Hara Murgh/ Green Chicken Curry

In the world of food, change is something we look forward to. Add color and flavor to your chicken with fresh smelling herbs. Mint and coriander is usually a garnish to the dish. But when it acts as a base for your curry, it brings out a totally fresh flavor.

Adding cream to the recipe gives a creamy and silky sauce. Serving with parathas or chapathis will make it more of a rich exotic hara murgh makhani.  If serving with rice, skip the cream and the gravy will still taste good.

This recipe serves 3 people. One serving of this recipe provides approximately 327 calories.

Here is what you’ll need:

4-5 pieces chicken

½ cup mint leaves

½ cup coriander leaves

2 tbsp yoghurt

1 tsp lemon juice

1 tbsp oil

1 tsp ginger paste

1 tsp garlic paste

1 onion

3 green chillies

1 tsp cumin seeds

1 tsp coriander powder

1 tsp cumin powder

2 tsp cream (optional)

Method:

1. Clean, wash and pat the chicken pieces dry.
2. In a small grinder, grind together coriander, mint, 1 green chilli, yoghurt, lemon juice and salt.
3. Marinade the chicken pieces in this paste for 20 minutes.
4. In a kadai or pot, heat oil. Add the cumin seeds. When they splutter, add the freshly grated ginger and garlic.
5. Fry the ginger garlic till the raw aroma goes and add the onions and 2 green chillies.
6. Saute the onions on medium heat till they soften. Add the marinated chicken with all the marinade. Sprinkle in the cumin and coriander powder.
7. Cook on high heat for the first 5 minutes. Lower the heat and let the chicken cook for another 15 minutes.
8. When the chicken is completely done, add the cream and sprinkle black pepper.
9. Cook for another two minutes and switch off the flame.
10. Serve your hara murgh makhani with rice or chapathi.

Recipe by Zohra Sada