Chicken Haryali

6 pieces of chicken on the bones or about 350 grams of chicken
Make a few slits on the chicken if they are large pieces. Marinate with salt and line juice and set aside for about twenty minutes .

In a blender add the ingredients given below and blend with a cube of ice to retain the lovely green colour. Add this paste to 2 tablespoons of thick hung curd or fresh cream

1 heaped table spoon of cheese or two slices of cheddar or any slice cheese
4 or 5 green chilies.
6 cloves garlic.
1″ piece ginger.
1/2 cup fresh coriander leaves.
1/2 tsp black pepper.
1/8 tsp small cardamom powder

Salt to taste.

Marinate the chicken pieces with the ground paste and keep it in the refrigerator. Leave it in the refrigerator for about twelve hours. The very process of marination softens the chicken and helps in the cooking process. Before you cook the chicken leave it standing out for about an hour so that the mixture is now at room temperature. You can bake this but I chose to fry this.

After frying the chicken you will still have some marinade left. In the pan that you have fried the chicken, remove any excess material that is left over and add the marinade and cook this for about two minutes. To this, add a slice of cheese and this will provide you with a nice thick sauce that you can pour over the fried chicken.

 

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