This is a quick post on Murgh Hara Masala. I cook this green masala chicken dish quite frequently, but somehow always forget to take pictures and share the recipe. So here aia am, with an easy and delicious chicken curry.
And that’s all there is to it. The curry cooks itself and yet tastes as if you spent time slaving over it. Whether it’s a family meal of chicken curry and rice or a dinner party dish, this Murgh Hara Masala fits right in. You can jazz it up by adding a little coconut cream at the end if you wish and I always use a few blanched, sliced and toasted slivers of almonds to garnish the dish.
Murgh Hara Masala
A thick, green and rich chicken curry aromatic with fresh coriander and mint.
Ingredients
- 600 g boneless and skinless chicken thighs, halved or cut into large pieces
- 5-7 almonds, blanched, peeled and sliced
- 1 tbsp ghee
- Salt
For the marinade
- 50 g thick, full-cream yoghurt
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp chilli powder (cayenne)
- 1 tsp garlic paste
- ½ tsp ginger paste
- Salt
For the masala paste
- ½ fresh coconut, grated
- 1 small bunch fresh coriander, roots, leaves and stem, washed
- 1 small bunch fresh mint, leaves only
- 3 fresh green chillies
Instructions
- In a bowl, whisk the yoghurt with all the other ingredients for the marinade, add the chicken pieces and mix well to coat all pieces. Cover and refrigerate overnight.
- Using a little water, grind all the masala ingredients into a thick, smooth paste.
- Heat the ghee in a wide, heavy-based pan, with the flame on medium, remove the chicken pieces from the marinade and add to the pan. Reserve the rest of the marinade. Sear and lightly brown the chicken.
- Now add the rest of the marinade and the green masala. Mix well and cook the chicken covered for 20 minutes without adding water (the chicken will cook in its own juices), stirring once or twice.
- Once the chicken is cooked and the gravy is thick, add very little water if / as required and correct the seasoning and cook for a minute more. The gravy should coat the chicken. Serve, garnished with almond slivers.
This recipe for Murgh Hara Masala looks delicious and well-detailed! I love how the combination of fresh herbs like coriander and mint adds a vibrant green color and refreshing flavor to the dish. The instructions are clear, and the idea of using full-cream yogurt for marination ensures that the chicken stays juicy and flavorful. I can’t wait to try this, especially with the suggested garnish of toasted almond slivers! Thank you for sharing such a wonderful recipe.