Hariyali Murgh, or Green Chicken, is made from simple fresh ingredients , resulting in a Vibrantly Fresh and Flavourful Meal.
Hariyali Murgh, Or Green Chicken, Has its origins in Punjab, India. HARIYALI, literally means GREEN. It’s in these regions of India that ‘Green Chutney’ made from Fresh Coriander and Mint, is massively popular. Growing up, before I even knew this kind of chicken existed elsewhere in the world, I recall my Late Mum, Aunts and Uncle always preparing us a chicken dish that looked green. Then too, the basic ingredients used were yoghurt, coriander, mint and a few other spices. And That’s where the ‘green’ for this dish comes from, not from added food colouring, as some assume.
These days, Hariyali Chicken/ Green Chicken, can be made into a Curry, as well. But my most favourite way of enjoying this is either Grilled in the Oven, or in a Pan, or Skewered onto grilling sticks to make On a braai stand (barbecue). As I mentioned in my last Kashmiri Pulao post, this grilled green chicken is another pleasant surprise I rediscovered, when in Kerala. This featured regularly on the restaurant Menu, mainly done in a tikka/tandoori version.
I most recently paired this Grilled Hariyali Murgh, with the Kashmiri Pulao, and My Habibi and I were transported back down travel memory lanes, all the way to India. Hey, That’s the least we can do, with Covid-19 Lockdown restrictions Still in place, and travelling via ‘memory lane’ is the next best thing ..right?
Here is how I Make this Green Chicken, a quick blend of yoghurt, fresh greens like coriander, mint, green chillies, garlic, spring onions. Then marinating the chicken pieces, before grilling.
Easy??? You bet! So go on, get out those aprons, and let’s get Grilling this Hariyali Murgh. Another Easy and Delicious dish, that will soon be your family favourite too.
Happy ‘Hariyali Murgh’ Grilling Lovelies
GRILLED HARIYALI MURGH (GRILLED GREEN CHICKEN)
AUTHOR: FOODEVA MARSAY (@foodeva_marsay)
YOU WILL NEED:
600 – 800 Grams Chicken Fillets OR Chicken Thigh, Cut into Cubes. Wash and Drain Well.
FOR GREEN CHUTNEY, BLEND TOGETHER:
1 Full Cup of Fresh Coriander Leaves and Stems
1/3 Cup Fresh Mint Leaves
3 Stalks Spring Onions (Green Fleshy Bit)
2-3 Green Chillies
2-3 Cloves of Garlic – Paste or Chopped (1 Tablespoon)
1/2 teaspoon Whole Cumin Seeds
Juice of 1 Lemon
4-5 Heaped Tablespoons Plain Yoghurt
ADD TO THE CHICKEN:
1/2 teaspoon Turmeric Powder
1 teaspoon Salt (or to taste)
1/2 teaspoon Cumin Powder (Jeera powder)
1/2 teaspoon Garam Masala
1 teaspoon Green Chilli and Garlic Paste (Green Masala)
Blended Green Chutney (If You doing a Braai, Save some of the Blended Chutney to baste.)
~ Allow the Chicken to marinate for a minimum of 15 minutes
~ Preheat Oven to Grill Setting.
~ Place chicken into oven proof tray/casserole, and add a few dots of Ghee or Butter
~ Grill until Chicken cube edges turn a little charred, and done to your likeness. Turn a few times, basting with pan sauce each time. Ensure the Hariyali Chicken Does not dry up too much.
~ Serve Hot, with Rice/Roti/Flatbread/Puri/Starch Side of Choice/Salad
NOTES BY FOODEVA MARSAY
~ This Recipe can also be prepared on the stove top, Add ghee/butter to pot and when melted, add the marinated chicken, and cook until done. IF you enjoy a more spicier end result, then up your amount of green chillies.
~ Try this recipe with chicken skewered onto Grill Sticks and then grilled in oven, OR over hot coals (Braai/barbecue), baste with reserved Green yoghurt marinade.
~ Here are a few Links to a selection of Foodeva Marsay side dishes, that this Harliyali Chicken pairs wonderfully with.
EASY KASHMIRI PULAO : https://marriamsayed.com/2020/08/25/easy-kashmiri-pulao-restaurant-style/
YEAST-FREE FLATBREAD: https://marriamsayed.com/2017/07/25/naan-flatbread-yeast-free/
BOMBAY POTATO: https://marriamsayed.com/2019/01/30/bombay-potatoes/
FATTOUSH SALAD: https://marriamsayed.com/2015/11/03/fattoush-salad/
*Kindly Shared my Recipes as Posted, ©www.marriamsayed.com*