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Haryali Murg (Green Chicken)

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One of the aspects I like about the community we live in is it’s Cafe. Be it one of those days when I am unwell or that day when unexpected guests knock at the door, all I have to do is just make a call. Isn’t that such a blessing ?

D seems to be particularly fond of their Hyderabadi Chicken and always asks for that. Having stayed in Hyderabad for nearly 6 years, this was one dish I never came across. As the gravy was rich and green in colour, I prefer to call it Haryali Murg. After tasting it multiple times, I felt that I should try recreating this dish. I was so happy when both J and D gave the thumbs up. Another one to my list πŸ™‚

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Haryali Murg (Green Chicken)
One of the aspects I like about the community we live in is it's Cafe. Be it one of those days when I am unwell or that day when unexpected guests knock at the door, all I have to do is just make a call. Isn't that such a blessing ? D seems to be particularly fond of their Hyderabadi Chicken and alw
Servings
Ingredients
  • 400 gms Chicken
  • 1/2 lime Juice of
  • to taste Salt
  • 1 onion Thinly sliced
  • 1/2 of a capsicum capsicum Thinly sliced
  • 1 teaspoon Ginger paste
  • 1 teaspoon Garlic paste
  • 1 teaspoon Turmeric powder
  • 1 teaspoon (or less) Chilli powder
  • 2 teaspoons methi Kasoori
  • 2 tablespoons Oil
To be Ground to a Fine Paste
Servings
Ingredients
  • 400 gms Chicken
  • 1/2 lime Juice of
  • to taste Salt
  • 1 onion Thinly sliced
  • 1/2 of a capsicum capsicum Thinly sliced
  • 1 teaspoon Ginger paste
  • 1 teaspoon Garlic paste
  • 1 teaspoon Turmeric powder
  • 1 teaspoon (or less) Chilli powder
  • 2 teaspoons methi Kasoori
  • 2 tablespoons Oil
To be Ground to a Fine Paste
Instructions
  1. Marinate the chicken with salt and juice of half a lime. Keep aside for at least 30 minutes
  2. Grind all the leaves along with chilli to a smooth fine paste and keep aside.
  3. Heat oil in a pan.
  4. Add the sliced onion and saute till the onion turns pink in colour.
  5. Add the slicd capsicum and stir for a minute.
  6. Tip in the ginger garlic paste and stir for a minute.
  7. Add the turmeric and chilli powders and fry for a few seconds.
  8. Add the ground paste and cook till oil separates.
  9. Add the chicken and mix well.
  10. Add 1 cup of water and let it simmer for 10 mins.
  11. Meanwhile dry roast the kasoori methi till it turns a shade darker. Make sure it doesn't get burnt.
  12. Crush it with your fingertips and add to the curry. Mix well.
  13. Switch off heat when you see oil specks of oil on top of the gravy.
  14. Serve hot with any Indian bread of your choice.
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  1. Judy Olah says:

    I have just made this. It was amazing! Better than anything from an Indian restaurant. Thank you. <3

  2. Judy Olah says:

    I have just made this. It was amazing! Better than anything from an Indian restaurant. Thank you. <3

  3. Mareena Jerrish says:

    Thanks a lot for your feedback Judy. Glad you liked it πŸ™‚

  4. Mareena Jerrish says:

    Thanks a lot for your feedback Judy. Glad you liked it πŸ™‚

  5. Judy Olah says:

    Next time I will make a veggie version of it, perhaps with potatoes and mushrooms or cauliflower. I can’t get over how delicious it was πŸ™‚

  6. Judy Olah says:

    Next time I will make a veggie version of it, perhaps with potatoes and mushrooms or cauliflower. I can’t get over how delicious it was πŸ™‚

  7. MareenasRecipeCollections says:

    Sure.. Do let me know how it turned out πŸ™‚

  8. MareenasRecipeCollections says:

    Sure.. Do let me know how it turned out πŸ™‚

  9. Judy Olah says:

    I made it with potatoes, cauliflower and green beans.. It was yummy πŸ™‚

  10. Judy Olah says:

    I made it with potatoes, cauliflower and green beans.. It was yummy πŸ™‚

  11. Mareena Jerrish says:

    Thank you Judy πŸ™‚

  12. Mareena Jerrish says:

    Thank you Judy πŸ™‚

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