Name: Hara Masala Murgh recipe by Sana Tungekar at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2
Ingredients: 5-6 chicken pieces of your choice; 250 grams thick yoghurt; 1 cup soaked peeled almonds; 2 medium potatoes halved; 2 medium onions chopped fine; A thick bunch of coriander; 50 grams ginger piece; 5-6 garlic pieces; 3-4 green chillies; Few mint leaves; 1 tblspn poppy seeds; Salt to taste; 1 tblspn pepper; 1 tspn garam masala; Curry leaves a string; 1-2 star anise; 1-2 tblspn cream optional; 2 tblspn oil

ABOUT Hara Masala Murgh RECIPE

Very authentic rich yogurt and almond paste. Called hara masala as the marinade is all raw paste of almonds, green chillies, coriander and mint. Usually a Hyderabadi ceremonial dish.

Ingredients Serving: 2

5-6 chicken pieces of your choice
250 grams thick yoghurt
1 cup soaked peeled almonds
2 medium potatoes halved
2 medium onions chopped fine
A thick bunch of coriander
50 grams ginger piece
5-6 garlic pieces
3-4 green chillies
Few mint leaves
1 tblspn poppy seeds
Salt to taste
1 tblspn pepper
1 tspn garam masala
Curry leaves a string
1-2 star anise
1-2 tblspn cream optional
2 tblspn oil

Instructions

Clean chicken pieces keep aside
Wash clean ginger, coriander and garlic
Peel soaked almonds
Now make a paste grinding ginger, garlic, almonds, coriander, mint, poppy seeds and green chillies
Make this paste with some curd/ yogurt to marinade chicken pieces
Apply this green paste well to chicken and keep in fridge
Heat oil in a pot, saute the onions, curry leaves lightly and add potatoes to saute
Now add the rest of the yogurt to the chicken marinade removing from fridge, mix well
Add this to the onion potatoes in the pot cover cook 20 minutes
Add pepper and garam masala as its almost done
Keep covered for ten minutes on slow flame
Remove this lovely green masala murgh to serve with roti or rice as preferred

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