Spicy Green Masala Chicken Food

HARIYALI CHICKEN (GREEN CHICKEN)

Steps:

• Add coriander leaves, mint leaves, green chilies, green cardamoms, onion, green chilies to a blender jar. If you do not have ginger garlic paste, then add half inch ginger and 3 medium garlic cloves to the same jar.
• Make a fine paste without adding water. Set this aside.
• Heat a pan with oil. Add cumin and allow them to crackle.
• Then saute the curry leaves until crisp. Then add ginger garlic paste and fry for a minute.
• Add garam masala, coriander powder and chicken. Fry till it turns white in color.
• Cover and cook for 2 to 3 mins.
• Add green paste, fry for 3 to 4 mins until a nice aroma comes out.
• Cover and cook for another 2 mins. This way the aroma of green masala and spice is absorbed by the chicken.
• Optional - Turn the flame to low. If using yogurt whisk it very well until smooth and then add it to the pan. Stir and cook for 3 to 4 mins till the yogurt is absorbed.
• Then pour water & add salt.
• Stir well and cook covered until the chicken is tender.
• Open the lid and cook until the gravy reaches a desired consistency.
• Serve hariyali chicken with rice or roti. If desired squeeze in some lemon juice before serving.

GREEN MASALA CHICKEN

Steps:

• In a large bowl, stir together the chicken, chutneys, garlic and ginger pastes, and yogurt. Stir in 2 tablespoons of the oil and 1 1/2 teaspoons salt. Proceed right away, or cover and marinate in the refrigerator for up to 24 hours.
• Add the remaining 3 tablespoons oil to a large, 12-inch lidded skillet. Warm the oil, uncovered, over high heat until shimmering, then decrease the heat to medium-high and add the chopped onion and garlic. Season with a pinch of salt, and cook, stirring occasionally, until the onion softens, about 5 minutes. Reduce the heat to medium, put the lid on the skillet and cook for an additional 5 to 7 minutes, stirring occasionally, until the onion has gone from translucent to lightly golden, shrunken and soft.
• Return the heat to medium-high, scrape in the chicken along with all the marinade, and cook, stirring occasionally, for 4 minutes. Put the lid back on, and cook for 2 more minutes. Uncover the skillet; the chicken should be just about cooked through and the sauce bubbling and thick. Cook for 2 to 4 more minutes to thicken the sauce (it shouldn't be soupy), but be careful not to overcook the chicken.
• Serve over rice or other whole grains, or with flatbread like chapati on the side.