Hara Masala Wali Murgh
The first I remember I ever witnessed chicken in a green colored gravy was at one of my aunts house, when she had invited us all for dinner. I was little and the green color of the gravy slightly put me off. I was hesitant and scared to try it. But when I did upon my mothers insistence, it was just like any other chicken curry, delicious and safe.
My version has fresh cilantro and mint herbs in the gravy, giving the gravy a light green hint. It is one of my favourites and a lovely change that my family enjoys.
Hara Dhaniya Wali Murgh – Cilantro Chicken Curry
Ingredients:
Chicken – 1 whole cute into pieces
Canola Oil – 4 tbsp
Cloves – 4
Green Cardamom – 5
Cinnamon stick – 2 inch stick
Onion – diced, 2 cups
Nigella Seeds/Kalonji – 1/4 tsp
Green chillies – 5, sliced lengthwise
Ginger garlic paste – 1 1/2 tbsp
Tomato – diced, 3/4 cup
Cilantro/Coriander leaves/Hara dhaniya – 2 cups, tightly packed, chopped
Mint/Pudina – 1/2 cup, tightly packed, chopped
Red Chilli powder – 1 tsp
Salt – 2 tsp
Turmeric powder – 1/4 tsp
Method:
In a heavy bottomed kadai at medium high heat, pour in oil and as soon as it gets warm, add cloves, cardamoms, cinnamon diced onion and nigella seeds. Let the onions cook until they are brown in color. Keep giving them a stir every now and then. Add the green chillies, ginger garlic paste and fry for a minute or two. Meanwhile puree the chopped cilantro and mint and diced tomato into a smooth paste. Add the puree into the kadai and cook for a minute. Add the chicken and mix well. Let it cook for 2 minutes on high and then give it a stir. Again after cooking it for 2 minutes give a stir, and now lower the heat to simmer. Cover with a lid and let cook for 30-35 minutes, or until the chicken is cooked thoroughly. I like to cook my chicken until the meat literally falls off the bone. Give it a stir occasionally. Serve warm along with Naan or Pulao.
Luv,
Mona
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February 23rd, 2014 at 2:07 pm
Assalamu alaikum Mona Baji,
You obviously share some of the great secrets of Hyderabadi cuisine that when we inculcate into our cooking, we meet with great success, and mA many people visit your blog and are eager for your next post. You should look into google adsense to nuture your blog into one that pays back for all those years of hard work and for the kindness of sharing. BTW you can pick what types of ads you want to display on your website.
April 1st, 2014 at 5:22 pm
looks fabulous 🙂
April 2nd, 2014 at 1:58 am
Hi there,
1. What will be the weight of the whole chicken?
2. What must be the typical size of each piece?
3. I always have slowly shallow fried onion paste. Can I use that instead of th chopped onion? If yes, how much.
4. Can I use dry pudina? If yes, how much?
Regards,
Aseem
Aseem, you can use one whole chicken, weight does not matter. please use chopped onion. and you can always alter a recipe and substitute ingredients as you want to make them your own.
December 2nd, 2014 at 12:45 am
Am I missing Red chilli powder, salt, turmeric powder or you forgot to mention when to add them? 🙂
April 21st, 2015 at 10:20 am
U didn’t mention when to add red chilli powder , tumeric n salt in the method. Plz check.
July 17th, 2016 at 1:59 am
No yogurt?