Hara Murgh (Chicken in Green Gravy) |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Chicken prepared in coriander and mint leaves. I got it from site online a long time ago. Serve with rice or Indian bread 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 |
Directions:
1. Soak the cashew nuts in water for 10 minutes and fry the sliced onions until crisp.
2. Grind the cinnamon, cloves, cardamoms, black pepper, cumin seeds and coriander seeds to a fine powder.
3. Grind the green chilies, coriander, mint, cashew nuts and fried onions to a fine paste separately. This is your green masala paste.
4. Marinate the chicken pieces with ginger-garlic paste, curds and the green masala paste for an hour.
5. 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.
6. Sauté for 5-6 minutes and then add water. Allow it to cook until the chicken becomes tender.
7. Now add the powdered masala, and cream. Simmer till the gravy becomes thick. Serve hot.
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