Hara Masala Chicken Recipes

HARA MASALA MURGH (GREEN MASALA CHICKEN)

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

Hara Masala Murgh (Green Masala Chicken) image

Steps:

Heat ghee or oil in a medium pot or wok for about 30 seconds over medium. Add the onion, peppercorns and cumin seeds. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes. Add the chicken, ginger and garlic, and cook on medium-high, stirring frequently until the chicken is no longer pink or fleshy and the onions have softened, about 7 to 10 minutes.
Lower the heat to medium and stir in the chile powder and salt. Continue cooking for about 30 seconds. Add 1 cup cilantro, 1 cup mint and the Thai green chiles, and stir until all the ingredients are incorporated.
Stir in the yogurt and almond butter. Turn off the heat and stir in the remaining ½ cup cilantro and ½ cup mint. Sprinkle with lemon juice and garam masala, if you like.

Ingredients

3 tablespoons ghee or neutral oil
1 large yellow onion, finely chopped
12 whole black peppercorns
1 teaspoon cumin seeds
1 pound chicken breasts, thinly sliced (about ¼-inch thick)
1 teaspoon freshly grated ginger or ginger paste
1 teaspoon freshly grated garlic or garlic paste
1/2 teaspoon kashmiri red chile powder or other red chile powder
3/4 teaspoon fine sea salt
1 1/2 cups finely chopped cilantro leaves and tender stems
1 1/2 cups finely chopped fresh mint leaves
4 Thai green chiles, chopped
1/4 cup full-fat Greek yogurt or coconut milk
2 tablespoons almond butter or other nut butter, stirred to combine
2 to 3 tablespoons fresh lemon juice (from about ½ lemon)
1/2 teaspoon garam masala (optional)

HARA (GREEN)MASALA CHICKEN

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

Hara (Green)masala Chicken image

Steps:

Cut the chicken in small pieces. Make a paste of all the ingredients including oil and marinate chicken in this paste. Leave for 1/2 hour.
Heat the saucepan then Add chicken and stir fry on high heat until chicken is tender. Serve hot.

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

250 g skinless chicken
1 cup chopped coriander
4 tablespoons mint leaves
6 green chilies
4 garlic cloves
1 teaspoon ginger
1/2 cup low-fat plain yogurt
4 tablespoons lemon juice
salt
2 tablespoons oil

HARA MASALA MURGH

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

Hara Masala Murgh image

Steps:

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

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

1 whole chicken, cut into 8 pieces
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon salt
½ cup vegetable oil
1 ½ cups plain yogurt
¼ cup ground almonds
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
6 green chile peppers, mashed into a paste
1 cup chopped fresh cilantro leaves
¼ cup chopped fresh mint
1 cup shredded coconut
salt to taste
1 cup water
¼ cup heavy cream