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Pakistani
Green Chicken
25 min total5 prep20 cook4 servings
ClassicFlexitarianLow-CarbContains dairy
A super quick and easy green chicken/Hariyali chicken recipe. This recipe is tangy, fresh-tasting and goes so well with a simple salad and naan! Perfect for a quick weeknight dinner
Ingredients
produce
- 5 clovesgarlic
- 2 cupfresh coriander (leaves and stalks)
- 0.67 cupfresh mint (leaves only)
- 2 tspcoarsely ground black pepper (or to taste)
dairy
- 1 cupyogurt (full fat and ideally greek)
pantry
- 6-8 green chillies for a spicy kick (otherwise 4 for a mild flavour)
- 6 tbspwhite vinegar
- 0.25 cupoil (as per preference)
- 1-1.5 tsp salt (or to taste)
meat
- 1.1lb boneless chicken (ideally thigh, cut into bite sized pieces)
Steps
- In a blender, blitz the garlic, coriander, mint, yogurt, chillies and vinegar until smooth.
- Set aside until needed.
- Add as little water as possible.
- In a wok or pan, add your oil.
- Heat up and add in the chicken pieces.
- A few minutes in, once the chicken begins to gain some colour, add the salt.
- Fry the chicken until it no longer remains pink and begins to turn golden.
- Add the blended mixture into the pan.
- Cook this on high, stirring often until the mixture begins to thicken.
- You want to cook this down until the mixture begins to coat the pieces of the chicken and looks glossy.
- Once the mixture has thickened, have a taste-check and add the coarsely ground black pepper, adjusting if you need it as per preference.
- If you would like your green chicken to be as dry as shown in the images, you can stop cooking it once it looks like the pictures.
- If you would like some more sauce, add water as per your liking and cook on a medium heat until the sauce comes to a slow simmer.
- Skim off any excess oil if needed before serving.
Tips
- Recipe Source: Fatima Cooks
Source: Fatima Cooks
