Hariyali Murgh Ka Saalan

What is unique about Hariyali Murgh Ka Saalan

Get your taste buds tingling with this flavoursome chicken recipe which encapsulates a blend of spicy (through green chilli paste) and rich creamy flavour (through use of cashew paste ) combined together.

The word Hariyali mean – Greenery in India. This delicious recipe is dominated by the Hara Masalas, the fresh coriander leaves, mint leaves, and the green chillies so it gets its colour from these, giving the recipe a green colour. 

Murgh refers to Chicken, and Saalan refer to Curry.  So it can also be transalated as Greenery Chiken Curry. 

Ingredients for Hariyali Murgh Ka Saalan

Boneless Chicken – 500 gms, washed and cut into medium-sized pieces
Onion – 2 medium-sized , finely sliced
Oil – 1/2 a cup
Turmeric- 1/2 a teaspoon
Ginger garlic paste- 1 tablespoon
Salt to taste
Cloves -1
Cardamom – 1
Bay leaf – 1 medium
Shahi jeera – 1 teaspoon
Yoghurt- 4 tablespoons
Cashews – 8-10, soaked in water and ground to a fine paste

Green chillies – 5-6, slit horizontally
Coriander leaves- 1/2 a cup
Mint leaves – 10-12,
Salt – 1/2 a pinch

Method to cook Hariyali Murgh Ka Saalan

In a medium-sized pan or Kadai leave the oil to heat on medium flame

Once the oil gets heated, lower the flame and temper the oil with the whole spices – cardamom, clove, bay leaf and shahi jeera

Add the sliced onions and sauté till they turn a light golden brown

After the onions are fried, add the turmeric and ginger garlic paste and mix well and cook for 2 minutes

Then to the above mixture add the diced chicken pieces and leave them to cook for around 10-12 minutes let the chicken tenderise

In the meantime as the chicken cooks, in a blender jar add the slit chillies, coriander leaves, mint leaves, salt and around 3 teaspoons of water and blend into a fine paste

As the chicken starts to change colour add in the prepared chilli paste and mix well. Cook for 5 minutes till the rawness of the chillies diminishes

Next, add in the beaten yoghurt and stir continuously to prevent it from splitting

Leave this gravy to simmer on low flame by covering it with a lid for 15-20 minutes, making sure to stir the gravy occasionally to prevent it from sticking to the bottom of the pan

At the end of this time add the cashew paste and leave the gravy on low flame till the oil starts to surface on the top

As the oil starts to separate out, switch off the flame

Serve the Hariyali Murgh ka Saalan with hot rotis ( flatbread ), jeera rice or flavoured rice !!