1cupcoriander leaves(tightly packed) with tender stalks
½cupmint leaves(tightly packed) (pudina)
3green chilies(adjust as desired)
3green cardamoms(or ½ tsp powder)
How to make the recipe
Add coriander leaves, mint leaves, green chilies, green cardamoms, onion, green chilies to a blender jar. If you do not have ginger garlic paste, then add half inch ginger and 3 medium garlic cloves to the same jar.
Make a fine paste without adding water. Set this aside.
Heat a pan with oil. Add cumin and allow them to crackle.
Then saute the curry leaves until crisp. Then add ginger garlic paste and fry for a minute.
Add garam masala, coriander powder and chicken. Fry till it turns white in color.
Cover and cook for 2 to 3 mins.
Add green paste, fry for 3 to 4 mins until a nice aroma comes out.
Cover and cook for another 2 mins. This way the aroma of green masala and spice is absorbed by the chicken.
Optional - Turn the flame to low. If using yogurt whisk it very well until smooth and then add it to the pan. Stir and cook for 3 to 4 mins till the yogurt is absorbed.
Then pour water & add salt.
Stir well and cook covered until the chicken is tender.
Open the lid and cook until the gravy reaches a desired consistency.
Serve hariyali chicken with rice or roti. If desired squeeze in some lemon juice before serving.