Name: Hara Dhania Murgh recipe by Sonia Shringarpure at BetterButter
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 5
Ingredients: 10 chicken legs; 3 tsp green chili-coriander leaves chutney; 2 tsp ginger-garlic paste; 1 tsp black pepper powder; 1 tbsp coriander powder; 1 tsp meat masala; 1 tsp amchur powder; 1 tbsp olive oil (or any); 3 tbsp olive oil (or any); Salt to taste; To grind--; 1 BUNCH CORIANDER LEAVES; 4 tsp thick yogurt; Juice of half lemon; Salt to taste

ABOUT Hara Dhania Murgh RECIPE

This recipe was something out of the box that I thought of on the spur of the moment. Since I wanted hara bhara look to the chicken without the addition of spinach, I opted to use only coriander leaves and green chilies. This was a super super hit in my house. My daughter is a chicken addict and most of my experiments are based to enhance flavors of chicken.

Ingredients Serving: 5

10 chicken legs
3 tsp green chili-coriander leaves chutney
2 tsp ginger-garlic paste
1 tsp black pepper powder
1 tbsp coriander powder
1 tsp meat masala
1 tsp amchur powder
1 tbsp olive oil (or any)
3 tbsp olive oil (or any)
Salt to taste
To grind--
1 BUNCH CORIANDER LEAVES
4 tsp thick yogurt
Juice of half lemon
Salt to taste

Instructions

Grind coriander leaves with lemon juice and salt. Add yogurt and blend till smooth thick puree is formed.
Marinate chicken with 1 tbsp oil, ginger-garlic paste, green chili chutney, black pepper powder and salt to taste. Marinate in refrigerator for at least 30 minutes or overnight.
Heat oil in large wok. Add chicken and stir fry to coat well with oil.
Add coriander powder, meat masala, and amchur powder.
Cover with lid and let chicken cook on low heat till almost done, stirring at intervals. Turn the flame high and let the water reduce till almost dry.
Pour the coriander-yogurt puree and mix well with the chicken. Cook uncovered till oil separates.
Serve with any roti or turn it into a wrap by shredding the meat off the bones.

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