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Hiryali Chicken


  • 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


  • 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.