Hara Masala Murgh Recipes

HARA (GREEN)MASALA CHICKEN

Hara (Green)masala Chicken image

Make and share this Hara (Green)masala Chicken recipe from Food.com.

Provided by roja khan

Categories Pakistani

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 10

Ingredients

250 g skinless chicken
1 cup chopped coriander
4 tablespoons mint leaves
6 green chilies
4 garlic cloves
1 teaspoon ginger
1/2 cup low-fat plain yogurt
4 tablespoons lemon juice
salt
2 tablespoons oil

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.

Nutrition Facts : Calories 466.7, Fat 19.1, SaturatedFat 3.8, Cholesterol 108.7, Sodium 143.8, Carbohydrate 30.5, Fiber 2.9, Sugar 19.4, Protein 45

HARA MASALA MURGH

Hara Masala Murgh image

This is a very flavourful and fresh tasting recipe for chicken with fresh herbs. It is a welcome change from heavy spiced chicken curries. This curry tastes great with plain cooked rice or jeera (cumin) rice.

Provided by SUSMITA

Categories World Cuisine Recipes Asian Indian

Time 55m

Yield 8

Number Of Ingredients 17

Ingredients

1 whole chicken, cut into 8 pieces
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon salt
½ cup vegetable oil
1 ½ cups plain yogurt
¼ cup ground almonds
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
6 green chile peppers, mashed into a paste
1 cup chopped fresh cilantro leaves
¼ cup chopped fresh mint
1 cup shredded coconut
salt to taste
1 cup water
¼ cup heavy cream

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.

Nutrition Facts : Calories 478 calories, Carbohydrate 15 g, Cholesterol 103 mg, Fat 31.3 g, Fiber 2.5 g, Protein 34.2 g, SaturatedFat 9.3 g, Sodium 467 mg, Sugar 8.7 g

HARA MURGH (CHICKEN IN GREEN GRAVY)

Hara Murgh (Chicken in Green Gravy) image

Chicken prepared in coriander and mint leaves. I got it from site online a long time ago. Serve with rice or Indian bread

Provided by Sana7149

Categories Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 21

Ingredients

1 medium chicken, washed and cut into pieces
1/2 cup curds
3 medium sliced onions
1 tablespoon ginger-garlic paste
10 -15 nos. cashew nuts
2 cinnamon sticks
8 black peppercorns
4 -5 cloves
4 green cardamoms
1 teaspoon cumin seed
2 teaspoons coriander seeds
6 green chilies
1 bunch coriander leaves
1 bunch mint leaf
2 tablespoons cream
1/4 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala powder
1 1/2 cups warm water
ghee, as per requirement (clarified butter)
salt, according

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.

Nutrition Facts : Calories 596.6, Fat 37.4, SaturatedFat 11.2, Cholesterol 179.3, Sodium 242.9, Carbohydrate 17.4, Fiber 3.5, Sugar 7.3, Protein 47.5

HARA MASALA MURGH

Hara Masala Murgh image

This is a very flavourful and fresh tasting recipe for chicken with fresh herbs. It is a welcome change from heavy spiced chicken curries. This curry tastes great with plain cooked rice or jeera (cumin) rice.

Provided by SUSMITA

Categories Indian Recipes

Time 55m

Yield 8

Number Of Ingredients 17

Ingredients

1 whole chicken, cut into 8 pieces
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon salt
½ cup vegetable oil
1 ½ cups plain yogurt
¼ cup ground almonds
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
6 green chile peppers, mashed into a paste
1 cup chopped fresh cilantro leaves
¼ cup chopped fresh mint
1 cup shredded coconut
salt to taste
1 cup water
¼ cup heavy cream

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.

Nutrition Facts : Calories 478 calories, Carbohydrate 15 g, Cholesterol 103 mg, Fat 31.3 g, Fiber 2.5 g, Protein 34.2 g, SaturatedFat 9.3 g, Sodium 467 mg, Sugar 8.7 g

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