Pakistani Hariyali Chicken (Green Chicken Curry), a renowned dish from Pakistan, is celebrated for its simplicity and exceptional flavor. What truly distinguishes this Pakistani delicacy is its vibrant green hue, a distinctive feature that sets it apart from other dishes in the Pakistani culinary repertoire.
WHAT IS CHICKEN HARIYALI?
Pakistani Hariyali Chicken (Green Chicken Curry) is a captivating fusion of fragrant herbs intermingling with succulent chicken quarters. This culinary creation is truly distinctive in its essence. The term "Hariyali" derives its roots from Urdu, translating to "green," effectively encapsulating the verdant character of this delectable dish.
Remarkably, its preparation is a swift affair, requiring minimal time and effort. The genesis of this recipe can be traced back to the culinary traditions of both India and Pakistan. In the realm of Pakistani recipes, this particular recipe stands as a sterling example of an exquisite Pakistani dinner option, akin to illustrious recipes such as Butter Chicken, Achari Chicken, and White Chicken Korma (Qorma).
- Chicken- Typically, my preparation of this dish involves the use of chicken quarters, although it offers the flexibility to employ a whole chicken, chicken breast, or chicken thigh, depending on your preferences.
- Cilantro- Ensure that the cilantro you use is in a state of freshness..
- Mint- Be certain to exclusively select the mint leaves, avoiding the inclusion of the stems, as their inclusion may impart a bitter taste to the dish.
- Ginger Garlic Paste- I've shared the ginger garlic paste recipe on my blog, or alternatively, you can opt for a store-bought version; however, I highly recommend making it at home as it significantly elevates the flavor profile of your Pakistani recipes when preparing them.
- Yogurt- While I consistently opt for full-fat yogurt in my cooking, it's entirely feasible to substitute it with low-fat yogurt if you prefer.
HOW TO MAKE HARIYALI CHICKEN?
Fry the onion with oil.
Add ginger garlic paste.
Now add chicken and cook it until it changes its color.
Now add powder spices and salt.
Let it cook cover.
It should look like this and now make the green paste.
Now add the green paste and cover again and cook.
- Ensure you leave out the stems of the mint, as their inclusion in the Hariyali Chicken can introduce a bitter note to the flavor profile; thus, it is advisable to exclusively select and use the mint leaves.
- Avoid preparing the green paste in advance, as it may lose its vibrant color if left exposed for an extended period.
- Ensure that the onion achieves a rich brown hue before incorporating ginger garlic paste into the recipe.
LET'S MAKE HARIYALI CHICKEN!!!
Pakistani Hariyali Chicken (Green Chicken Curry)
- ½ bunch mint
- 4 green peppers
- 1 bunch cilantro
- 2 tbsp water
- In a medium size pot, on medium heat, add oil and let it heat up.
- Add onion and sauté until brown.
- Now add ginger garlic paste.
- Add chicken and sauté it until it changes its color.
- Now add yogurt and mix it well.
- Add salt and powdered spices.
- Cover and let it cook for 5 minutes.
- Meanwhile make the green paste in a blender.
- Uncover the pot, add the green paste in.
- Mix it well let it cook for 5 minutes uncover.
- Cover it and let it cook on medium-low for 5-7 minutes.
- Serve it hot immediately with a fresh chapati.