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Green Chicken Karahi

..Green Chicken Karahi
  • Serves: 6 People
  • Prep Time: 5 Minutes
  • Cooking: 30 Minutes
  • Calories: 486
  • Difficulty: easy
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Hariyali Chicken also called Hara Masala Chicken is a Pakistani/Indian green chicken curry. Hariyali literally means 'green' and masala means 'paste'. Green chicken karahi is a unique and refreshing Pakistani/Indian chicken curry recipe made with a blend of fresh green herbs especially green chillies, mint and coriander. No need for chopping, this hassle-free, one-pot, chicken dish can be ready in 30 minutes easily.

Green Chicken Karahi is a delicious, quick weeknight meal that is usually made with boneless chicken but I prepared it differently, chicken with bones. This recipe of hariyali chicken is the recipe of a tender chicken cooked in a thick gravy. The gravy is made with green chillies, curd, black pepper and fresh cream. This green chicken curry is best served with hot chapatis and raita. Here I am sharing Pakistani style recipe of Green chicken that tastes delicious as well as easy to prepare with less ingredients. This green masala karahi is one of the famous street food of Pakistan. 

Ingredients

Directions

  1. _______________ For Making Green masala __________________

  2. In a grinder add bunch of fresh coriander, mint and green chilies. grind it to make a paste. Take it out and keep aside.

  3. ________________ For Green Chicken Karahi _________________

  4. In a wok add cooking oil and heat it.

  5. Add chicken pieces in it along with salt, fry the chicken over high flame for 2-3 minutes.

  6. Then add ginger garlic paste and mix well. Cook the chicken for 2-3 minutes more. 

  7. Add water in the chicken, cover the wok and let the chicken cook over medium low flame till completely tender.

  8. When the chicken is completely tender uncover the wok and dry out the excess water over high flame.

  9. Strain the excess oil form the chicken, I removed almost 1/2 quantity of cooking oil.

  10. Now in the chicken add prepared green paste, chopped green chilies and yogurt in it, mix well.

  11. Turn the flame to high and cook for 3-4 minutes more.

  12. Add white pepper powder, crushed black pepper and cumin powder, mix well. 

  13. When the oil starts to separate from the masala add fresh cream in it, mix it well.

  14. After 1-2 minutes you will notice the oil is separated completely and cream is properly combined with chicken, turn off the flame.

  15. Pakistani green chicken karahi is ready to enjoy with hot chapati or raita.

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About Author

I experienced that cooking doesn't need to be threatening. I didn't figure out how to cook as a child. No treats or cakes with Grandma. Never helping mother cook meals. I needed to learn as a grown-up, due to legitimate need. I needed to figure out how to cook. So I just began cooking. It was unpleasant from the outset. I attempted to sear garlic, and everything turned green. It was one Pinterest fall flat after the other until I at least began to get its hang. For some time, I; despised cooking feared it with each fiber of my being. And one day; I, began anticipating it. I would be at my work area and begin pondering what I could make for supper. I began to get amped up for evaluating new plans, concocting something all alone, or utilizing new fixings. It got fun. Also, that is something I need to impart to you. Cooking is fun and energizing, and regardless of whether you think you will suck at it, recall, even I can cook.

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