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Tender chicken pieces simmered in a vibrant, fragrant green gravy. This North Indian curry gets its beautiful color and fresh flavor from a blend of cilantro, mint, and green chilies, balanced with warm, aromatic spices.
For 4 servings
Prepare the Green Masala Paste: In a blender, combine the coriander leaves, mint leaves, green chilies, ginger, and garlic. Add half of the whisked curd (1/4 cup) and blend to a smooth, thick paste. Add a splash of water only if necessary to help it blend.
Marinate the Chicken: In a mixing bowl, combine the chicken pieces with half of the prepared green paste, turmeric powder, lemon juice, and 0.5 tsp of salt. Mix thoroughly to coat the chicken evenly. Set aside to marinate for at least 20 minutes.
Sauté Aromatics: Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the whole spices (cinnamon stick, cloves, green cardamom) and sauté for 30-40 seconds until they become fragrant. Add the finely chopped onions and cook for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
Cook the Masala Base: Add the tomato puree to the pan and cook for 5-6 minutes until it thickens and you see oil separating at the edges. Stir in the coriander powder, cumin powder, and the remaining 1 tsp of salt. Sauté for another minute until the spices are aromatic.
Sear the Chicken: Increase the heat to medium-high and add the marinated chicken to the pan. Sauté for 5-7 minutes, stirring occasionally, until the chicken is seared and lightly browned on all sides.
Combine and Simmer: Reduce the heat to low. Add the remaining green masala paste and the remaining whisked curd (1/4 cup). Stir continuously for 2-3 minutes to prevent the curd from splitting. Pour in 1 cup of water, mix well, and bring the curry to a gentle simmer.
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Tender chicken pieces simmered in a vibrant, fragrant green gravy. This North Indian curry gets its beautiful color and fresh flavor from a blend of cilantro, mint, and green chilies, balanced with warm, aromatic spices.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 345 calories per serving with 33.31g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Curry: Cover the pan with a lid and let it cook on low heat for 15-20 minutes, or until the chicken is tender and cooked through. The gravy will thicken, and oil will float on top.
Finish and Serve: Turn off the heat. Stir in the garam masala and crushed kasuri methi. Let the curry rest for 5 minutes to allow the flavors to meld. Serve hot with naan, roti, or steamed basmati rice.
Replace chicken with 400g of paneer cubes or a mix of vegetables like potatoes, carrots, and green beans. Add the paneer in the last 5-7 minutes of cooking to keep it soft.
For a restaurant-style creamy finish, stir in 2-3 tablespoons of fresh cream or full-fat coconut milk at the end of cooking, just before adding the garam masala.
Use 500g of mutton pieces instead of chicken. Pressure cook the mutton with the masala base until tender before adding the green paste and finishing the curry.
Add 1/4 cup of freshly grated coconut or coconut milk along with the green paste for a coastal flavor profile.
Chicken is a high-quality source of lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy metabolism.
The base of this curry is made from fresh coriander and mint leaves, which are packed with antioxidants that help combat oxidative stress and reduce inflammation in the body.
Ingredients like ginger, garlic, and turmeric have powerful anti-inflammatory and antimicrobial properties that can help strengthen the immune system and fight off infections.
Spices such as cumin and coriander are known to stimulate digestive enzymes, promoting better digestion and gut health.
One serving of Chicken Green Masala contains approximately 350-400 calories, depending on the cut of chicken used and the amount of oil.
Yes, it can be a healthy dish. It's rich in protein from chicken and packed with vitamins and antioxidants from the fresh herbs like coriander and mint. To make it healthier, use lean chicken breast and minimize the amount of oil.
Absolutely! This curry tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
The green color can darken due to overcooking or oxidation. To prevent this, add the green paste towards the later stages of cooking and simmer on low heat. Also, adding a splash of lemon juice to the paste while blending can help preserve the color.
Yes, you can use chicken breast. However, chicken thighs are generally more tender and flavorful in curries. If using breast, reduce the final cooking time by a few minutes to prevent it from becoming dry.
Chicken Green Masala pairs wonderfully with Indian breads like naan, roti, or paratha. It also goes well with steamed basmati rice, jeera rice, or a simple pulao.