Hariyali Chicken Curry Recipe by _Salma07
Cooking Instructions 30 minutes 1 Wash the chicken. 2 Chop the onions and green bell pepper, then fry them. 3 Wash the cilantro, mint, and green chilies. 4 Fry the green peas. 5 In a blender, add the cilantro, mint, fried onions and bell pepper, mixed nuts powder, and yogurt. Blend into a smooth paste. 6 Add the blended paste, ginger-garlic paste, dry spices, and oil to the chicken. Mix well and let it marinate for 20 minutes. 7 Heat oil in a pot. Add a piece of cinnamon stick and a black cardamom pod, and fry. Then add the marinated chicken. Cover and cook for 20 minutes, stirring occasionally. 8 After 20 minutes, sauté the chicken well. Add cream, fried green peas, fresh cilantro, and mint. Mix well and cook for another 5 minutes. 9 Adjust the gravy to your desired consistency. Add lemon juice and cook on low heat for 2 more minutes. 10 Garnish with fresh cream and serve with roti or paratha. 11 1 Wash the chicken. 1 Wash the chicken. 2 Chop the onions and green bell pepper, then fry them. 2 Chop the onions and green bell pepper, then fry them. 3 Wash the cilantro, mint, and green chilies. 3 Wash the cilantro, mint, and green chilies. 4 Fry the green peas. 4 Fry the green peas. 5 In a blender, add the cilantro, mint, fried onions and bell pepper, mixed nuts powder, and yogurt. Blend into a smooth paste. 5 In a blender, add the cilantro, mint, fried onions and bell pepper, mixed nuts powder, and yogurt. Blend into a smooth paste. 6 Add the blended paste, ginger-garlic paste, dry spices, and oil to the chicken. Mix well and let it marinate for 20 minutes. 6 Add the blended paste, ginger-garlic paste, dry spices, and oil to the chicken. Mix well and let it marinate for 20 minutes. 7 Heat oil in a pot. Add a piece of cinnamon stick and a black cardamom pod, and fry. Then add the marinated chicken. Cover and cook for 20 minutes, stirring occasionally. 7 Heat oil in a pot. Add a piece of cinnamon stick and a black cardamom pod, and fry. Then add the marinated chicken. Cover and cook for 20 minutes, stirring occasionally. 8 After 20 minutes, sauté the chicken well. Add cream, fried green peas, fresh cilantro, and mint. Mix well and cook for another 5 minutes. 8 After 20 minutes, sauté the chicken well. Add cream, fried green peas, fresh cilantro, and mint. Mix well and cook for another 5 minutes. 9 Adjust the gravy to your desired consistency. Add lemon juice and cook on low heat for 2 more minutes. 9 Adjust the gravy to your desired consistency. Add lemon juice and cook on low heat for 2 more minutes. 10 Garnish with fresh cream and serve with roti or paratha. 10 Garnish with fresh cream and serve with roti or paratha. 11 11 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Carbonara buldak with tteokbokki Spicy gochujang tteokbokki Shepherds pie Orange Sauce Salmon: A Perfect Fusion of Zesty and Savory Flavors Crockpot Corned Beef and cabbage Carbonara buldak with tteokbokki Spicy gochujang tteokbokki Shepherds pie Orange Sauce Salmon: A Perfect Fusion of Zesty and Savory Flavors Crockpot Corned Beef and cabbage Saunf Ka Premix For Sharbat RoohAfza Chia Seeds Summer Shots Black Grapes Mint Mojito Upsidedown Lemon Almond Cake Aam Panna Chawpati Chickpea Chaat Crockpot Corned Beef and cabbage No Bake Éclair Cake Coffee and Cocoa Cookies (with White Chocolate Chips) Talbina Saunf Ka Premix For Sharbat RoohAfza Chia Seeds Summer Shots Black Grapes Mint Mojito Upsidedown Lemon Almond Cake Aam Panna Chawpati Chickpea Chaat Crockpot Corned Beef and cabbage No Bake Éclair Cake Coffee and Cocoa Cookies (with White Chocolate Chips) Talbina