Chicken Hariyali (Hyderabadi Green Chicken)
3-4
20 minutes
15 minutes
Hyderabadi
Main Course
A flavorful Hyderabadi-style green chicken made with fresh herbs, spices, and a rich, aromatic masala perfectly balanced with spice and freshness.
Ingredients
Green Paste (Marination Paste)
- Coriander leaves 75 g
- Mint leaves 30 g
- Ginger 10 g
- Garlic 10 g
- Green chilli 5 g
- Broken cashew 10 g
- Lemon juice 1 lemon
- Coriander powder 2.5 g
- Cumin powder 2.5 g
- Black pepper 1.5 g
- Salt to taste
- Green color (optional) few drops
Chicken Marination
- Chicken (curry cut) 350-400 g
- Curd 60gm
- Prepared green paste 1 tbls (20-30g), curd- 60gm
Base Gravy
- Oil 45 g
- Onion (puree) 180-200 g
- Leftover green paste
- Clove 3 pc
- Green cardamom 2 pc
- Black cardamom 1 pc
- Cinnamon 1 g
- Poppy seeds 2 g
- Bay leaf 1 pc
- Dry red chilli 2 pc
- Garam masala 3 g
Directions
Prepare Green Paste
- Add all green paste ingredients to a blender. Blend into a smooth, thick paste.
Marinate Chicken
- In a bowl, add chicken, 20-30g of green paste & curd. Mix well and keep aside.
Assemble Base Gravy (combi pan)
- In a combi pan, add all ingredients mention in it & water 200 ml. Mix everything well. Slide the combi pan on Level 1.
Arrange Chicken
- Spread marinated chicken on the baking tray. Slide tray into level 2.
Cooking
- Set SmartSwitch to Cooker Mode. Select Combi Meal at 200*C for 10 minutes, close the door, and press Start.
- Once done, mix the chicken into the base gravy and remove the baking tray from the combi. Slide the combi pan into Level 1 again.
- Cook again at 200*C for 5 minutes, close the door, and press the button Start.
- Serve hot.
