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HARIYALI MURGH (SOUTH INDIAN STYLE)

HARIYALI MURGH (SOUTH INDIAN STYLE)
INGREDIENTS
½ kg chicken
1 tsp ginger paste, 1 tsp garlic paste
1 tsp each cumin, turmeric and red chilly powder
1 tsp black pepper, 6-8 green chilly
½ cup yoghurt, ¼ cup fresh cream
A bunch of green coriander leaves finely chopped
½ cup oil
¼ cup mint leaves finely chopped
½ cup grate coconut
8-10 cashew nuts
2 tbsp lemon juice
PREPARATION
1 Wash the chicken, make small cut on chicken and rub ginger. garlic paste, black pepper and salt, leave aside and marinate for 45 minutes,
2 With half of the yoghurt, make mixture of yoghurt and cashew nut in a mixer and mix remaining yoghurt with fresh cream, add cumin seed powder, turmeric powder, red chilly powder to yoghurt + fresh cream paste
3 Grind grated coconut, coriander leaves, mint leaves, green chilly together and make smooth paste of it.
METHOD
1 Heat oil in a pan, fry the chicken till it is brown, and add yoghurt + fresh cream paste and cook on slow flame till oil start separating.
2 Now add green coconut mixture and simmer till it is done. Add water if
required
3 When the chicken is finally done, add yoghurt + cashew nut paste and cook for some time till the gravy is thick and of desired consistency.
4 Serve hot with Nan, or Roti, or Parantha.

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copy right resreved
Lalit Niranjan
24/09/2009

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