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A classic Northern Indian dish, Hariyali (meaning greenery) is one of the synonymous recipes of Punjabi Cuisine, loved around the world for its fresh yet powerful flavour. Green herbs such as coriander, green chilli and mint leaves are combined in a vibrant infusion to marinate the meat which is then cooked to perfection; best served with a pillowy-soft naan or roti.
Ginger & Garlic Paste Tyga Masala No. 26 Tyga Masala No. 23 Tyga Masala No. 5 (use only 6 x Cardamoms) Tyga Masala No. 7 Kashmiri Chilli
You will need to buy: 1tsp Salt 3 tbs Vegetable oil/Rapseed Oil 600g Chicken 2 Large Onions (250g) 1 Handful of Coriander 2 Sprigs of Mint 1 or 2 Green Chillies (optional) 100ml coconut milk
Vegetarian: Green Bean & Cauliflower Hariyali Prep
Switch it up: Try using white fish.
Ingredients: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 26: (Poppy seeds, fennel seed, ground mace, ground black pepper, ground paprika). Tyga Masala No. 23: (Ground Garam masala, Ground Cumin, Ground Turmeric, yoghurt powder, MILK, lime powder, ground black pepper). Tyga Masala No. 5: (Whole cloves, whole cardamom). Kashmiri Chilli. Tyga Masala No. 7: (Ground Coriander 4g, Ground Turmeric 1.5g)