Hariyali Murgh
Chicken in a vibrant green gravy of fresh mint, cilantro, and spinach. The name "hariyali" means greenery, reflecting the fresh herb-based preparation.
Preparation
Cut chicken into small pieces, wash and keep
Cooking
In a kadhai, heat the oil to smoking. Add onions and fry for 5-6 minutes on medium heat till the onions start to Add ginger, and garlic. Saute on medium heat for 1 minute.
Add the greens (methi, pudina, palak, and dhaniya), and green chillies. Fry on medium heat for 4-5 minutes.
Add chicken pieces, paprika, and salt.
Mix and fry for further 5 minutes.
Add 1/2 cup warm water and simmer for 10-12 minutes until chicken is cooked.
Add light cream (or whole milk) one minute before removing from heat.
Serving Suggestions
Serve with rice or with rotis/naan.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
Shop Ingredients & Tools
Items that help make this recipe authentic
As an Amazon Associate, we earn from qualifying purchases. This helps support SensKitchen at no extra cost to you.
Share This Recipe
Loved this recipe? Share it with friends and family!
For Instagram, tap "Copy Link" then share to your story or post!
Support SensKitchen
SensKitchen is a labor of love, preserving Bengali culinary heritage since 2006. If these recipes bring joy to your kitchen, consider supporting us to keep this free resource running.
Every contribution helps us maintain and improve SensKitchen. Thank you for your support!