How to make Hariali Chicken like Chef Ali Hussain

Executive Chef and Director Ali Hussain

Ali's popular restaurant Cafe Bangla in East Boldon, Tyne & Wear

My first taste of Chef Ali Hussain’s Hariali Chicken was at the Curry Life British Fusion Festival in Dhaka in 2009. It was one of his award-winning dishes which had earned him a place at the festival and was certainly memorable – simple yet full of fresh and zingy flavours. 

Executive chef and director Ali has been busy creating many mouth-watering dishes ever since 2003 when his popular Café Bangla restaurant opened in East Boldon on Tyneside. He’s renowned for his inspired fusion dishes but Chicken Hariali is still one of his great signature recipes, guaranteed to go down well with customers. Here, chef Ali Hussain shares his famous recipe with us:

 Ali Hussain’s Chicken Hariali

Ingredients

Hariali Paste –

Fresh coriander

Fresh mint

Green pepper

Garlic ginger paste

Green chilli

Blend together to make marinade.

For Hariali Chicken -

4-5 tbsp chopped spinach

Half a tsp of sugar

Fresh coriander

2 heaped tsp garlic paste

Water

Approx 2tbsp cream

1 tbsp olive oil

Salt to taste

To garnish

Carrots

Sliced cucumbers

Curled beetroot

Method

Marinate the chicken fillets in the Hariali paste overnight in the fridge.

Cook marinated chicken in tandoor for about 10 minutes (for those cooking at home use ordinary oven turned to highest temperature).

Add 1tbsp olive oil to pan.

Turn gas on low so it doesn’t burn.            

Add 2 heaped tsp garlic paste and stir.

Add 3-4 tbsp finely chopped onion.

Cook for two minutes until onions brown.

Add some salt to taste and stir.

Add chopped Hariali Chicken and stir

Add a little water and cook for five minutes.

Add around 4-5tbsp Hariali Paste and stir.

Add more water if necessary.

Add 1tsp sugar.

Add chopped spinach and stir.

Cook for a further minute.

Finally add some cream and generous sprinkle of fresh coriander.

Let it cook for three minutes partly covered.

Serve in a nice bowl. Decorate with cucumber, carrots, curled beetroot and tomato rolls (to see how to make the tomato rose check out Ali’s video on Youtube https://www.youtube.com/watch?v=_jpTpqTlZdo )

Sprinkle with coriander. Serve with warm naan bread.

Cafe Bangla, 2 Station Road, East Boldon, Tyne and Wear NE36 0LD

Chef Ali showcasing  his dishes at the festival in Dhaka

Ali at the British Fusion Festival with Zoe & Peter Renfrew of Curry Life and Chef Abul Monsur of  Taj Cuisine