Tuesday, 4 November 2014

Chicken Hariyali (Hariyali Murg Masala)


Recipe Servings
:
3
Recipe Cook Time
:
40 Minutes + Marination Time (4 -5 hrs.)
Ingredients:
·        Boneless chicken (medium pieces)-500 grams.
·        Mint leaves-1/2 cup.
·        Chopped Coriander leaves-1/2 cup
·        Fresh spinach leaves- 1 branch
·        (Take only leaf portion and wash it in hot water.)
·        Green chili paste-1tbsp.
·        Ginger-garlic paste-2 tbsp.
·        Lemon juice-1 no.
·        Hung curd-2 tbsp.
·        Kebab masala-1 tsp.
·        Mustard oil-3 tbsp.
·        melted butter/ ghee/oil ( for brushing over chicken pieces-As require

For gravy:

·        Rest and thick marinated gravy portion after picking up the chicken pieces
·        Fresh cream-2 tbsp.
·        Tomato ketchup-1 tbsp.
·        Salt-to taste
·        Sugar-1tsp.
·        Vinegar-1/2 tsp.
·        Dry fenugreek powder-1/4 tsp.
·        Little bit Garam masala or kebab Masala with which you marinade chicken.
·        Kashmiri red chili powder-1/2 tsp.
·        Butter - 1 tbsp.


Method:
·        Wash and Clean chicken pieces and add a tsp. of salt, lemon juice and a tsp of ginger-garlic paste.


·        Marinate for at least ½ an hour (First marination).
·        You will see Chicken will release water which you have to be discarded.
·        Now blend mint leaves, coriander leaves, spinach and green chilies together.
·        Add this paste and rest of the ingredients (for gravy) into the marinated chicken pieces.

·        Again marinate for second time for at least 4-5 hours.
·        Now prick chicken pieces using wooden skewers.


·        Keep aside the rest gravy for final cooking.


·        Gently place chicken pieces over high metal rack. Cook in micro-grill combined for 15-20 mints.


·        Brush oil/ghee/butter on chicken pieces in between grilling.


·        Grill it again for another 5 minutes.
·        After removing grilled chicken pieces keep them aside.


For gravy:
·        Take a pan/kadai and put butter.


·        When hot, pour paste (rest one after pricking before grilling) .cook for 2 – 3 minutes in gentle heat.


·        Mix rest of the ingredients ( for gravy) in another container. Mix well gently and cook for another 2 minutes.
·        Remove from heat and mix the grilled chicken pieces.


                  ·        It is ready and ready to serve. Serve hot with plain chapatti (Indian Bread), Plain                               Naan or Butter Naan.


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