Green Masala Chicken (Hariyali Chicken)

• Soak cashew nuts for 30 minsOptional
• Rest_dough yogurt for 30 mins

Nutrition values are AI-estimated based on ingredients.

• 600g boneless skinless chicken thighs
• 3 tbsp cooking oil
• 1 tbsp ghee
• 3 green cardamom pods
• 1 small cinnamon stick
• ½ tsp cumin seeds
• 1 large onion, finely chopped
• ¼ tsp salt
• 2 tsp finely grated garlic
• 1 tsp finely grated ginger
• ½ tsp turmeric powder
• ½ tsp chili powder
• 2 tsp ground coriander
• 6 cashew nuts, soaked (optional)
• 28g coriander leaves
• 8g mint leaves
• 15g basil leaves (optional)
• 4 green chilies
• ⅓ cup plain unflavored yogurt
• 2 ice cubes
• ½ tsp sugar (optional)
• ½ tsp freshly crushed black pepper (optional)
• ½ tsp garam masala powder
• ¼ cup half-and-half (optional)
• 2 tsp salt
• Fresh coriander leaves for garnish

1. 1Heat oil and ghee in a pan, add green cardamom, cinnamon stick, and cumin seeds; sizzle until fragrant.
2. 2Add finely chopped onion and ¼ tsp salt; sauté until pale with slight golden edges.
3. 3Stir in grated garlic and ginger; cook for 1 minute.
4. 4Lower heat, add turmeric powder, chili powder, and ground coriander; fry for a few seconds.
5. 5Add chicken pieces and fry until all water dries up and oil is visible.
6. 6Add 2 tsp salt and ½ tsp sugar (optional); cover and cook on low heat for 12 minutes.
7. 7Blend soaked cashew nuts, coriander leaves, mint leaves, basil, green chilies, yogurt, and ice cubes into a smooth green puree.
8. 8Add the green puree to the chicken, mix well, and bring to a simmer.
9. 9Stir in ½ tsp freshly crushed black pepper (optional) and ½ tsp garam masala.
10. 10Finally, mix in ¼ cup half-and-half (optional) and simmer until desired consistency.
11. 11Garnish with fresh coriander leaves before serving.

These instructions are our analysis of the original video. Watch on YouTube →