Hara Masala Murgh

This is a very flavorful and fresh-tasting recipe for chicken with fresh herbs. It is a welcome change from heavily spiced chicken curries. This curry tastes great with plain cooked rice or jeera (cumin) rice.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 478 Calories

Ingredients

• 1 teaspoon salt
• 1 cup water
• 1 cup shredded coconut
• salt to taste
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 cup chopped fresh cilantro leaves
• 1 whole chicken, cut into 8 pieces
• 6 green chile peppers, mashed into a paste
• 0.5 cup vegetable oil
• 0.5 teaspoon ground turmeric
• 0.25 cup heavy cream
• 0.5 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 0.25 cup chopped fresh mint
• 1.5 cups plain yogurt
• 0.25 cup ground almonds

Recipe Instructions

Step 1

Thoroughly rub chicken pieces with ginger paste, garlic paste, and 1 teaspoon salt.

Step 2

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.

Step 3

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.