Monday, 14 September 2015

Hariyali Murgh Masala ! (Green Chicken)


Hariyali Murgh (Green Chicken) is a completely different chicken recipe and the gravy is made from fresh green leaves like Mint, Coriander and sometimes Palak along with few aromatic spices. THere is absoultely no tomatoes involved in this. Mostly green onion is added but it can also be replaced with normal white or pink onions.
With right amount of greens and spices and a slow cooking of the chicken results in a  delicious gravy that goes well with rice and rotis.


INGREDIENTS

650 gms chicken (with bone or boneless)
1 cup fresh mint (tightly packed)
1 cup coriander (tightly packed)
1 cup Spinach (tightly packed)
3 Garlic cloves
2 Green Chillis
1 inch Ginger Piece
3 tbsp Oil
1 tsp Cumin Seeds (Jeera)
3 Cloves
1 onion (made to paste)
Salt as needed
1/2 tsp Turmeric Powder
1 tbsp Coriander Powder
3/4 tbsp Red Chilli Powder (or less)
1/2 tbsp Cumin Powder
1 tsp Garam Masala
1/2 cup thick yogurt / curd
1 tsp Kasuri Methi
2 - 3 tbsp Fresh Cream (optional) (I didnt use)

STEPS
  • Wash the chicken well 2 - 3 times.
  • Grind the greens with chilli, garlic and ginger adding some water to a fine puree.


  • In a heavy bottomed vessel, heat oil and add cumin seeds and cloves.
  • Once they change color, add the ground onion paste and saute well till it is lightly browned.


  • Add the chicken pieces in saute for 4 - 5 minutes till the color changes from pink to white and becomes opaque.
  • Lower the flame to med - low and add the ground puree to the chicken.


  • Add the salt and spice powders (except garam masala and kasuri methi) and mix well. 
  • Adjust water (if puree very thick) and Allow to cook for 15 - 20 minutes in med - low flame.
  • After 15 - 20 minutes the chicken should be almost cooked, now beat the curd / yogurt and add to the gravy.


  • Cook for another 5 minutes in med - low flame and then add garam masala and kasuri methi.
  • Mix well and cook for 2 - 3 minutes and turn off flame.
  • If adding cream then add as a last step , cook for less than 2 mins in low flame and then turn off.


NOTES

  • Cream is optional but when added it gives a smooth and creamy texture and enhances the taste as well/
  • Adjust green chillis and spice powders as per taste.
  • You can also add some curry leaves to the green puree.
  • Garnish with ginger juliennes and Squeeze lime juice just before serving and serve with hot rice and rotis.
  • If you have ginger garlic paste then just add them when sauting the onions and skip ginger and garlic in the puree.


With Love,

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