Hara Greenmasala Chicken Recipes

Another of my Balti recipes, get the wok out.This is a lighter curry, creamy, sexy, and wonderful to eat. As I live in Spain I tend to serve this as a tapas when friends call in for a drink. often I serve this with noodles as a change from rice. Cooking time of less than twenty minutes make this a must cook dish for those of you who are busy.The use of a apple and a few dates give a different slant to curry.

Provided by Brian Holley

Categories     Curries

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 14

Nutrition Facts : Calories 447.4, Fat 11.9, SaturatedFat 3, Cholesterol 139.9, Sodium 1343.1, Carbohydrate 28.6, Fiber 3.4, Sugar 22.3, Protein 55.9

• Ingredients

Make and share this Hara (Green)masala Chicken recipe from Food.com.

Provided by roja khan

Categories     Pakistani

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 10

Nutrition Facts : Calories 466.7, Fat 19.1, SaturatedFat 3.8, Cholesterol 108.7, Sodium 143.8, Carbohydrate 30.5, Fiber 2.9, Sugar 19.4, Protein 45

• Ingredients

As is the case with every South Asian dish, variations of hara masala murgh abound. In the south of India, fresh desiccated coconut is used in place of yogurt, which is a common ingredient in the northern parts of Pakistan and India. The stalwarts of the dish across regions are copious amounts of fresh cilantro and mint - hence its name hara masala, which means green masala. In Lahore, it is commonly found on restaurant menus, and its peppery herbaceousness is a welcome reprieve from the tomato-onion gravies typical in Punjabi cooking. This version uses thinly sliced chicken breast. It also skips over the tedium of grinding almonds in favor of using almond butter. These two shortcuts mean a quicker cooking time and a creamy texture.

Provided by Zainab Shah

Categories     dinner, weeknight, poultry, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 16

• Ingredients

One of the first things I learned about Dr. Jyotsna Mhatre, my mother-in-law and a psychiatrist from Mumbai who moved to the United States in 1974, was that she is an astonishingly good cook. The first time I went to her house, she put out a giant platter of herbaceous lamb kebabs with chutneys for dipping. The platter was meant to be overgenerous and welcoming, but my cousin and I gobbled up every single bite. Dr. Mhatre, whom I call Aai (Marathi for mother), came up with this quick, saucy stir-fry inspired by the bright flavors of kharouni, a sour-spicy-sweet shrimp and unripe mango dish she grew up eating. Many Indian American home cooks use jarred ginger and garlic pastes because they're convenient, and they incorporate nicely for a smooth sauce. You can find them, as well the chutneys called for here, at any South Asian market, as well as online. Marinating tenderizes the chicken and rounds out the flavors, but it's entirely optional. Aai sometimes swaps in peeled shrimp for the chicken, and tofu or chickpeas work well as vegetarian options.

Provided by Sarah DiGregorio

Categories     poultry, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

• Ingredients

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

Provided by SUSMITA

Categories     World Cuisine Recipes     Asian     Indian

Time 55m

Yield 8

Number Of Ingredients 17

Nutrition Facts : Calories 478 calories, Carbohydrate 15 g, Cholesterol 103 mg, Fat 31.3 g, Fiber 2.5 g, Protein 34.2 g, SaturatedFat 9.3 g, Sodium 467 mg, Sugar 8.7 g

• Ingredients