Hariyali Chicken Tikka Masala Recipe
Hariyali Chicken Tikka Masala is a delicious Chicken recipe which is marinated in a blend of coriander and mint leaves and cooked in a thick gravy. Serve it as a side dish along with your meal.
Hariyali Chicken Tikka Masala Recipe, it has the same ingredients as that of a Hariyali Chicken Tikka but we have added some garvy to this dish so that you can have it along with hot Phulkas and Tawa Parathas.
The masala is made from a blend of mint leaves and coriander leaves that is spiced with garam masala, coriander powder, amchur powder and cumin powder. The marination is done and rested for few hours so that the chicken can develop enough flavor into it.
Lastly, the chicken is sautéed well till it is roasted and then cooked along with the marinated masala so that it develops more flavor.
If you are looking for more Chicken Gravy Recipes, here are some that you can make them for you everyday meals:
- Goan Chicken Stew Recipe
- Kori Gassi (Mangalorean Style Chicken Curry In Coconut Gravy)
- Classic Andhra Style Chicken Curry Recipe
- 300 grams Chicken breasts , cut into small pieces
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 teaspoons Garam masala powder
- 1 teaspoon Amchur (Dry Mango Powder)
- 1 teaspoon Cumin powder (Jeera)
- 1/4 cup Curd (Dahi / Yogurt)
- 1/4 cup Fresh cream
- Salt , to taste To grind
- 1 cup Coriander (Dhania) Leaves
- 1 cup Mint Leaves (Pudina)
- 1 Green Chilli
How to make Hariyali Chicken Tikka Masala Recipe
To begin making the Hariyali Chicken Tikka Masala Recipe, we will first grind the coriander leaves, mint leaves and green chilli to a smooth paste in a mixer grinder.
Add this ground paste along with turmeric powder, garam masala powder, amchur powder, cumin powder and curd into a bowl. Mix everything well.
Add chicken pieces to this marination and salt to taste. Mix well and keep it aside for about 1 hour.
After an hour, heat a heavy bottomed pan with oil and add only the chicken pieces into the kadai to fry.
Fry until the chicken pieces are cooked and they crisp up. Take them out and keep it aside.
In the same kadai, add the remaining marination gravy that is left out, and cook till the gravy has reduced. This will take about 3 to 4 minutes.
Check for salt and seasoning, if required you can add them. Add cream at the end and little bit of water to adjust consistency.
Cook for 2 minutes and add cooked chicken pieces into the gravy and serve hot.
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