully cooked, add the green chutney and mix slowly and gently. Cook uncovered over a very low flame until the oil releases.
- Finish with Butter: Add homemade butter and switch off the heat.
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| π₯ Calories | 188 Kcal |
| πͺ Protein | 11.4 g |
| πΎ Carbohydrates | 5.2 g |
| π₯ Total Fat | 13.8 g |
| π§ Saturated Fat | 5.6 g |
| π± Dietary Fiber | 1.2 g |
| π¬ Sugars | 1.1 g |
| π§ Sodium | 215 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef’s Note
- The defining characteristic of Hariyali Chicken is its fresh green colour and herb-forward flavour, not a dark or heavily cooked gravy.
- Use thick buttermilk for a creamy chutney with balanced tanginess.
- Homemade butter added at the end gives the gravy a rich, rounded finish.
Tips & Tricks
- the Green Colour: Blanch spinach briefly and transfer immediately to cold water to retain its vibrant colour.
- Smooth Chutney: Grind the green chutney until completely smooth for a silky gravy.
- Chicken Texture: Seal the drumsticks before adding them to the gravy.
- This helps retain their juices.
- Heat Management: Never boil the green chutney vigorously.
- Excessive heat dulls its colour and fresh aroma.
- Final Finish: Add butter only after switching off the heat for a richer taste.
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