HARA (GREEN)MASALA CHICKEN
Make and share this Hara (Green)masala Chicken recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Cut the chicken in small pieces. Make a paste of all the ingredients including oil and marinate chicken in this paste. Leave for 1/2 hour.
- Heat the saucepan then Add chicken and stir fry on high heat until chicken is tender. Serve hot.
Nutrition Facts : Calories 466.7, Fat 19.1, SaturatedFat 3.8, Cholesterol 108.7, Sodium 143.8, Carbohydrate 30.5, Fiber 2.9, Sugar 19.4, Protein 45
HARIYALI CHICKEN (GREEN CHICKEN)
Green chicken is a delicious Indian dish made by simmering chicken in green paste and spices.
Provided by Swasthi
Categories Side
Time 40m
Number Of Ingredients 15
Steps:
- Add coriander leaves, mint leaves, green chilies, green cardamoms, onion, green chilies to a blender jar. If you do not have ginger garlic paste, then add half inch ginger and 3 medium garlic cloves to the same jar.
- Make a fine paste without adding water. Set this aside.
- Heat a pan with oil. Add cumin and allow them to crackle.
- Then saute the curry leaves until crisp. Then add ginger garlic paste and fry for a minute.
- Add garam masala, coriander powder and chicken. Fry till it turns white in color.
- Cover and cook for 2 to 3 mins.
- Add green paste, fry for 3 to 4 mins until a nice aroma comes out.
- Cover and cook for another 2 mins. This way the aroma of green masala and spice is absorbed by the chicken.
- Optional - Turn the flame to low. If using yogurt whisk it very well until smooth and then add it to the pan. Stir and cook for 3 to 4 mins till the yogurt is absorbed.
- Then pour water & add salt.
- Stir well and cook covered until the chicken is tender.
- Open the lid and cook until the gravy reaches a desired consistency.
- Serve hariyali chicken with rice or roti. If desired squeeze in some lemon juice before serving.
Nutrition Facts : Calories 538 kcal, Carbohydrate 39 g, Protein 38 g, Fat 29 g, SaturatedFat 6 g, Cholesterol 96 mg, Sodium 629 mg, Fiber 9 g, Sugar 7 g, ServingSize 1 serving
HARA MASALA MURGH (GREEN MASALA CHICKEN)
As is the case with every South Asian dish, variations of hara masala murgh abound. In the south of India, fresh desiccated coconut is used in place of yogurt, which is a common ingredient in the northern parts of Pakistan and India. The stalwarts of the dish across regions are copious amounts of fresh cilantro and mint - hence its name hara masala, which means green masala. In Lahore, it is commonly found on restaurant menus, and its peppery herbaceousness is a welcome reprieve from the tomato-onion gravies typical in Punjabi cooking. This version uses thinly sliced chicken breast. It also skips over the tedium of grinding almonds in favor of using almond butter. These two shortcuts mean a quicker cooking time and a creamy texture.
Provided by Zainab Shah
Categories dinner, weeknight, poultry, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 16
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.
HARA MASALA CHICKEN
Another of my Balti recipes, get the wok out.This is a lighter curry, creamy, sexy, and wonderful to eat. As I live in Spain I tend to serve this as a tapas when friends call in for a drink. often I serve this with noodles as a change from rice. Cooking time of less than twenty minutes make this a must cook dish for those of you who are busy.The use of a apple and a few dates give a different slant to curry.
Provided by Brian Holley
Categories Curries
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- In a blender process all the ingredients EXCEPT FOR THE CHICKEN AND DATES, to make a smooth sauce.
- Heat a wok and fry the mix for a few minutes.
- Add the chicken, stir, cover the wok with a lid and cook for 15 minutes.
- Stir in the dates and serve.
- Simple wasn't it.
- Serve with noodles or rice and a vegetable curry, some bread to mop up the sauce might be good too.
Nutrition Facts : Calories 447.4, Fat 11.9, SaturatedFat 3, Cholesterol 139.9, Sodium 1343.1, Carbohydrate 28.6, Fiber 3.4, Sugar 22.3, Protein 55.9
GREEN MASALA CHICKEN
One of the first things I learned about Dr. Jyotsna Mhatre, my mother-in-law and a psychiatrist from Mumbai who moved to the United States in 1974, was that she is an astonishingly good cook. The first time I went to her house, she put out a giant platter of herbaceous lamb kebabs with chutneys for dipping. The platter was meant to be overgenerous and welcoming, but my cousin and I gobbled up every single bite. Dr. Mhatre, whom I call Aai (Marathi for mother), came up with this quick, saucy stir-fry inspired by the bright flavors of kharouni, a sour-spicy-sweet shrimp and unripe mango dish she grew up eating. Many Indian American home cooks use jarred ginger and garlic pastes because they're convenient, and they incorporate nicely for a smooth sauce. You can find them, as well the chutneys called for here, at any South Asian market, as well as online. Marinating tenderizes the chicken and rounds out the flavors, but it's entirely optional. Aai sometimes swaps in peeled shrimp for the chicken, and tofu or chickpeas work well as vegetarian options.
Provided by Sarah DiGregorio
Categories poultry, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the chicken, chutneys, garlic and ginger pastes, and yogurt. Stir in 2 tablespoons of the oil and 1 1/2 teaspoons salt. Proceed right away, or cover and marinate in the refrigerator for up to 24 hours.
- Add the remaining 3 tablespoons oil to a large, 12-inch lidded skillet. Warm the oil, uncovered, over high heat until shimmering, then decrease the heat to medium-high and add the chopped onion and garlic. Season with a pinch of salt, and cook, stirring occasionally, until the onion softens, about 5 minutes. Reduce the heat to medium, put the lid on the skillet and cook for an additional 5 to 7 minutes, stirring occasionally, until the onion has gone from translucent to lightly golden, shrunken and soft.
- Return the heat to medium-high, scrape in the chicken along with all the marinade, and cook, stirring occasionally, for 4 minutes. Put the lid back on, and cook for 2 more minutes. Uncover the skillet; the chicken should be just about cooked through and the sauce bubbling and thick. Cook for 2 to 4 more minutes to thicken the sauce (it shouldn't be soupy), but be careful not to overcook the chicken.
- Serve over rice or other whole grains, or with flatbread like chapati on the side.
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