Hariyali Chicken Korma/Hariyali Murgh Korma a rich and delicious Mughlai gravy which taste super yummy..goes well with naan or pulao..Hariyali chicken korma a creamy gravy is sure a hit for dinner parties .I'm a big fan of mughali cuisine love the creamy gravies ,i have shared a few in the blog you can check those too.
If you are bored of butter chicken chicken tikka masala and want something exotic yet easy to make then you should definitely try this hariyali chicken korma.you sure will love the taste .
The freshness a from green masala adds in flavours to this yummy dish.
1/2 kg chicken
salt to taste
2 tsp lime juice
1/2 tsp turmeric /haldi
3/4 cup thick curd
ginger garlic paste
3 medium onion thinly sliced
1/2 tsp garam masala powder
2 bay leaves
1 inch cinnamon
3 to 4 green cardamom
1 black cardamom
3 to 4 cloves
2 star anise
1/2 blade mace

3 to 4 tbsp fresh cream
1 tbsp butter
2 tbsp oil

grind to paste
1/2 cup mint leaves
1 cup coriander leaves
6 to 7 green chillies(i used light green ones)
8 to 10 garlic
2 inch ginger
8 to 10 almonds
10 cashews
1tsp cumin
1 tsp black pepper


  • Wash the chicken pieces ,discard excess water apply salt lime and turmeric and keep aside.
  • Grind all the ingredients mentioned under grind to paste  to a smooth fine paste adding little water.
  • Marinade the chicken with this green masala paste and curds and keep aside for 1 hour in the refrigerator.
  • Meanwhile fry the onion till golden brown and crisp and set aside.
  • When you are ready to cook ,heat a heavy bottomed vessel/pan and add oil and butter.
  • Add bay leaves ,crushed green cardamom ,black cardamom,clove ,cinamon, star anise and mace ,saute for 2 minutes.
  • Add only the marinated chicken  and saute well for sometimes 
  • Saute for 4 to 5 minutes then add the leftover marinade paste and saute well for 7 to 8 minutes over medium flame.you may add 1/2 tsp sugar or honey Add about 1 cup to 1 and 1/2 cup water or more as needed and cook over medium flame till the chicken is tender.

  • Add the crushed fried onions and mix well.
  • add the garam masala powder and cream 
  • Garnish with fried onions little drizzle of cream and serve hot with pulao or naan

you may also like to check
reshmi chicken masala
butter chicken
murgh makhni

Lauki or dudhi halwa is  delicious Indian  dessert prepared from grated bottle gourd  with milk and dry fruits  .You can enjoy this halwa round the year as its available throughout the year.
You will find this halwa in most of the weddings. Traditionally made in a thick bottomed vessel where it is slowly cooked with milk. I  have used a quicker version  by making it in pressure cooker,its quick easy and saves a lot of time  especially when you are in hurry and have no patience to wait to this yummy dessert.
how to make dudhi halwa

400 gm lauki/dudhi/ bottle gourd
1 tbsp + 1 tsp ghee
3/4 cup to 1 cup sugar
150 gm mawa khoya
2 cups milk
1 tsp  cardamom powder
1 tsp rose water
15 Almonds
15 cashews 2 tbsp charoli
lauki halwa

  • Grate the lauki /bottle gourd and keep aside
  • Heat the cooker vessel add ghee then add grated lauki and saute for 5 to 7 minutes.
  • Then add milk and let it cook for 3 whistles.
  • Switch the flame off.
  • Open the pressure cooker once the pressure is released.
  • Cook it over medium till all the moisture evaporates and the mixture is dry.
  • Add sugar, cardamom powder and cook  well for 5 to 7 minutes till the sugar melts and is dissolved.
  • Add the chopped dry fruits and rose water  mix well.
  • Lastly add mawa and give it a mix .

You can even cook it in a thick bottomed vessel follow the same method  just let it cook with the milk until soft.
This may take 20 to.30 minutes. 

Prawns or Shrimps in creamy and delicious coconut curry..Goes well with Steamed rice or Appom..Tangy mild spicy delicious Prawn curry some steamed rice and some fried fish at side.
Ahhh bliss๐Ÿ˜๐Ÿ˜ ..I love such simple comforting meals specially now that the weather is turning cold.
This curry taste great with rice but goes well with appam/dosa or chapati as well. The ground masala and the coconut milk makes this curry more creamy and yummy .I prefer using fresh extracted coconut milk you can use store brought as well

15 to 20 Prawns shrimps
1/2 tsp turmeric powder
1 cup Coconut milk 
1 tsp Tamarind pulp
1 tsp chilli powder

grind to paste
1/2 cup  grated coconut
1 inch ginger
2 green chillies
7 to 8 garlic cloves
1 tsp coriander seeds
1/2 tsp cumin seeds

to temper
1/2 tsp Mustard seeds
Curry leaves
2 onions chopped fine/sliced


  • Clean the prawns ,de vein it and wash it
  • To the cleaned prawns apply salt turmeric 2 tsp lemon juice  and set aside 
  • Grind together coconut and other ingredients mentioned to a smooth paste
  • Heat a pan add coconut oil/refined oil
  • Once the oil is hot add mustard seeds and curry leaves
  • Add   onions and saute till they turn soft .
  • Add the ground paste and the red chilli powder
  • Add in prawns and saute for few minutes.
  • Add water and salt if needed and bring it to a nice boil
  • Once the curry comes to a nice boil add the taamrind pulp and let it simmer for few minutes.
  • Lastly add the thick coconut milk and simmer for 3 to 4 minutes.
  • Switch the flame off ,serve the curry with rice or any flat bread 

You can replace the tamarind pulp with kokum
You can also replace the chilli powder with 4 to 5 whole red chillies and 2 green chillies add this while grinding the coconut and cumin.

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