Chicken Hariyali is a non vegetarian dish prepared with a marinade of mint and cilantro and some spices and then cooked on stove usually as a curry item served alongside naan.The chef at the Culinary school wanted to taste some Indian food and he is French so I thought I will surprise him with this.This is also made kabab style and cooked in a tandoor but I used chicken legs to make it easy to grab and eat.Sure enough the chef scarfed it down saying umm ummm ummmmm that was so good!
Ingredients:
8 Chicken legs(make some cuts on it so it absorbs the marinade well)
1 1/2 cups mint leaves
1 1/2 cups cilantro
1/2 cup yogurt
1 teaspoon ginger garlic paste
juice of a lemon
4-6 green chili(adjust to your spice level)
salt to taste
1 teaspoon of ketchup (optional)
pinch of chat masala powder
2 tablespoons oil
Procedure:
1.Pulse all the ingredients except chicken and 1 tablespoon oil in a blender to make a smooth paste.Adjust salt.
2.Pour the marinade over the skinless chicken and coat it well and keep it in the refrigerator overnight.
3.Preheat oven to 350F, place the chicken on a baking sheet and coat with some oil and bake for 30 minutes, after 30 minutes turn them to the other side,coat with marinade and oil and let them cook for another 30 minutes.Check if the chicken is cooked all the way to the bone.Serve with raitha and a squeeze of lemon.
Tips:
You can also add spinach, green scallions, green bell peppers etc to your green paste to add additional layers of flavors.But if you add scallions consume immediately.
If your kebabs look too dry you can always cook the remaining marinade in a tablespoon of oil and brush the chicken with this marinade.You can also add cream to this marinade and brush to moisten.
| Preparation time | 70 minutes |
| Serves | 8 Chicken Legs |
| Serving Size | 1 Chicken Leg |
| Calories Per Serving | Approximately 264 per serving |
| Difficulty | Easy |
Ingredients:
8 Chicken legs(make some cuts on it so it absorbs the marinade well)
1 1/2 cups mint leaves
1 1/2 cups cilantro
1/2 cup yogurt
1 teaspoon ginger garlic paste
juice of a lemon
4-6 green chili(adjust to your spice level)
salt to taste
1 teaspoon of ketchup (optional)
pinch of chat masala powder
2 tablespoons oil
Procedure:
1.Pulse all the ingredients except chicken and 1 tablespoon oil in a blender to make a smooth paste.Adjust salt.
2.Pour the marinade over the skinless chicken and coat it well and keep it in the refrigerator overnight.
3.Preheat oven to 350F, place the chicken on a baking sheet and coat with some oil and bake for 30 minutes, after 30 minutes turn them to the other side,coat with marinade and oil and let them cook for another 30 minutes.Check if the chicken is cooked all the way to the bone.Serve with raitha and a squeeze of lemon.
Tips:
You can also add spinach, green scallions, green bell peppers etc to your green paste to add additional layers of flavors.But if you add scallions consume immediately.
If your kebabs look too dry you can always cook the remaining marinade in a tablespoon of oil and brush the chicken with this marinade.You can also add cream to this marinade and brush to moisten.
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