Hariyali Chicken
Ingredients
Chicken
- 6 Bone in chicken thighs (skinless or skin on)
- 1 large bunch cilantro leaves
- 1 large bunch mint leaves
- 1 small hot green pepper, or to taste
- 1 inch garlic
- 4 garlic cloves
- 1 teaspoon salt
- 1 teaspoon Kashmiri Chili powder
- 1 teaspoon cumin
- 1 tablespoon dried Fenugreek leaves
- 1/4 teaspoon amchur dried mango powder
- 1-2 tablespoon plain yogurt
Kachumbari
- 1 cucumber finely diced
- 2 tomatoes diced
- 1/2 red onion finely diced
- 2 jalapeño diced (or 1 hot green pepper)
- Juice from 1 lemon
- Black pepper to taste
- Salt to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon Kashmiri Chili powder
- Basmati rice to serve
Instructions
Hariyali Chicken
- Season your chicken thighs with salt, cumin, Kashmiri Chili powder, amchur, and fenugreek and let sit for 20 minutes.
- Place your cilantro, mint, hot green pepper, garlic and ginger into a blender. Add oil if necessary and a bit of water and blend until very smooth. I do not season my green seasoning because I add a lot of salt to the chicken. You may add some salt to your green seasoning if you wish.
- Pour your green seasoning over your chicken and mix in the yogurt. Mix well, cover with plastic wrap and place in the fridge for at least an hour or overnight.
- When ready to cook, remove from the marinade, let the green seasoning drip of a big and you may either grill your chicken until done, pan sear or cook in the oven at 425 degrees for 35 minutes until cooked. Cooking time may vary depending on if you use skin on or your oven temperature. You may broil for the last 5 minutes of cooking if you would like to create more char on top of your chicken.
Kachumbar
- Add all your ingredients in a bowl and season til your dry seasoning, salt, pepper, cumin and Kashmiri Chili powder. Taste and adjust seasoning if necessary. Set aside until ready to serve.