Home » Recipes » North Indian » SHAHI HARYALI CHICKEN

SHAHI HARYALI CHICKEN

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[A RICH & MILD CHICKEN DELICACY,COOKED IN DRY FRUITS GRAVY WITH GREEN MASALA]

SERVING=4

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1-CHICKEN                                                    800gm

2-CASHEWNUTS                                       1tbs

3-MAGAZ                                                      1tbs

4-COCONUT (GRATED) DRY              1tbs

5-CURD                                                        1cup

6-ONION (SLICED)                                 1cup

7-GARAM MAASALA                             2tsp

8-CREAM                                                    2tbs

9-WHITE PEPPER                                  1½ tsp

10-GINGER GARLIC PASTE              1½ tbs

11-OIL                                                       3tbs

12-PALAK                                  1½cup

13-GREEN CHILLY                    6-7

14-CORIANDER                        ¼c

15-BUTTER                               30 gm

16-JULIENNES OF GINGER    1tsp

17-SALT                                    to taste

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1- Clean & cut chicken.

2-blanch palak (spinach) & grind with coriander leaves & g. chilly &keep aside.

3-Soak & grind cashew nut, magaz &coconut together.

4-Heat oil, sauté onions till golden brown in colour, adds ginger garlic paste sauté for few minutes.

5-Add ground cashew nut mixture sprinkle some water stir in chicken, white pepper &salt sauté it till the oil start separately from masala.

6-Add beaten curd stir it for another few seconds.

7-Finally add green ground masala & 1 cup of water, cook it till chicken pieces tender.

8-Just before removing from the fire add half of the cream, half of the butter & garam masala, mix it well.

9- Serve hot garnish with cream, butter & julienne of ginger.

NOTE:-  [WHILE YOU ARE COOKING GREEN LEAFY VEGETABLES, DO NOT COVER THE POT TO RETAIN THE COLOUR.]

About Anil Kumar

Chef at Mayuri Farms and Restaurant