Sindhi Hara Murgh Chicken In Green Curry Homemade Sindhi Style Recipes

HARA MURGH (CHICKEN IN GREEN GRAVY)

Chicken prepared in coriander and mint leaves. I got it from site online a long time ago. Serve with rice or Indian bread

Provided by Sana7149

Categories Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 21

Hara Murgh (Chicken in Green Gravy) image

Steps:

Soak the cashew nuts in water for 10 minutes and fry the sliced onions until crisp.
Grind the cinnamon, cloves, cardamoms, black pepper, cumin seeds and coriander seeds to a fine powder.
Grind the green chilies, coriander, mint, cashew nuts and fried onions to a fine paste separately. This is your green masala paste.
Marinate the chicken pieces with ginger-garlic paste, curds and the green masala paste for an hour.
Heat ghee (clarified butter) in a pan and add the chicken. Fry till the ghee (clarified butter) separates and add turmeric powder and salt as per taste.
Sauté for 5-6 minutes and then add water. Allow it to cook until the chicken becomes tender.
Now add the powdered masala, and cream. Simmer till the gravy becomes thick. Serve hot.

Nutrition Facts : Calories 596.6, Fat 37.4, SaturatedFat 11.2, Cholesterol 179.3, Sodium 242.9, Carbohydrate 17.4, Fiber 3.5, Sugar 7.3, Protein 47.5

Ingredients

1 medium chicken, washed and cut into pieces
1/2 cup curds
3 medium sliced onions
1 tablespoon ginger-garlic paste
10 -15 nos. cashew nuts
2 cinnamon sticks
8 black peppercorns
4 -5 cloves
4 green cardamoms
1 teaspoon cumin seed
2 teaspoons coriander seeds
6 green chilies
1 bunch coriander leaves
1 bunch mint leaf
2 tablespoons cream
1/4 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala powder
1 1/2 cups warm water
ghee, as per requirement (clarified butter)
salt, according

INDIAN CHICKEN CURRY (MURGH KARI)

This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!

Provided by Ayshren

Categories World Cuisine Recipes Asian Indian

Time 1h

Yield 6

Number Of Ingredients 20

Indian Chicken Curry (Murgh Kari) image

Steps:

Sprinkle the chicken breasts with 2 teaspoons salt.
Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g

Ingredients

2 pounds skinless, boneless chicken breast halves
2 teaspoons salt
½ cup cooking oil
1 ½ cups chopped onion
1 tablespoon minced garlic
1 ½ teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon water
1 (15 ounce) can crushed tomatoes
1 cup plain yogurt
1 tablespoon chopped fresh cilantro
1 teaspoon salt
½ cup water
1 teaspoon garam masala
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lemon juice

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)