Chicken in Mint Coriander Yoghurt Sauce | Hariyali Murgh Korma

Hariyali Murgh Korma, succulent chicken marinated in aromatic spices and cooked in freshly ground mint coriander rich yoghurt sauce with the heat of green chillies! The sprinkle of kasoori methi and garam masala at the end takes the korma up a notch! Have with rice or roti, you will love this chicken curry!

Chicken in Mint Coriander Yoghurt Sauce | Hariyali Murgh Korma

My mint leaves stock always dies a slow death!🙄 I am sure many of you agree with me. Whenever I see a fresh bunch of mint leaves, I get tempted to grab at least 2 bunches but I know I won't use them soon and settle with just one. And this just rests beneath my coriander leaves in a box in the fridge and remains there forever. 😂 Sometimes out of guilt, I remove them, discard the bad leaves, trim the ends, and keep them back! As I write this, I still have some mint leaves which I am sure must have blackened by now. My advice for myself and for those who are like me - buy mint leaves and use it the very same day - or buy only when you plan to use it. If it goes into a box, I bet it stays there!  

Chicken in Mint Coriander Yoghurt Sauce | Hariyali Murgh Korma

Following my advice, I used to make mint coriander chutney from various sources because I am yet to find the right balance for my palate. And then I got totally inspired by Farheen's Green Chicken Curry which is simple, everyday curry, unlike the rich Mughlai kind. Mint chutney can wait because this korma is too good, so good that even my green food hater F had it without any reservation! 

What is Hariyali?

Well,  Hara is a Hindi word for the colour green and Hariyali just means "greenery" or  "green stuff"! So here, the dish is called Hariyali because the sauce is green in colour! 

What is Korma sauce made of?

Korma, in my knowledge, is usually yoghurt based sauce. 

Is Chicken Kurma the same as Korma?

Again, I understand that Korma is to do with Mughlai cuisine where meat and vegetables are cooked with spices in yoghurt sauce. And Kurma is to do with the South Indian cuisine where meat and vegetables are cooked with spices in coconut sauce. I may be wrong and they may just be words of same meaning with different spelling because Korma is also Qorma!

Chicken in Mint Coriander Yoghurt Sauce | Hariyali Murgh Korma

How do I thicken my korma?

It is possible that by the end of the cooking, your korma is very thin because of the water from chicken and yoghurt. To prevent this from happening we add crushed fried onions - which gives body to the gravy. But there are other options! You may add a few soaked cashews or sesame seeds while making the green paste. You may also add heavy cream or labneh,  towards the end of the cooking but these will mellow down the heat so use sparingly or increase the green chillies and spices. I don't recommend cornflour for Indian dishes but if that is your only option, I won't even say Go ahead 🤐

Recipe inspired and adapted from Homemade by Farheen. I made again last week but the gloomy days are not photography friendly! I had to keep the pot so close to the window to capture the Hara colour! 😜


Chicken in Mint Coriander Yoghurt Sauce | Hariyali Murgh Korma

Hariyali Chicken Korma | Chicken in Mint Coriander Yogurt Sauce 

Yum

INGREDIENTS

For Marinade:
700gms chicken, bone-in and skinless, curry cut
1 tablespoon ginger garlic paste
1/2 teaspoon turmeric powder
1 teaspoon pepper powder
1 teaspoon cumin powder
1/2 teaspoon caraway seeds (shah jeera)
4 green cardamom
1-inch cinnamon stick
2 small bay leaves
1/4 cup fried onions, crushed
Salt to taste

For Green Paste:
10 green chillies
1 cup mint leaves
1 cup coriander leaves

For the Korma:
2 tablespoons ghee
1 tablespoon sunflower oil
1 large onion, sliced
marinated chicken
Gound green paste
2 cups whisked yoghurt
Salt to taste
1/4 cup fried onions, crushed
1 teaspoon kasoori methi
Water as needed
1 tablespoon heavy cream (whipping cream)

For garnish:
Fried onions, don't crush

METHOD

  • Make a batch of fried onions before you start the marination 
Marinate the chicken:
  1. Add all the marinade ingredients in a large bowl and whisk to combine
  2. Add the chicken pieces and mix to coat each piece thoroughly
  3. Keep aside for 20 to 45 minutes or refrigerate overnight
Make the green paste:
  1. Add all the green paste ingredients into a mixie and grind to paste
  2. You may have to add a splash of water but not too much 
  3. Grind until it is almost a smooth paste
    1. You may add soaked cashews or sesame seeds if you want richer gravy
Prepare the korma:
  1. Heat ghee and oil in a curry pot on a medium flame
  2. Saute the onions until golden brown with a dash of salt 
  3. Add the marinated chicken and the green paste along with a few tablespoons of water (preferably from cleaning the mixie jar)
  4. Cook covered on medium to high flame until all chicken pieces turn white
  5. Open and stir in the whisked yoghurt and bring this to boil on a medium to high flame
  6. Reduce the flame to low, and cover and cook for 15 to 20 minutes or until the chicken is completely cooked
  7. Open, taste test and adjust the salt and spices as per taste and add a splash of water only if you want more gravy
  8. Stir in the fried onions, garam masala, cream and kasoori methi 
  9. Simmer open for 5 to 8 minutes and switch off
  10. Serve warm with Onion Paratha, Pumpkin paratha, or Radish Paratha or ghee rice, chapathi, roti, phulkas etc. 

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Chicken in Mint Coriander Yoghurt Sauce | Hariyali Murgh Korma

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