Coriander-mint chicken in coconut gravy (Murg Haryali) recipe
ingredients
8 pieces Chicken, skinned
1 tsp (6 g) Ginger (adrak) paste
1 tsp (6 g) Garlic (lasan) paste
3/4 cup (150 g) 5 oz Ghee / Vegetable oil
Salt to taste
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
10 tbsp (150 g) 5 oz Wholemilk fudge (khoya)
10 (30 g) 1 oz Green chillies, pricked all over with a fork or cocktail stick
1 cup (25 g) Green coriander (hara dhaniya), fresh
1 cup (15 g) Mint (pudina) leaves, fresh, chopped
1 cup (100 g) 3 1/2 oz Coconut (nariyal), grated for extracting 1 cup of coconut milk
1 tsp (6 g) Ginger (adrak) paste
1 tsp (6 g) Garlic (lasan) paste
3/4 cup (150 g) 5 oz Ghee / Vegetable oil
Salt to taste
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
10 tbsp (150 g) 5 oz Wholemilk fudge (khoya)
10 (30 g) 1 oz Green chillies, pricked all over with a fork or cocktail stick
1 cup (25 g) Green coriander (hara dhaniya), fresh
1 cup (15 g) Mint (pudina) leaves, fresh, chopped
1 cup (100 g) 3 1/2 oz Coconut (nariyal), grated for extracting 1 cup of coconut milk
method
1. Marinate the chicken pieces in the ginger and garlic pastes for 30 minutes.
2. Heat the ghee / oil in a pan. When hot, add the chicken pieces with the marinade. Fry until lightly brown all over. Add salt, yoghurt, and wholemilk fudge. Cook until the yoghurt is completely absorbed.
3. Add the green chillies, green coriander, and mint leaves; mix well. Add the coconut milk and simmer, covered, until the chicken becomes tender.
2. Heat the ghee / oil in a pan. When hot, add the chicken pieces with the marinade. Fry until lightly brown all over. Add salt, yoghurt, and wholemilk fudge. Cook until the yoghurt is completely absorbed.
3. Add the green chillies, green coriander, and mint leaves; mix well. Add the coconut milk and simmer, covered, until the chicken becomes tender.
serving amount
serves: 4 - 6
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