Start off by marinading the chicken in yoghurt, mint (a big bunch), coriander (likewise) (unfortunately I didn't have any... ) ginger, garlic, chilli and turmeric and a pinch of salt.
|Marinading the chicken in yoghurt, mint, ginger, garlic, chilli and turmeric, all whizzed up.|
Then gently fry some cardamons, cloves, black peppercorns, and a cinnamon stick, just for a minute or so. Add in some chopped onions and cook until translucent. Then chuck in any other (green) veg you fancy, I used courgette and (red) pepper. I know, you sometimes just have to compromise. Then add in the chicken and the marinade. Be careful to lower the heat here, to prevent the yoghurt from curdling. Unfortunately I didn't take my own advice here, and it did curdle a bit, but I managed to save it by lowering the heat straight away and adding a little water and stirring it round. Cook this until the chicken is done, nice and tender. Add in some ground almonds towards the end to thicken it up a little.
|Murg Hariyali (Green Chicken)|
Nice and tasty. More yellow than green though, thanks to the turmeric. I think fresh coriander would have made it even nicer. And despite the two chillies, yes, those little red ones which are Really Hot, it wasn't that hot, must have been all the yoghurt. But I will try this again, with extra chilli!