Sunday 15 April 2018

Haryali Chicken Masala

Hello friends.

Another  hot request for Sunday lunch table is my Haryali Masala chicken. It's a dish that is cooked with coconut and freshly ground green masalas. It can be paired with rice or chappati or better still gutli brun pau.

This recipe is experimented many times and then perfected. The recipe is for one kg chicken and will be good enough for 4/5 persons.

Haryali Chicken


 For Gravy

1 kg Chicken
Half cup curd
Whole dry spices
1 tbsp ginger garlic paste
1 tsp cumin seeds
1 tbsp oil
Salt to taste
1/2 tsp Tumeric Powder
1/2 tsp Garam Masala
2 bay  leaves

For the masala grind

3 tsp grated fresh coconut
1 cup corriander leaves
1/2 cup mint leaves
2 green chillies
2 big onions
1 tbsp Saunf ( fennel )


1. Wet grind all the ingredients mentioned to make a smooth paste.

2. Now heat oil in a pan, add bay leaves and dry garam masalas.

3. To that add ginger garlic paste and the washed chicken to the pan. Cook for 2 minutes.

4. Add the green masala and let the chicken get coated with the masala.

5. Add other dry spices, salt and fry for two more minutes till it emits a beautiful aroma. Cover and cook the chicken further.

6. Now mix the beaten curd and cook the chicken till it is fully done.

7. You can cook till  required consistency of chicken gravy.

8. Serve with rice, roti or pav. Any which way it's finger licking good.

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