Haryali Chicken | Chicken Fry | Indian Recipe

Haryali Chicken

I had this huge bunch of coriander at home and didn’t know what to do with it besides garnishing or making some chutney or sauce.  Being a weekend, I cooked this amazing starter to go along for our Sunday day drinking habits before lunch. The coriander’s flavor had completely changed when cooked but its freshness was intact even after cooking for minutes. You will find it taste so much better than the “Haryali kabab” which are packed with colour than any green vegetable as a base.

INGREDIENTS

§  ½ kg Chicken, medium piece

§  1 bunch of Coriander leaves

§  Green chillies as per taste

§  Salt as per taste

§  ½ tsp Turmeric

§  1tsp Cumin powder

§  1tsp Coriander powder

§  1inch Ginger

§  5cloves of Garlic

§  5 black pepper corn

§  2Tbs Oil

PREPARATION

1.       In a mixer, add coriander leaves, ginger, garlic, black pepper and green chillies, grate until it is formed to a thick paste.

2.       In a pan heat the oil, add the chicken, coriander powder, cumin powder, turmeric and salt and fry until its golden brown.

3.       When the water from the meat is dried, add the coriander paste and cook until tender. Add water if required.

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