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
With India becoming Global, the food culture in India especially in urban India has changed a lot, making ways for different kind of food from all over the world, such as Chinese, Italian Mexican, Thai and other Countries as well. This book is an attempt to bring all kind of FLAVOURS and AROMA of all such food into your kitchen with easily available ingredients and step by step simple instruction.
