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Hara Murgh Masala (Chicken in Green Masala)

Hara Murg Masala is a much loved dish of our family. Everytime I prepare this, we end up having an extra roti or an extra spoonful of rice. The first time I prepared this dish, J asked me its name to which I replied ‘Hara Murg Masala’. With a puzzled look(rightly so) on his face he asked “What’s Hara (green) in this?”, to which I replied with the question “What’s in a name? It’s the taste that matters right??” He didn’t bother answering as he was busy tucking into the dish and enjoying every morsel. 🙂

This dish is ‘fingerlicking good’. I am sure you will also love it. This recipe was written down in my diarylong back and don’t recollect the source.

Hara Murgh Masala

Hara Murgh Masala (Chicken in Green Masala)

Hara Murg Masala is a much loved dish of our family. Everytime I prepare this, we end up having an extra roti or an extra spoonful of rice. The first time I prepared this dish, J asked me its name to which I replied 'Hara Murg Masala'. With a puzzled look(rightly so) on his face he asked "What's Har

Ingredients
  

  • 1 kg Chicken
  • 1/2 cup Curd Beaten
  • 1 tablespoon Ginger garlic - paste
  • 1 bunch Coriander leaves
  • 1 bunch Mint leaves
  • 1 bunch Curry leaves
  • 4 Green chillies
  • handful Cashewnuts - a
  • 1/4 teaspoon Turmeric powder
  • 3 onions Fried
  • 3 tablespoons Ghee / Oil
  • to taste Salt
  • 2 tablespoons Fresh Cream
  • 4 Cloves
  • 2 Cinnamon (pieces of 1 inch stick)
  • 8 Peppercorns
  • 4 Cardamoms
  • 2 teaspoons Coriander seeds
  • 1 teaspoon Cumin seeds

Instructions
 

  • Grindcashewnuts andfried onions separately and keep aside.
  • Grind the leaves with ginger-garlic pastes, green chillies and mix with curd.
  • Marinate the chicken in this green masala and keep aside for at least half an hour.
  • In a pan, heat ghee/oil and add chicken. Fry till oil separates.
  • Add salt and turmeric and fry for a few minutes.
  • Add a cup of water, cover and cook till the chicken is cooked through.
  • Add the powdered masala, cashew paste and fried onion paste and mix well.
  • When the curry boils, add the cream and mix.
  • Switch off the heat and transfer to a serving dish.
  • Your yummy Hara Murg Masala is ready to be devoured with roti/chapathi or rice.
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