Chicken With Green Tomato Murgh Hara Tamater Recipes

CHICKEN WITH GREEN TOMATO (MURGH HARA TAMATER)

Steps:

• Combine first 3 ingredients for the marinade.
• Put chicken in marinade for 15 minutes.
• Heat 2 tbsp oil, when hot drop in cumin seeds, when they darken, add the onion.
• Add green tomatoes and ginger paste, cook until soft and well blended.
• Add cilantro and season with salt, remove from heat and set aside.
• Heat the remaining oil, when hot add chicken pieces and salt to taste.
• Stir till done, about 15 minutes.
• Serve a cluster of chicken, topped with a dollop of the green tomato chutney.

HARA MURGH (CHICKEN IN GREEN GRAVY)

Steps:

• Soak the cashew nuts in water for 10 minutes and fry the sliced onions until crisp.
• Grind the cinnamon, cloves, cardamoms, black pepper, cumin seeds and coriander seeds to a fine powder.
• Grind the green chilies, coriander, mint, cashew nuts and fried onions to a fine paste separately. This is your green masala paste.
• Marinate the chicken pieces with ginger-garlic paste, curds and the green masala paste for an hour.
• Heat ghee (clarified butter) in a pan and add the chicken. Fry till the ghee (clarified butter) separates and add turmeric powder and salt as per taste.
• Sauté for 5-6 minutes and then add water. Allow it to cook until the chicken becomes tender.
• Now add the powdered masala, and cream. Simmer till the gravy becomes thick. Serve hot.

HARA MASALA MURGH (GREEN MASALA CHICKEN)

Steps:

• Heat ghee or oil in a medium pot or wok for about 30 seconds over medium. Add the onion, peppercorns and cumin seeds. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes. Add the chicken, ginger and garlic, and cook on medium-high, stirring frequently until the chicken is no longer pink or fleshy and the onions have softened, about 7 to 10 minutes.
• Lower the heat to medium and stir in the chile powder and salt. Continue cooking for about 30 seconds. Add 1 cup cilantro, 1 cup mint and the Thai green chiles, and stir until all the ingredients are incorporated.
• Stir in the yogurt and almond butter. Turn off the heat and stir in the remaining ½ cup cilantro and ½ cup mint. Sprinkle with lemon juice and garam masala, if you like.