Hara Lassan Chicken

A Feast of Flavor and Tradition

When one thinks of Indian cuisine, the image that often comes to mind is a medley of spices, vibrant colors, and a beautiful symphony of flavors. One such dish that perfectly embodies this is Hara Lassan Chicken. Rooted in tradition but open to adaptation, this recipe is a beautiful blend of the fragrant and mild flavor of garlic greens, or "hara lassan," combined with succulent chicken, creating a dish that is as satisfying to the senses as it is to the soul.

The Recipe: Hara Lassan Chicken

Ingredients:

• 500 grams chicken, cut into bite-sized pieces

• 100 grams Al Aliyo’s garlic greens, finely chopped

• 2 tablespoons oil

• 1 teaspoon cumin seeds

• 2 medium onions, finely chopped

• 2 teaspoons ginger-garlic paste

• 2-3 green chilies, slit

• 2 teaspoons coriander powder

• 1 teaspoon cumin powder

• 1 teaspoon garam masala

• ½ teaspoon turmeric powder

• ½ teaspoon red chili powder

• Salt to taste

• 1 cup plain yogurt

• Fresh coriander leaves, for garnish

Method:

1. Marinate the Chicken: In a large bowl, mix the chicken with yogurt, half of the ginger-garlic paste, and a pinch of salt. Let it marinate for at least 30 minutes.

2. Prepare the Base: Heat oil in a large pan over medium heat. Add the cumin seeds and let them sizzle. Add the onions and sauté until they turn golden brown. Add the remaining ginger-garlic paste and the slit green chilies, and cook for another minute.

3. Cook the Chicken: Add the marinated chicken to the pan and stir well. Let it cook on medium-high heat until the chicken is lightly browned.

4. Spice it Up: Add the coriander powder, cumin powder, turmeric, and red chili powder. Mix well to coat the chicken evenly. Reduce the heat and cover the pan, allowing the chicken to cook through.

5. Incorporate the Garlic Greens: Add the finely chopped garlic greens and stir them into the chicken. Cover the pan and let it simmer for another 10 minutes, so the garlic greens release their flavor and blend with the chicken.

6. Garnish and Serve: Sprinkle garam masala over the dish and garnish with fresh coriander leaves. Serve hot with naan, roti, or steamed rice.