This recipe has probably become one of our family staples because it is so simple, fresh and makes both meat and veggies taste insanely delicious! We also made Hariyali Chicken in our cooking classes and all my cooking students have really enjoyed making it at their homes afterwards.
“Hariyali” is really a fancy word for an Indian herb-infused and seasoned marinade that can be used on pretty much anything. I personally love this dish because like the “baked chicken makhani” in my previous posts, you can make this marinade ahead of time and save it for later.
What makes this dish so good, in my opinion, is the use of mint and parsley in it. The entire marinade is based off these 2 ingredients so the result is just this delicious, earthy flavor that really compliments food well! You can use this on seafood as well!
Anyways, enough talking, and more sharing of recipes! :O)
Hariyali Chicken (Indian style Herb Chicken)
- 1 medium tomato (vine-ripened if possible)
- 1 Full Bunch of cilantro/parsley
- 1 Full Bunch of fresh mint leaves
- Juice of 1 lemon
- 3 Tbsp of Coriander/Cumin powder
- 1 to 1.5Tbsp salt
- 2 Tbsp of garlic paste (or fresh garlic)
- 2 Tbsp of ginger paste (or fresh ginger)
- 1 tsp chili powder OR 2 Jalapenos (more is desired)
- 1 medium onion
- ½ to 1 cup oil (veg, canola, etc.)
- 1.5lbs to 2lbs chicken thighs (boneless & skinless)
**NOTE: You can cook whole thighs OR cut into large chunks if preferred
1. In Blender, add all ingredients and blend on HIGH while pouring oil into mixture
2. Add more oil if needed – consistency should be like a very smooth/creamy pesto
3. Once blended, add mixture to chicken and let marinate 1 to 2 hours in fridge (BUT if you’re rushed, don’t worry about marinating time…poke holes in chicken before adding mixture so marinade soaks into the meat while cooking)
4. Once marinated, transfer to large baking pan and sprinkle ½ tsp salt over chicken mix and put in oven
5. BROIL on middle rack for 40-45 minutes till browned on top
6. Rotate chicken on other side and let broil for another 10-15 minutes before removing from oven.
NOTE: Eat as sandwich with Naan, garlic chutney and yogurt/Raita, OR in summer months, it tastes great skewered over the grill and served with lemon wedges and thinly sliced onions.
NOTE: If using this marinade with VEGGIES – add with half-cooked veggies to shorten cooking time and avoid burning the marinade and veggies in broiler. (It especially tastes great with roasted potatoes)
Let me know what you think if you get a chance to try this dish! I hope you will enjoy it as much as we do over here at home and in my cooking classes!