Crazy Tasty Green Chicken Recipes

HARIYALI CHICKEN (GREEN CHICKEN)

Steps:

• 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.

ROAST CHICKEN WITH TAQUERIA-STYLE GREEN SAUCE

Steps:

• Put the chicken on a sheet pan fitted with a rack. Season liberally with salt. Refrigerate, uncovered, overnight.
• When ready to cook, preheat the oven to 425 degrees F.
• Season the chicken again with salt. Roast the chicken until the thickest part of the thigh reaches 160 degrees F, 50 minutes to 1 hour.
• While the chicken is roasting, preheat a stovetop grill to high. Place the tomatillos and jalapeño on the grill. Cook until blistered and charred in spots, 8 to 10 minutes, then flip and cook for another 8 to 10 minutes. Transfer to a blender.
• Add the honey, lime juice, cilantro and salt and pepper to taste to the blender. Process until the desired consistency, but don't let it get too smooth. Set aside.
• Let the chicken rest for 5 to 10 minutes. Pour the pan juices into a small saucepan and bring to a simmer. Working with 1 or 2 tablespoons at a time, whisk the butter into the juices until incorporated and smooth. Whisk in the vinegar.
• Carve the chicken and arrange on a platter. (Reserve the carcass for stock.) Pour the pan juices around the chicken. Drizzle the green sauce over the chicken and sprinkle with the scallions and chives.