You guys, I had such a good good day in the kitchen yesterday. A lot of days I set out to blog and maybe 2 out of 4 recipes get deemed “good enough” for the blog. However yesterday was a unicorn day and ya girl churned out three bangin recipes!!
Today I’m sharing the first one with you and it’s this Hariyali Jeera Chicken ! This is a recipe I’ve worked on a few times but couldn’t seem to get it right! My goal was to make this with simple ingredients and really let the flavor of cumin and cilantro be the the most forward flavors! Well, I achieved just that.
I used bone in thicken thighs for this recipe because I wanted that juicy, fall of the bone kind of chicken. The bones get removed in the end, so don’t worry if you’re not a fan of bone in meant and prefer boneless!
Traditionally “hariyali” dishes also have spinach in them but I felt this was perfect and didn’t want to test the water by adding spinach. You could totally add in a handful of spinach leaves at the end or add them into the Hariyali mix into the food processor. Kale, scallions and most leafy greens would be really fun to experiment with in here so knock yourself out!
Also check out:
Here a few ways you can enjoy this chicken:
- Chicken, Rice & Raita Bowls with Salad (check out my Cucumber & Tarragon Raita)
- Make it into quesadilla or on top of a tostada!
- Stuff it into a paratha for some Indian fusion tacos
- Enjoy it right out of the pot like I did!
I hope you try this recipe, and if you’ve got some questions drop it in the comments section below ! Happy Eating <3
Hariyali Jeera Chicken
Yield 2 Servings
In a food processor or chopper combine the following and set aside:
12 cloves garlic
2 inch piece ginger
1 bunch cilantro with just last 1 inch stems removed (roughly chopped)
1 tbsp oil
For the chicken:
1 tbsp cumin seeds, crushed slightly using a rolling pin
2-3 tbsp oil or more
1/2 tsp turmeric powder
1/2 tsp coriander cumin powder (Dhana Jiru)
1/2 tsp garam masala
1/2 tsp salt
2 lbs bone in chicken thighs, skinless. (4 thighs)
1/2 lime squeezed
1 1/4 cups water
Chopped cilantro, for garnish
- Mix all of the ingredients for the "Hariyali Mix" and set aside.
- In a small bowl combine the turmeric powder, garam masala, and coriander/cumin powder with salt and combine until well blended. Sprinkle this mix all over the chicken thighs (front and back) and set aside.
- Heat a large heavy bottom pot or dutch oven over medium high heat. Add 2-3 tbsp of oil and wait for the oil to get hot.
- Add the crushed cumin seeds (do not use powder) and let them splutter for 20-30 seconds.
- Add the hairyali mix and turn the heat to medium low and continue to stir for a few minutes.
- Use tongs to add in the chicken thighs, stir to coat with the hariyali mixture and let the thighs cook for about 4-5 minutes on each side.
- Add in 1 1/4 cup water, stir, and place a lid on the pot and let it cook for 15-20 minutes on low heat.
- After 15-20 minutes, use tongs to remove the chicken thighs from the pot and place them in a large dish to debone. Use your hands to remove the chicken from the bones, or forks to shred the chicken. Leaving them in larger chunks is ideal or shred them more fine if you prefer.
- After you remove all of the meat from the bones, place the meat back into the pot and continue to cook for about 5-7 minutes covered on low heat and an additional 5-7 minutes uncovered. The chicken will start to soak up the liquid and the liquid will reduce.
- Once the chicken is cooked all the way through and the sauce has reduced in half and is thicker, turn off the heat and top with additional handful of cilantro for garnish and a squeeze of lime. Check for salt and add as needed.
- Enjoy hot with rice, paratha or in a taco!