Green chicken
Green chicken ( Hariyali murg/hirve chicken):
The name and the color of the chicken roughly determines it's ingredients. Yes, you guessed correctly. Green chillies, green coriander leaves and green fresh pudina leaves are the main ingredients in this recipe. This is an unique preparation, away from the mountain of spices, red chillies and coconut.
Green chicken is prepared in many ways in different communities. Some add few spices, some skip them. In Hyderabad cuisines, the green paste is added while cooking chicken, they do not marinate chicken with anything. Some marinate chicken with all spices, green paste and just cook. In Maharashtra, coconut scrapings are added while cooking or some roast coconut and add along with few more spices. Recipes differ in many ways in different states. So I shall share with you my recipe, I have differed it in many ways.
Ingredients and method of preparation:
Follow step by step:
Step 1:
Badam(10)+cashewnuts(10)+3 medium size onions roast in oil till brown and keep aside to cool.
Step 2:
Green paste- handful of coriander leaves, pudina leaves,15 green chillies, curd 100 gm= grind to a paste.
Step 3:
Add roasted onions, badams and cashewnuts to this green paste and grind again.
Step 4:
Wash the chicken 3 times.
Marinate washed chicken with above grinded paste and keep in refrigerator overnight.
Step 5:
Next morning apply 2 lemon juice to this marinated chicken and mix well and keep aside for 2 hrs.
Step 6:
Make fresh ginger garlic paste with 2 inches ginger and 1 fat whole garlic. Remove and keep it aside.
Step 7:
Again make a green paste with spices for your gravy with fistful of coriander leaves, pudina leaves, 5 green chillies, 5 cloves, 2 cardamoms, 2 javitri with little water.
Step 8:
Chop 4 fat onions to fine pieces.
Step 9:
Main chicken process:
Heat a handi, add 3 tablespoon of oil, add khada masala -2 cardamom, 2 bay leaves, 4 cloves, 2 javitri and 4 cinnamon sticks. Then add chopped onions from step 8. Saute very well till pink. Add freshly ground ginger garlic paste from step 6. Saute well till raw smell goes. Pick marinated chicken pieces from step 5 and add in this and saute chicken pieces for 5 mins. Add remaining green masala of step 5. Saute for a while. Then add freshly grinded green masala from step 7. Saute for a minute. Now cover and let chicken cook.
Once chicken is tender add masala powders - 2 tablespoons each of cumin powder, coriander powder, garam masala. Mix well.
Add 3 green chillies long slitted, salt as per taste. Cover and cook for 2 mins. Add 2 tablespoons of fresh cream.
Add 2 pinches of green food color ( its optional) if u want at this stage, I add because I love greenish color to my chicken. Add more 2 tsp of fresh cream, pepper powder and mix well and cover and cook for 2 minutes and you are done.
Off the flame and keep your green chicken standby for 30 minutes.
You will see that your chicken gravy will get thick, a semi dry preparation.
Serve with rice/roti/naan/parata.
The name and the color of the chicken roughly determines it's ingredients. Yes, you guessed correctly. Green chillies, green coriander leaves and green fresh pudina leaves are the main ingredients in this recipe. This is an unique preparation, away from the mountain of spices, red chillies and coconut.
Green chicken is prepared in many ways in different communities. Some add few spices, some skip them. In Hyderabad cuisines, the green paste is added while cooking chicken, they do not marinate chicken with anything. Some marinate chicken with all spices, green paste and just cook. In Maharashtra, coconut scrapings are added while cooking or some roast coconut and add along with few more spices. Recipes differ in many ways in different states. So I shall share with you my recipe, I have differed it in many ways.
Ingredients and method of preparation:
Follow step by step:
Step 1:
Badam(10)+cashewnuts(10)+3 medium size onions roast in oil till brown and keep aside to cool.
Step 2:
Green paste- handful of coriander leaves, pudina leaves,15 green chillies, curd 100 gm= grind to a paste.
Step 3:
Add roasted onions, badams and cashewnuts to this green paste and grind again.
Step 4:
Wash the chicken 3 times.
Marinate washed chicken with above grinded paste and keep in refrigerator overnight.
Step 5:
Next morning apply 2 lemon juice to this marinated chicken and mix well and keep aside for 2 hrs.
Step 6:
Make fresh ginger garlic paste with 2 inches ginger and 1 fat whole garlic. Remove and keep it aside.
Step 7:
Again make a green paste with spices for your gravy with fistful of coriander leaves, pudina leaves, 5 green chillies, 5 cloves, 2 cardamoms, 2 javitri with little water.
Step 8:
Chop 4 fat onions to fine pieces.
Step 9:
Main chicken process:
Heat a handi, add 3 tablespoon of oil, add khada masala -2 cardamom, 2 bay leaves, 4 cloves, 2 javitri and 4 cinnamon sticks. Then add chopped onions from step 8. Saute very well till pink. Add freshly ground ginger garlic paste from step 6. Saute well till raw smell goes. Pick marinated chicken pieces from step 5 and add in this and saute chicken pieces for 5 mins. Add remaining green masala of step 5. Saute for a while. Then add freshly grinded green masala from step 7. Saute for a minute. Now cover and let chicken cook.
Once chicken is tender add masala powders - 2 tablespoons each of cumin powder, coriander powder, garam masala. Mix well.
Add 3 green chillies long slitted, salt as per taste. Cover and cook for 2 mins. Add 2 tablespoons of fresh cream.
Add 2 pinches of green food color ( its optional) if u want at this stage, I add because I love greenish color to my chicken. Add more 2 tsp of fresh cream, pepper powder and mix well and cover and cook for 2 minutes and you are done.
Off the flame and keep your green chicken standby for 30 minutes.
You will see that your chicken gravy will get thick, a semi dry preparation.
Serve with rice/roti/naan/parata.
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