BRITONS' FAVOURITE SCENIC UK ROADS

1. Loch Lomond to Glencoe - 24%

2. Kendal to Keswick, Lake District - 23%

3. Cheddar Gorge, Somerset - 21%

4. Hardknott Pass, Lake District - 20%

5= The Causeway Coastal Route, Northern Ireland - 17%

5= Snake Pass in the Pennines  -17%

6. Black Mountain Road, Brecon Beacons National Park - 16%

7= A New Forest journey - 15%  

7= Loch Lomond to Lochgilphead - 15%

7= Llanberis Pass, Wales - 15%

8= The Atlantic Highway (Barnstaple to Newquay) - 14%

8= The Road to the Isles (Fort William to Mallaig) - 14%

9. Buttertubs Pass, Yorkshire Dales - 12%

10= The Cat and Fiddle (Buxton to Macclesfield), the Peak District - 10%

10= Ribblehead Viaduct, North Yorkshire - 10%

Hariyali Chicken

Ingredients For marination: 

• 750 gms chicken 
• 3 tbsp yoghurt 
• ½ tsp turmeric powder 
• ½ tsp pepper powder 
• 1 tsp ginger-garlic paste 
• Salt as required 

The bright green colour of the Hariyali chicken dish is quite striking. Made with fresh herbs, aromatics and spices, the Hariyali chicken tastes perfect with chapathi, roti, naan or fried rice.

For gravy: 

• 2 tbsp oil 
• ¼ tsp cumin 
• 1 onion, 
• 5-7 green chilies, 
• 2 cardamom pods (grind into a paste) 
• ½ tsp ginger-garlic paste 
• 1 tsp coriander powder 
• ¼ tsp turmeric powder 
• ½ tsp garam masala 
• Coriander leaves, mint leaves 
• 10 soaked cashews (grind together to make the green paste)
•  ½ cup milk/fresh cream 
• Salt as required

Method 

• Marinate the chicken pieces with yoghurt, turmeric powder, pepper powder, ginger-garlic paste and salt 
• Keep the marinated chicken in the fridge for at least half an hour You could even keep it overnight as well 
• Heat oil in a pan and splutter the cumin seeds Sauté the onion-green chilli paste
• Add the ginger-garlic paste after 2 minutes Sauté for at least 10-12 minutes until the oil begins to separate Into it add coriander powder, garam masala and turmeric powder Sauté until the raw smell of the powders is gone.
• Now add the marinated chicken Mix well Cook for 20-25 minutes with the lid on Add the green paste after the chicken pieces have cooked well 
• Cook on low flame for 5 minutes with the lid on
•  Add the milk or fresh cream 
• Cook the gravy for a minute on low fame 
• Do not allow the gravy to boil rapidly
• Note: Adding the green paste as the last step would give the curry its signature green colour. You could sauté the green paste along with the onion paste; however, the gravy would be darker in colour.