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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