Green Masala Chicken Recipes

GREEN CHICKEN CURRY

Steps:

• Make a thick paste with coriander leaves, ginger and garlic (check ingredients in marination section).
• Apply this to chicken along with turmeric powder, lime juice and salt.
• Keep it in fridge to marinate for 1 hour.
• Grind the following ingredients to make green gravy by adding 1/4 cup water - bunch of coriander leaves, green chillies, garlic, ginger and peppercorns to a smooth thick paste.
• Heat a kadai and add little oil.
• Add the chopped onion and fry till it gets pinkish.
• Then add ginger-garlic paste and fry for 1 minute.
• Add finely chopped garlic and fry for few seconds.
• Next add chopped tomato and fry on low flame by closing the lid of the kadai/pan till the tomato gets mushy.
• Add green chili sauce and mix well.
• Add the spice powders - cinnamon powder, coriander powder, cumin powder and black pepper powder and mix well.
• Add the prepared green paste and mix well. Let it cook for 5 minutes.
• Add the chicken pieces. Stir and close the lid of the kadai/pan.
• Add stock cube and mix well. (This is optional)
• After some time, check if chicken is cooked by trying to cut open a small piece of chicken while it is getting cooked in the kadai. If chicken is cooked properly then you will notice pieces separating easily.
• Adjust the salt and switch off the flame.
• Serve with rice or rotis.

GREEN MASALA CHICKEN

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.

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.

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.