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Hariyali Chicken

£3.25
Cook
Cook 30 mins
Country
India
Dietary
GF
Includes
Veg Option
Prep
Prep 15 mins
Region
North India
Serves
Serves 4 (or 2 twice)
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Product Details

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.

Kit Contains:

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

Prep:

  1. Finely dice the onions.
  2. Chop the chicken into bite size chunks.
  3. Grind the cardamom pods if you don't want them left whole.
  4. Blend in a liquidizer: coriander, mint, chillies and 100ml water.

Cook:

  1. In a casserole dish or frying pan with a lid, heat 3tbs oil. Add the onions, ginger and garlic paste, 6 x cardamom pods and 1tsp salt. Cook for 4-5 minutes stirring continuously until the onions are soft.
  2. Add Tyga Masala No. 26, Tyga Masala No. 23, Tyga Masala No. 7 and Kashmiri Chilli (1/2 tsp mild, 1 tsp medium, 2 tsp hot) mix well and cook for 1 minute stirring continuously.
  3. Add the blended coriander mix and 200ml water and simmer for 5 minutes.
  4. Add the chicken, mix well, bring to the boil and cover and simmer for around 10-15 minutes or until the chicken is cooked.
  5. Stir and heat through the coconut milk for 2 mins and serve.

Vegetarian: Green Bean & Cauliflower Hariyali Prep

  1. Finely dice the onions.
  2. Peel and slice 2 carrots diagonally.
  3. Slice 150g beans and break 1/2 cauliflower into small florets.
  4. Grind the cardamom pods if you don't want them left whole.
  5. Blend in a liquidizer: coriander, mint, chillies and 100ml water. Cook
  6. In a casserole dish or frying pan with a lid, heat 3tbs oil. Add the onions, ginger and garlic paste, 6 x cardamom pods and 1tsp salt. Cook for 4-5 minutes stirring continuously until the onions are soft.
  7. Add Tyga Masala No. 7, Tyga Masala No. 23 and Kashmiri chilli (1/2 tsp mild, 1 tsp medium, 2 tsp hot) mix well and cook for 1 minute stirring continuously.
  8. Add the blended coriander mix and 200ml water and simmer for 5 minutes.
  9. Add the vegetables, mix well, bring to the boil and cover and simmer for around 5 minutes or until the vegetables are cooked. Add 100g frozen peas for the last 2 minutes.
  10. Add coconut milk and heat through and serve.

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)

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