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.

DAHI TAMATARWALA MURGH (CHICKEN IN YOGURT N TOMATO GRAVY)

Steps:

• In a bowl whisk three-fourth cup of yogurt, green chili paste, black pepper powder, one teaspoon of ginger paste, one teaspoon of garlic paste and salt.
• Rub this marinade on the chicken pieces and keep them in the refrigerator for an hour.
• Heat oil in a pan, add black cardamoms, cloves, cinnamon and bay leaves. Stir-fry for a few seconds and add sliced onions. Sauté until golden brown. Add the remaining ginger and garlic pastes. Sauté for two minutes.
• Add the marinated chicken and sauté on high heat for two minutes stirring constantly. Lower the heat and put it to simmer for another two minutes.
• Add the coriander powder, turmeric powder and red chili powder. Cook further for three to four minutes.
• Whisk the remaining yogurt and add. Cook for two to three minutes.
• Add fresh tomato puree and cook until the raw flavours of tomato are gone. Simmer until the chicken is cooked.
• Sprinkle green cardamom and nutmeg powder. Stir and remove from heat.
• To serve, arrange in a bowl and garnish with mint sprigs. This chicken goes very well with tandoori roti.

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.

SINDHI HARA MURGH - CHICKEN IN GREEN CURRY HOMEMADE SINDHI STYLE

Steps:

• Heat the oil in a pan.
• Fry the paste for 5 minutes, stirring continuously.
• Add the powdered spices, salt and tomatoes.
• Fry till the oil bubbles to the top.
• Add the chicken and cook on low heat till the chicken is tender, usually takes about 20-30 minutes.
• Serve hot.