Hara Dhania Murgh | How to make Hara Dhania Murgh

By Sonia Shringarpure  |  11th Sep 2016  |  
4.3 from 3 reviews Rate It!
  • Hara Dhania Murgh, How to make Hara Dhania Murgh
Hara Dhania Murghby Sonia Shringarpure
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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.

Hara Dhania Murgh is a delicious dish which is liked by people of all age groups. Hara Dhania Murgh by Sonia Shringarpure has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 5 people. You can find Hara Dhania Murgh at many restaurants and you can also prepare this at home. This authentic and mouthwatering Hara Dhania Murgh takes 10 minutes for the preparation and 45 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Hara Dhania Murgh is a good option for you. The flavour of Hara Dhania Murgh is tempting and you will enjoy each bite of this. Try this Hara Dhania Murgh on weekends and impress your family and friends. You can comment and rate the Hara Dhania Murgh recipe on the page below.

Hara Dhania Murgh

Ingredients to make Hara Dhania Murgh

  • 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

How to make Hara Dhania Murgh

  1. Grind coriander leaves with lemon juice and salt. Add yogurt and blend till smooth thick puree is formed.
  2. 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.
  3. Heat oil in large wok. Add chicken and stir fry to coat well with oil.
  4. Add coriander powder, meat masala, and amchur powder.
  5. 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.
  6. Pour the coriander-yogurt puree and mix well with the chicken. Cook uncovered till oil separates.
  7. Serve with any roti or turn it into a wrap by shredding the meat off the bones.

Reviews for Hara Dhania Murgh (3)

Kamini Pawara year ago

Very yummy tasty:heart_eyes:

Madhuchanda Sharma2 years ago

very interesting recipe sonia ji!

Niloupher Sethna2 years ago