Hariyali Chicken

In a blender, add 5 cloves of garlic, 2 cups (30 g) fresh coriander leaves and stalks, ⅔ cup (30 g) fresh mint leaves, 1 cup (250 g) full-fat yogurt, 6-8 green chillies, and 6 tablespoon (90 ml) white vinegar. Blitz until smooth. Try to add as little water as possible. Set aside.
In a wok or pan, heat ¼ cup (65 ml) oil over medium-high heat.
Once the oil is hot, add 1.1 lb (½ kg) boneless chicken pieces. Sauté for a few minutes until the chicken starts to change color.
After 3-4 minutes, add 1-1.5 teaspoon salt and continue frying the chicken until it no longer looks pink and starts turning golden.
Pour in the blended green mixture and cook on high heat, stirring frequently, until the mixture begins to thicken. This should take about 10-12 minutes.
Keep cooking until the mixture starts to coat the chicken and looks glossy.
Once the mixture has thickened, taste and adjust the seasoning by adding 2 teaspoons of coarsely ground black pepper. Stir well.
Once the mixture has thickened, taste and adjust the seasoning by adding 2 teaspoons of coarsely ground black pepper. Stir well.
For a dry consistency: Stop cooking once the chicken is coated and the mixture has thickened.
Skim off any excess oil if needed before serving.

Ingredients