Hara Masala Murgh | How to make Hara Masala Murgh

By sana Tungekar  |  23rd Apr 2017  |  
4 from 3 reviews Rate It!
  • Hara Masala Murgh, How to make Hara Masala Murgh
Hara Masala Murghby sana Tungekar
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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.

Hara Masala Murgh is a popular aromatic and delicious dish. You can try making this amazing Hara Masala Murgh in your kitchen. This recipe requires 30 minutes for preparation and 20 minutes to cook. The Hara Masala Murgh by sana Tungekar has detailed steps with pictures so you can easily learn how to cook Hara Masala Murgh at home without any difficulty. Hara Masala Murgh is enjoyed by everyone and can be served on special occasions. The flavours of the Hara Masala Murgh would satiate your taste buds. You must try making Hara Masala Murgh this weekend. Share your Hara Masala Murgh cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like sana Tungekar for inputs. In case you have any queries for Hara Masala Murgh you can comment on the recipe page to connect with the sana Tungekar. You can also rate the Hara Masala Murgh and give feedback.

Hara Masala Murgh

Ingredients to make Hara Masala Murgh

  • 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

How to make Hara Masala Murgh

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

My Tip:

Can keep marinade ready in advance will do too

Reviews for Hara Masala Murgh (3)

Latha Nair2 years ago

good & easy recipe.

Sheetal Sharma2 years ago

Perfectly Home cooked chicken dish!

Manisha Shukla2 years ago

Wow dear, taking a flight. Keep some for me.

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