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Hara Masala Murgh
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Herb-infused chicken curry, bursting with fresh flavors. A delightful alternative to heavily spiced dishes. Pair it with plain or jeera rice for a delicious meal.
Ingredients:
1whole chicken, cut into 8 pieces
1teaspoonginger paste
1teaspoongarlic paste
1teaspoonsalt
0.5 cupvegetable oil
1.5 cups plain yogurt
0.25 cupground almonds
0.5 teaspoonground cumin
0.5 teaspoonground coriander
0.5 teaspoonground turmeric
6green chile peppers, mashed into a paste
1cupchoppedfresh cilantro leaves
0.25 cupchoppedfresh mint
1cupshreddedcoconut
salt to taste
1cupwater
0.25 cupheavy cream
Instructions:
Massage chicken pieces with fragrant ginger paste, garlic paste, and a pinch of salt until fully coated.
In a large deep saucepan or kadhai over medium-high heat, brown the chicken pieces on both sides in hot oil for about 5 minutes.
Combine yogurt, almonds, cumin, coriander, and turmeric in a bowl. Pour over the chicken and coat evenly. Cook for an additional 10 minutes. Mix in mashed chile peppers, cilantro, and mint. Season with salt. Pour in water, cover, reduce heat to low, and simmer until chicken is tender, around 20 minutes. Stir in cream just before serving.