Chicken Hariyali aka Green Chicken

Im playing catchup with my recipes on the blog for the next few weeks. So you will see a few recipes that I posted over on instagram during the summer but never got around to posting on the blog. 

Starting with this one:


When I was a child, much to my mother’s delight, I decided that all green food was gross. That meant if anything had even the tiniest hint of green colour I would not eat it. Fast forward to this year when I made and ate 3 different versions of this green chicken along with all green sides just because I wanted to.

Five-year old me would not be impressed.

Testing out different marinades to see which green chicken is the greenest of them all!

I tried 3 versions: the standard recipe using greek yogurt as the marinade base, a dairy free version using coconut yogurt, and a Whole30 compliant version with coconut cream. Overall the differences were subtle. With the coconut cream version having a distinctly more ‘coconutty’ flavour. But not in a bad way.

But all three worked great and were delicious.

Grilling up some green goodness

Chicken Hariyali (Green Chicken)

A fun green twist on a simple grilled chicken.
Prep Time10 mins
Cook Time10 mins
Marinating time (at least)30 mins
Total Time20 mins
Course: Main Course
Keyword: keto, Paleo, Whole30
Servings: 4
Author: Ruestory.com

Ingredients

  • 1 cup baby spinach (or two big handfuls)
  • 1/2 cup cilantro leaves
  • 1 lemon , juiced
  • 1-2 inch fresh ginger , crushed
  • 6-7 cloves garlic , crushed
  • 1-2 jalapeños (or green chillies)
  • 1/2 tsp red chilli powder
  • 2 tsp coriander powder
  • 1 1/2 tsp garam masala (see my recipe link below)
  • 2 tbsp avocado oil
  • 2 tsp salt
  • 2 tsp black pepper
  • 3 tbsp yogurt / coconut cream (Greek, coconut or use coconut cream – the thick creamy part on top of a can of coconut milk)
  • 4 chicken breasts cut into large 2 inch cubes (about 3 lbs)
  • Bamboo skewers*

Instructions

  • In a blender or food processor, blend the spinach, cilantro, lemon juice, ginger, garlic and jalapeños till smooth.
  • In a large bowl mix the blended green stuff with the rest of the ingredients (spices, yogurt/coconut cream, and chicken)
  • Let this mixture sit for at least 30 mins to overnight in the fridge.
  • When ready to bbq, heat up your grill or grill pan, skewer the chicken and grill!

Notes

We served this with grilled asparagus and a simple green salad with a balsamic vinaigrette.
*Soak the bamboo skewers in water for 5-10 mins before you are ready to BBQ so they don’t burn.
Also, try my garam masala seasoning in this recipe.

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