Made with AI
Hariyali Chicken Curry
Ingredients
- chicken thighs500 g
- fresh coriander leaves1 cup
- fresh mint leaves0,5 cup
- plain yogurt0,5 cup
- vegetable oil2 tablespoons
- large onion1 piece
- tomatoes, pureed2 pieces
- ginger-garlic paste1 tablespoon
- turmeric powder1 teaspoon
- red chili powder1 teaspoon
- saltto taste
Instructions
- 1
Clean and cut the chicken thighs into bite-sized pieces.
- 2
In a blender, combine the fresh coriander leaves, fresh mint leaves, and plain yogurt. Blend until you have a smooth paste.
- 3
Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
- 4
Add the ginger-garlic paste to the onions and sauté for another minute.
- 5
Stir in the turmeric powder and red chili powder, and cook for 30 seconds.
- 6
Add the pureed tomatoes to the pan and cook until the oil starts to separate from the mixture.
- 7
Add the chicken pieces to the pan and cook until they are no longer pink.
- 8
Pour the green paste from the blender into the pan, stirring well to coat the chicken.
- 9
Season with salt to taste and let the curry simmer on low heat for about 15-20 minutes, or until the chicken is cooked through and tender.
- 10
Serve hot with rice or naan.
