Sindhi Hara Murgh Chicken In Green Curry Homemade Sindhi Style Recipes
HARA MURGH (CHICKEN IN GREEN GRAVY)
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
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 (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.
HARA MASALA MURGH
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
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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