Khara Masala Chicken My Version Recipes
HARA MASALA MURGH (GREEN MASALA CHICKEN)
As is the case with every South Asian dish, variations of hara masala murgh abound. In the south of India, fresh desiccated coconut is used in place of yogurt, which is a common ingredient in the northern parts of Pakistan and India. The stalwarts of the dish across regions are copious amounts of fresh cilantro and mint - hence its name hara masala, which means green masala. In Lahore, it is commonly found on restaurant menus, and its peppery herbaceousness is a welcome reprieve from the tomato-onion gravies typical in Punjabi cooking. This version uses thinly sliced chicken breast. It also skips over the tedium of grinding almonds in favor of using almond butter. These two shortcuts mean a quicker cooking time and a creamy texture.
Provided by Zainab Shah
Categories dinner, weeknight, poultry, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 16
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.
BALTI CHICKEN KHARA MASALA
The whole spices used in this dish give it a wonderful flavour. Cooked from start to finish in 30 minutes this is easy. Wok a way to curry chicken !!!!!
Provided by Brian Holley
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl mix together the mustard seeds, onion seeds, fennel seeds, curry leaves, red chillies, cumin seeds, pomegranate seeds, salt, ginger and garlic.
- Heat the oil in a wok and fry the spices with the green chillies and the onions, cook for 5 minutes.
- Add the tomato and chicken and cook over low heat till the chicken is cooked, about 15 minutes.
- Serve garnished with chopped coriander leaves.
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