Hariyali Chicken Curry (with Potatoes!)
A minty + peppery esthetic masterpiece, essentially a decorated chicken curry, this Hariyali chicken recipe, which parallels its disparate yet vibrant "red" curries, is an elegant addition to any Dawat menu. Chicken thighs and potatoes saturated in a lush green paste made of fresh coriander + mint leaves, Shishito peppers, roasted cashews and lots of garlic (of course!), are simmered in a gravy of red onions, spinach and just a few Campari tomatoes to stay true to a more greenish coloration as the name implies. Finished off with a pinch of garam masala, a drizzle of cream, a sprinkle of crushed, dried Fenugreek and briefly broiled to perfection, this recipe is as good as it gets-sure to please!
Servings: 5
Ingredients
- 2 lbs chicken thighs *boneless, skinless
- 3 tbsp ghee *clarified butter
- 1 small red onion *sliced
- 2 medium tomatoes *deseeded and chopped. I used 5 very small, deseeded Campari tomatoes
- ½ cup frozen spinach *thawed
- 1½ tsp garlic paste
- 1 tsp ginger paste
- 2 tbsp greek yogurt *whisked
- 1 tbsp cream
- 1 tsp fenugreek leaves *dried
- 3 medium potatoes *peeled and quartered. I used Russet potatoes
- 1 tsp Kosher salt
- 1 tsp garam masala powder
- water *as needed, per instructions
For Masala
- 1½ cups coriander leaves *rinsed, most of the stems removed
- ½ cup mint leaves
- 4 green chilies *deseeded, I used Shishito peppers
- 12-14 whole cashews *roasted, unsalted
- ½ cup fried onions
- 6 cloves garlic
- ¾ tsp dried ginger flakes *or ginger paste
- 5 black peppercorns *or 1 tsp black pepper powder
- ¾ tsp Kosher salt *or to taste
- 2 tsp grape seed oil
Instructions
For Chicken Marination
- Remove excess fat from chicken thighs, rinse, pat dry and set aside.
- Peel potatoes, rinse and quarter. Put cut potatoes in a bowl and cover with cold water. Set aside.
- In a food processor/chopper grind all Masala ingredients to a fine paste (coriander + mint leaves, green chilies, cashews, fried onions, garlic cloves and dried ginger flakes, black peppercorns and Kosher salt (add 1-2 tsp water, as needed) and pulse to a smooth consistency.
- In a mixing bowl, cover chicken thighs with masala paste and mix well to incorporate. Marinate chicken for at least 30 minutes (preferably overnight).
For Gravy
- In a large pot, heat 2 tbsp ghee on medium heat. Add sliced onions and sauté for 5-7 minutes until light golden brown. Now add chopped tomatoes + thawed spinach and cook for another 5 minutes, mixing as needed. Now add ginger + garlic paste and 2-3 tsp water, mix well and continue to sauté for 3-4 minutes on medium heat. Add whisked yogurt + 1 tbsp water, mix well, turn heat to low, cover pot and simmer for 5 more minutes.
- Add ½ cup water to gray, mix well and using an immersion blender, pulse gravy to a smooth consistency, then add quartered potatoes + Kosher salt, bring to a boil, turn heat to medium/medium low, cover pot and simmer potatoes for 10 minutes. Add marinated chicken and sauté for 5-7 minutes until chicken changes color. Now add ¾ cup water + garam masala, cover pot and continue to simmer for another 45-50 minutes on medium low heat, until chicken and potatoes are tender.
- Turn heat to medium high, add cream + crushed fenugreek leaves + 1 tsp ghee, stir to combine and cook for 3-4 minutes, gently mixing as needed, until oil separates. Finally, place pot in oven and Broil for 5 minutes.
- Delicious Hariyali Chicken Curry with Potatoes is now ready to be presented on your Dawat table. Fabulous with aromatic Basmati rice or served alongside parathas topped with ghee, this recipe is sure to please. Enjoy! Nosh Farma'aiye.