HARIYALI MURGH (SOUTH INDIAN STYLE)

INGREDIENTS

½ kg chicken

1 tsp ginger paste, 1 tsp garlic paste

1 tsp each cumin, turmeric and red chilly powder

1 tsp black pepper, 6-8 green chilly

½ cup yoghurt, ¼ cup fresh cream

A bunch of green coriander leaves finely chopped

½ cup oil

¼ cup mint leaves finely chopped

½ cup grate coconut

8-10 cashew nuts

2 tbsp lemon juice

PREPARATION

1 Wash the chicken, make small cut on chicken and rub ginger. garlic paste, black pepper and salt, leave aside and marinate for 45 minutes,

2 With half of the yoghurt, make mixture of yoghurt and cashew nut in a mixer and mix remaining yoghurt with fresh cream, add cumin seed powder, turmeric powder, red chilly powder to yoghurt + fresh cream paste

3 Grind grated coconut, coriander leaves, mint leaves, green chilly together and make smooth paste of it.

METHOD

1 Heat oil in a pan, fry the chicken till it is brown, and add yoghurt + fresh cream paste and cook on slow flame till oil start separating.

2 Now add green coconut mixture and simmer till it is done. Add water if

required

3 When the chicken is finally done, add yoghurt + cashew nut paste and cook for some time till the gravy is thick and of desired consistency.

4 Serve hot with Nan, or Roti, or Parantha.