Haryali Chicken Boti

Haryali Chicken Boti (Boneless)

Ingredients:

• Chicken boneless 1 kg
• Fresh Coriander chopped 2 Handfuls
• Mint chopped 1 Handful
• Green chilies chopped 2-3 (or more if you like)
• Medium sized onions chopped 2
• Ginger paste 1 Tbsp
• Garlic paste 1 Tbsp
• Cumin Seeds 1 Tsp
• Yogurt 4 Tbsp (or ¼ cup)
• Salt to taste
• Red chili powder 1 Tsp
• Garam masala 1 Tsp
• Coriander powder 1 Tsp

preparation:

1. Blend green chilies, coriander and mint to make a paste.
2. Pound chicken to slightly flatten it and cut into cubes.
3. Add oil to a pan and fry onions till slightly brown. Add ginger and garlic paste and fry until fragrant.
4. Add cumin seeds, salt and chicken.
5. Mix well and fry on high heat till chicken changes color.
6. Add yogurt, red chili powder, garam masala and coriander powder. Mix.
7. Cook till the water evaporates and the oil separates from the chicken. Chicken should be fully ready at this stage.
8. Add the blended green paste and cover to let it simmer on medium to high flame till water from the paste evaporates. DO NOT over cook at this stage otherwise the green color of mint and coriander will turn brown which will not look appealing.
9. Serve hot. Enjoy!

https://www.youtube.com/watch?v=wLqlnCMkNhE

Print Recipe

Haryali Chicken Boti (Boneless)

Author: Naush

Ingredients

• Chicken boneless 1 kg
• Fresh Coriander chopped 2 Handfuls
• Mint chopped 1 Handful
• Green chilies chopped 2-3 (or more if you like)
• Medium sized onions chopped 2
• Ginger paste 1 Tbsp
• Garlic paste 1 Tbsp
• Cumin Seeds 1 Tsp
• Yogurt 4 Tbsp (or ¼ cup)
• Salt to taste
• Red chili powder 1 Tsp
• Garam masala 1 Tsp
• Coriander powder 1 Tsp

Instructions

• Blend green chilies, coriander and mint to make a paste.
• Pound chicken to slightly flatten it and cut into cubes.
• Add oil to a pan and fry onions till slightly brown. Add ginger and garlic paste and fry until fragrant.
• Add cumin seeds, salt and chicken.
• Mix well and fry on high heat till chicken changes color.
• Add yogurt, red chili powder, garam masala and coriander powder. Mix.
• Cook till the water evaporates and the oil separates from the chicken. Chicken should be fully ready at this stage.
• Add the blended green paste and cover to let it simmer on medium to high flame till water from the paste evaporates. DO NOT over cook at this stage otherwise the green color of mint and coriander will turn brown which will not look appealing.
• Serve hot. Enjoy!