Chicken Hariyali Curry | Hare Masala Ka Murgh | Hariyali Chicken | Hare Masale Ka Chicken | Hara Chicken Recipe | Hariyali Murgh
Chicken Hariyali Curry or Hare Masala Ka Murgh is a tangy and tasty chicken recipe, cooked in a “green” gravy of mint, coriander leaves and brown onions. It’s also famously known as Hariyali Chicken or Green Chicken.
Ingredients for 1st marination:
- Chicken with bones - 1 kg
- Curd- 200 ml
- Turmeric powder - 1/4 tsp or a pinch
- Ginger garlic paste - 3 tsp
- Salt- 1/2 tsp
Ingredients for 2nd marination to be made into a green paste:
- Fried onions or birista - 4 medium onions
- Coriander leaves - 1 cup chopped
- Mint or Pudina leaves - 1 cup
- Green chilies -3-4 broken
- Cashews - 10 to 12
Other ingredients :
- Oil - 4 tbsp
- Coriander powder- 2 tsp
- Cumin powder- 1 tsp
- Garam Masala powder- 1 tsp
- Pepper powder- 1 tsp
Preparation :
- Marinate the chicken with the ingredients for 1st marination. Keep it aside for around 30 mins.
- Put all the ingredients for 2nd marination in a blender/ mixie and blend into a green paste.
- Once the chicken has been marinating for 30 mins, pour this green paste over the marinated chicken. Keep it aside for an hour.
Process :
- Take a heavy bottomed pan or kadhai & heat the oil.
- Add the marinated chicken & fry on high heat for around 5 mins.
- Now lower the heat to medium & cook for around 10 mins or till the green Masala is cooked.
- Add the coriander powder, cumin powder, garam Masala powder & 1 tsp salt & mix well.
- Cook covered for around 15 mins.
- Now add the pepper powder & mix it well.
- Cook covered again for another 5 mins till the chicken is soft & oil separates.
- Serve hot with roti, naan or pulao rice.
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