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Hyderabadi green chicken curry, also called Hariyali chicken, is a popular dish that comes from Hyderabad's Nizami cuisine. Fresh green herbs like mint, coriander leaves, green chillies and spices are combined to make this famous dish look so beautifully green while adding a burst of flavour.
Compared to other regional Indian cuisines, Hyderabadi cuisine is renowned for being more spicy. In Hyderabad, this dish is frequently offered at festivals and weddings. However, there are other versions of Hariyali Chicken, the Hyderabadi version is distinguished by its spice combination and cooking methods. Fresh mint leaves provide a cooling effect on the body. Sometimes, to give the dish a royal touch, almond paste is added. Explore some essential suggestions to make this tasty chicken curry that will surprise your friends and family.
Good Quality Ingredients
For a tasty flavour, start by selecting bone-in chicken chunks. The type of chicken, like drumsticks or thighs, guarantees moisture and softness while cooking. Although boneless chicken is easier, bone-in chunks of chicken taste more genuine. The flavour of this curry is enhanced by the use of fresh herbs, especially mint and coriander (cilantro). Along with ginger and garlic for a strong base flavour, you'll also need green chillies for spice. Spices like turmeric, garam masala, cumin, and coriander powder must be used whole and fresh to have the best taste. Last, good quality yoghurt softens the chicken and gives the gravy a silky base.
Green Paste Preparation
First, heat the oil in a hot pan and cook the green chillies, ginger, and garlic until they are light brown. Then, pour the sautéed ingredients into a container for a mixer or grinder. To make the ideal flavour balance, add fresh mint and coriander leaves. Mix a small amount of water and grind the mixture into a fine paste. Since it’s used to marinate the chicken, the preferable thing to do is to put it aside.
Chicken Marination
Chicken must be marinated to give flavour so that it will be juicy and soft when cooked. Put the chicken pieces and the prepared green paste in a mixing bowl. Add the curd or yoghurt, lemon juice, salt, cumin and coriander powders, and chicken masala powder. Make sure the chicken pieces are properly coated with the green masala by thoroughly mixing all the ingredients. Marinate the chicken and keep it in the fridge for at least two hours or overnight.
Cooking Process
In a pan, heat the oil and ghee. Allow the cinnamon stick, cloves, and bay leaf to crackle. After adding the marinated chicken, cook it until it turns white. Cook for 10 to 15 minutes, stirring at least twice during cooking. If the gravy is excessively thick, thin it up with a little water and correct the consistency. Add some curry leaves and bell peppers towards the end of the cooking process after they have been sautéed in oil to improve the flavour. This gives the curry a smokey taste and makes them look good. Depending on your choice, you can add water or coconut milk to change the gravy's consistency. Simmer the chicken until it's cooked through and soft.
Serving Tips
Once the chicken is soft and the gravy has reached the consistency you want, turn the heat off and serve hot with your choice of bread, roti, chapati, or naan. Add some flavour by garnishing with fresh coriander leaves and lemon juice as per your liking.
Image Credit: Sneha Biswas
