Ingredients
- Hara Dhania (coriander leaves) ½ bunch
- Podina (mint leaves) ½ bunch
- Hari mirch (green chilies) 3-4 or to taste
- Cream 2 tbsp
- Oil 2 tbsp
- Sabut garam masala (whole spice) 1 tsp
- Pyaz (onion) chopped 1
- Adrak lehsun (ginger garlic) paste 1tsp
- Chicken ½ kg
- Namak (salt) 1 tsp or to taste
- Greens & cream mixture
- Water 1-2 tbsp
- Zeera (cumin) powder ½ tsp
- Garam masala (whole spice) pow-der ½ tsp
- Kasuri methi (dried fenugreek leaves) 1 tsp
Directions
- In a blender, add coriander leaves, mint leaves, green chilies and cream and blend until combine.
- Set aside In a pan, heat oil, add whole spices and fry. Add onions and fry until translucent. Add ginger garlic paste and fry un- til onions are brown.
- Add chicken and fry until chicken changes color.
- Add Salt and green cream mixture and mix well.
- Add 2 tbsp water and cover to cook for 10-15 minutes until chick- en is tender.
- Add cumin powder and whole spice powder and dried fenugreek leaves.
- Mix well for a minute and turn off the flame.
- Hiryali chicken is ready to serve.