Hariyali Chicken (Green chicken curry)

Hariyali means greenery! It is a dish where chicken is prepared in green sauce and can be served dry (hariyali chicken tikka) or in a curry (hariyali chicken). It is a very simple recipe and tastes great! It is cooked in a sauce made with spinach, corinader and mint leaves.

  • Cuisine: Indian
  • Preparation time: 10 minutes
  • Cooking time: 45 minutes
  • Serves: 6


  • Chicken legs, skinless 1 Kg
  • Spinach leaves ½ cup
  • Coriander leaves 2 ½ cups
  • Mint leaves 1 cup
  • Yogurt 1 tablespoon
  • Onion, sliced 1 medium
  • Garlic 3 cloves
  • Ginger paste 1 teaspoon
  • Lemon juice 1 ½ tablespoon
  • Dry red chilles (deseeded) 2-3
  • Cumin powder 1 teaspoon
  • Garam masala 1 teaspoon
  • Paprika 1 teaspoon
  • Oil 3 tablespoons
  • Water 1 cup


1. Make a couple of gashes on the chicken legs and marinate it with 1/2 tablespoon lemon juice, 1 teaspoon paprika and salt to taste.

2. Add the spinach leaves, coriander leaves, mint leaves, dry red chillies, garlic cloves, ginger paste, cumin powder, garam masala powder and half cup of water to a grinder and make a smooth paste.

3. Heat 3 tablespoons of oil in a deep non-stick pan and saute’ the onions until golden brown. Add the pre-marinated chicken pieces and saute’ for 5 minutes.

4. Add the green paste and yogurt to the chicken, mix it well and cover it with a lid. Cook on a medium flame for 30 minutes.

5. Add half cup of water and cook for another 15 minutes on a low flame. Switch off the gas.

6. It is ready to be served hot with Jeera (cumin) rice or plain rice or your choice of flat bread. Hope you like this recipe!

Tandoori trout fillet


Tandoori Chicken dates back to as early as the Mughal era, originated in Punjab (a state in North India)  before the partition and was popularised in Moti Mahal by Kundan Lal Gujral.

Tandoori fish is a variation of the same dish, where the fish is marinated with yougurt and spices and then roasted in the oven. It is usually made with sea water fishes such as Surmai, Pomfret or Rawas. My tandoori fish recipe is for a trout fillet! It is more easily available at the supermarkets or fishmongers and tastes great.

  • Cuisine: Indian (North)
  • Preparation time: 10 minutes
  • Cooking time 30 minutes
  • Serves 6


  • Trout fillet 1 Kg
  • Yogurt 6 tablespoons
  • Sunflower oil 1 2 tablespoons
  • Lemon juice 3 teaspoons
  • Garlic paste 1/2 tablespoon
  • Ginger paste 1/2 tablespoon
  • Turmeric 1 teaspoon
  • Cumin powder 1 teaspoon
  • Coriander powder 1 teaspoon
  • Tandoori masala 1/2 tablespoon (easily available in the supermarket)
  • Red chilli powder 1/2 teaspoon
  • Salt to taste

To garnish:

  • Red onion slices- 1 onion
  • Cucumber slices- 8-10
  • Lemon slices- 4-5
  • Coriander leaves- few


1. Wash and descale the trout fillet as per my previous recipe for Salmon Kalia. Make 4-5 gashes on either side of the fish.

2. Prepare the marinade: Mix yogurt, 1 tablespoon oil, 1 teaspoon lemon juice, garlic and ginger paste; turmeric; cumin, coriander and red chilli powder; tandoori masala and salt to taste. Mix all the ingredients well. Mix the remaining oil and lemon juice in a separate bowl.

3. Place a foil on a big oven tray. Coat the fish well with the marinade on the tray. Leave it aside for 4-5 hours if possible. If not, then marinate for at least 1 hour.

4. Pre-heat the oven to 200 degrees C. Roast the fish for 15 minutes, then baste with the oil and lemon juice. Garnish the fish with lemon slices and put it back in the oven for another 15 minutes.

5. Switch off the oven. Cut equal pieces of the fillet and garnish it with lemon slices and coriander leaves.

6. The tandoori trout fillet is ready to be served with a bowl of rice, onion and cucumber slices as a main course or as a starter with salad.


Salmon Kalia (Bengali fish curry)

Macher (Fish) kalia is a very rich festive Bengali (West Bengal is a state in the Eastern part of India) dish cooked in special occasions particularly as a part of an elaborate marriage feast. It is usually cooked with river fishes such as Rui or Katla.

Since, I cannot always buy the special river fishes, I wanted to try the same dish with a different fish! I thought Salmon would be the best to try this recipe. Here is my version of kalia with Salmon- it has always been loved by my family and friends! Hope you all like this recipe.

  • Cuisine: Indian (Bengali)
  • Preparation time 10 minutes
  • Cooking time 30 minutes
  • Serves 6


  • Salmon fillets 6 (cut into halves)
  • Onion, sliced 1 large or 2 medium
  • Tomatoes, chopped 2 medium
  • Ginger paste 1/2 teaspoon
  • Dry red chillies (Deseeded) 2-3
  • Turmeric 2 teaspoons
  • Garam masala powder 1/2 teaspoon
  • Cumin powder 1 teaspoon
  • Red chilli powder 1/2 teaspoon
  • Green chillies 2-3 to garnish
  • Salt to taste
  • Sunflower oil 4 tablespoons
  • Water 1 cup


1. Descale the fillets prior to cutting them into halves. To descale, put them inside a freezer bag, remove the scales using a knife and wash it under cold water to remove any loose scales.

2. Cut it into halves and add turmeric and salt to taste.

3. Heat 2 tablespoons of oil in a large non-stick pan, put the salmon pieces and reduce the flame. Cook both sides for 4 minutes each until slightly brown. Remove the pieces from the oil and drain it on an absorbent paper.

4. Heat 2 tablespoons oil in another non-stick pan. Add the onions and saute’ them until golden brown.

5. In the meantime, grind the chopped tomatoes, ginger paste and dry red chilli to a paste in the grinder.

6. Add the tomato paste, turmeric powder, cumin powder, garam masala powder and red chilli powder to the onion. Cook until the oil starts to separate from the onion tomato paste.

7. Add water, whole green chillies and salt to taste. Bring it to a boil and add the salmon pieces slowly in the gravy. Reduce the flame, cover the pan with a lid and leave it to cook for 10 minutes.

8. Switch off the gas. Remove the salmon pieces from the pan and put it in a flat serving dish first, to keep the salmon pieces intact. Add the gravy from the pan on to the dish.

9. Mouth-watering Salmon Kalia is ready to be served with a bowl of rice and lemon wedges.

Try this recipe- you will love it! Please leave a comment on my facebook page if you like this recipe.

Leave Dentistry for a Day

Amrita Banerjee has been interviewed by Dr Mayank Jain from Indian Health Professionals Around the World- a common agenda as she has very successfully managed her dual career- Dental Surgeon and a Professional Indian Classical Dancer. Her interview can be reached on the Facebook page ‘Leave Dentistry for a Day’.