Hariyali Chicken

by anjaliiyer
Dry chicken masala
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Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Chicken leg portions(halved and skinned) - 6 nos
  • Coriander leaves(A small bunch) -
  • Ginger Paste - 1 tsp
  • Garlic paste - 1 tsp
  • Green chillies - 4 nos
  • Black pepper(coarsely crushed) - 1/2 tsp
  • Salt(As reqd) -
  • Onions(medium) - 2 nos
  • Oil - 10 tsp
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Chicken leg portions(halved and skinned) - 6 nos
  • Coriander leaves(A small bunch) -
  • Ginger Paste - 1 tsp
  • Garlic paste - 1 tsp
  • Green chillies - 4 nos
  • Black pepper(coarsely crushed) - 1/2 tsp
  • Salt(As reqd) -
  • Onions(medium) - 2 nos
  • Oil - 10 tsp
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Clean and wash the chicken well.
  2. Grind together coriander leaves, chillies, ginger, garlic and salt into a fine paste.
  3. Heat oil in a pan or a kadai.
  4. Add finely cut onions and saute, till translucent.
  5. Add the ground mixture and saute, till the paste has no raw flavour.
  6. Add the chicken pieces and saute for 5 mins.
  7. Add the crushed pepper and saute further for 5 mins.
  8. Add 1/4 glass of water.
  9. Cover the pan and cook on low flame, stirring occasionally, till done.
  10. Open and cook, till the remaining water gets evaporated.
  11. Cook, till the chicken becomes a little brown in colour and dry.
  12. :- Serve with chappathis or as a starter.
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