Hara Masala Chicken Recipes

HARA (GREEN)MASALA CHICKEN

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.

HARIYALI CHICKEN (GREEN CHICKEN)

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.

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.

HARA MASALA CHICKEN

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.

HARA MASALA MURGH

Steps:

• Thoroughly rub chicken pieces with ginger paste, garlic paste, and 1 teaspoon salt.
• Heat the oil in a large deep saucepan or a kadhai over medium-high heat; fry the chicken pieces in the oil on both sides until well browned, about 5 minutes.
• Mix the yogurt, almonds, cumin, coriander, and turmeric together in a bowl. Pour the yogurt mixture over the chicken and turn to coat; cook another 10 minutes. Stir the mashed chile peppers, cilantro, and mint into the pot; season with salt. Add the water, cover, reduce heat to low, and continue cooking until the chicken is tender, about 20 minutes more. Stir the cream into the sauce just before removing from heat to serve.