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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 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 🙂

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

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

To be Ground to a Fine Paste

  • 1 cup spinach Chopped
  • 1 cup coriander leaves Chopped
  • 1 cup mint leaves Chopped
  • 3-5 green chillies Chopped

Instructions
 

  • Marinate the chicken with salt and juice of half a lime. Keep aside for at least 30 minutes
  • Grind all the leaves along with chilli to a smooth fine paste and keep aside.
  • Heat oil in a pan.
  • Add the sliced onion and saute till the onion turns pink in colour.
  • Add the slicd capsicum and stir for a minute.
  • Tip in the ginger garlic paste and stir for a minute.
  • Add the turmeric and chilli powders and fry for a few seconds.
  • Add the ground paste and cook till oil separates.
  • Add the chicken and mix well.
  • Add 1 cup of water and let it simmer for 10 mins.
  • Meanwhile dry roast the kasoori methi till it turns a shade darker. Make sure it doesn't get burnt.
  • Crush it with your fingertips and add to the curry. Mix well.
  • Switch off heat when you see oil specks of oil on top of the gravy.
  • Serve hot with any Indian bread of your choice.
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