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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 Har


  • 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


  • 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.