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.