Haryali Chicken

This is hardcore desi stuff!

We had earlier made, what turned out to be a hugely successful and healthy recipe of Yogurt Pepper Chicken. This time we wanted to make a variant of the recipe which is as healthy, yet a bit teekha. This recipe also falls in the same calories category and has a tangy taste of coriander and mint. Nothing more to say about this, seeing or actually - putting on your apron, marinating the chicken, cooking till tender and then devouring - is believing!!



Ingredients

Boneless – medium cut pieces – 1 kg or 4 full chicken legs

For Marination
200 Gms Coriander
50 Gms Mint
15 cloves of Garlic
1 Big piece of Ginger
1 tsp freshly grounded Black pepper
2 Green chillies
Salt as per Taste
400 ml curd
1 Badi Elaichi

Method

1. Grind all the ingredients – Coriander to Salt. Mix the paste and Curd

2. Marinate chicken in the marinade prepared and leave it for atleast 2 hours

3. 
For Boneless:
Cook chicken with marinade (covered) on med-slow flame for 10 mins and then remove the lid and cook till the water evaporates (about 30 mins).

For Chicken Legs:
On a non stick pan, cook chicken with marinade (covered) on slow gas for 20 -25 mins and then remove the lid and cook for another 10 - 15 mins.

4. Add fresh cream (Optional)

5. Serve Hot


It is finger licking good. Very rarely you find dry chicken full of masala. Have this alone or with roomali roti and onions.

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This blog is from the kitchen of Neha Gupta and Mridul Karkara. We go about our days pretending to be HR Managers and Business Consultants respectively, though in reality, just thinking about our next big meal! This food blog is a representation of our experiments in the kitchen and for the simple joy of cooking and sharing!

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