Wash the spinach leaves, coriander leaves (along with the stalk), and the mint leaves.

Take a cooking pot and boil 2 cups of water.

After the water is boiled turn off the flame and to this, put the spinach leaves.

Keep it for an exact minute to blanch them.

After 1 minute remove it from the hot water and rinse with cold water.

Next, take a blender and add the blanched spinach, coriander leaves, mint leaves, onion, green Cardamoms, and green chilis.

Blend them into a fine and smooth paste. Keep them aside.

Take a blender and add the cashew nuts, sour curd, and 3 tbsp fresh cream.

Blend them into a fine and creamy paste. Make sure that there are no lumps.

Keep them aside.

Take a cooking pot or a kadhai and add oil.

Let the oil heat until it smokes a little.

To the oil, add the cumin seeds.

Let them crackle and then add the ginger and garlic paste.

Stir and fry them until golden brown or the raw smell is gone.

Next, add the coriander powder and garam masala.

Fry them for a minute and then add the pieces of chicken.

Combine the chicken with the masala and fry them until white.

Now, add the green paste. Keep the flame on medium.

Stir well and combine everything.

Let them cook for five minutes or until the raw smell is gone.

After this, cover the kadhai for 3-4 minutes and let them cook. Stir occasionally.

When the green masala is cooked, reduce the flame to low.

Add the white paste and keep on stirring. This will prevent the curd from splitting.

Continue to stir until the curd mix is cooked.

Crush the black peppercorns and add them to the kadhai or cooking pot.

Let them cook for a few minutes.

In the meantime, boil some water.

Add this water to the kadhai.

Combine everything nicely and cover the kadhai.

Let them cook until the chicken is tender and cooked to perfection. Stir occasionally.

Add salt to taste.

Take a taste test and add if anything is needed.

Check the consistency of the gravy.

Transfer it into a bowl if the gravy has reduced to a desired consistency. We need a semi-thick and creamy consistency.

Garnish the Hariyali Chicken with a tbsp of fresh cream.