- Years back, just after finishing my class 12th exam during holidays the best entertainment was to watch those classic cooking shows. Can’t remember the name of the show where I learned this recipe of Hara Bhara Murgh, but this dish has always been loved by my family. I am sharing this quick and easy recipe for a delicious Indian style Green Curry Chicken.
- This is also known as Chicken Hara Masala or Chicken Hara Bhara.
This goes very well with Lachcha Paratha. Try and let me know how it turned out for you.
Hara Bhara Murgh (Chicken Hara Bhara)
Ingredients
- Chicken – 500 grams
- Onion leaves – ½cup (chopped)
- Mint leaves – ¼ cup
- Coriander leaves – ½ cup
- Ginger Garlic paste 2 tablespoon
- Green chillies 7-8 pieces
- Turmeric – a big pinch
- Bay leaves – 2
- Black cardamom – 1
- Green cardamom – 2
- Stick Cinnamon – 1”
- Cloves – 3
- Salt to taste
- Garam masala – ½ tsp. (tea spoon)
- Ghee – 1tbsp
- White oil – 2tbsp (tablespoon)
- Chicken Stock – 1 Cup
Method
1. Grind coriander leaves, mint leaves, green onion leaves and green chili into a smooth fine paste.
Hara Bhara Murg Ingredients
2. Heat 2 tbsp oil in a non-sticky wok.Add bay leaves, cloves, cinnamon stick, green cardamom and black cardamom.
3. Let it crackle and then add the chicken pieces. Stir well.
4. When you feel that the chicken is almost half done, add ginger-garlic paste, turmeric powder, green paste (mint, coriander, green onion leaves and green chilies) and salt.
Spices for Hara Bhara Murgh
5. Cook it for about 5mins or when you see it leaving a little oil on the sides of the wok
6. Add chicken stock to it and let it simmer until chicken is well cooked.
7. Now add garam masala powder and cook for another 4-5 minutes till gravy thickens.
8. Heat ghee in a separate pan, add to the chicken and close with a tight lid for 2 minutes and turn off gas.
Serving and Garnishing
Serve hot.
Goes well with Roti or Parathas.
How did this turn out for you? Did you make any improvements ? Let us know in comments below.
Hara Bhara Murgh - Chicken Hara Bhara
Ingredients
- Chicken - 500 grams
- Onion leaves – ½cup chopped
- Mint leaves – ¼ cup
- Coriander leaves – ½ cup
- Ginger Garlic paste 2 tablespoon
- Green chillies 7-8 pieces
- Turmeric – a big pinch
- Bay leaves – 2
- Black cardamom – 1
- Green cardamom – 2
- Stick Cinnamon – 1”
- Cloves – 3
- Salt to taste
- Garam masala - ½ tsp. tea spoon
- Ghee – 1tbsp
- White oil – 2tbsp tablespoon
- Chicken Stock - 1 Cup
Instructions
- Grind coriander leaves, mint leaves, green onion leaves and green chili into a smooth fine paste.
- Heat 2 tbsp oil in a non-sticky wok.Add bay leaves, cloves, cinnamon stick, green cardamom and black cardamom.
- Let it crackle and then add the chicken pieces. Stir well.
- When you feel that the chicken is almost half done, add ginger-garlic paste, turmeric powder, green paste (mint, coriander, green onion leaves and green chilies) and salt.
- Cook it for about 5mins or when you see it leaving a little oil on the sides of the wok
- Add chicken stock to it and let it simmer until chicken is well cooked.
- Now add garam masala powder and cook for another 4-5 minutes till gravy thickens.
- Heat ghee in a separate pan, add to the chicken and close with a tight lid for 2 minutes and turn off gas.
Notes
Serve hot.
Goes well with Roti or Parathas.