Hara Masala Murgh

Hara Masala Murgh

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
SUSMITA
Recipe by  SUSMITA

“This is a very flavourful and fresh tasting recipe for chicken with fresh herbs. It is a welcome change from heavy spiced chicken curries. This curry tastes great with plain cooked rice or jeera (cumin) rice.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Thoroughly rub chicken pieces with ginger paste, garlic paste, and 1 teaspoon salt.
  2. Heat the oil in a large deep saucepan or a kadhai over medium-high heat; fry the chicken pieces in the oil on both sides until well browned, about 5 minutes.
  3. Mix the yogurt, almonds, cumin, coriander, and turmeric together in a bowl. Pour the yogurt mixture over the chicken and turn to coat; cook another 10 minutes. Stir the mashed chile peppers, cilantro, and mint into the pot; season with salt. Add the water, cover, reduce heat to low, and continue cooking until the chicken is tender, about 20 minutes more. Stir the cream into the sauce just before removing from heat to serve.

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Reviews (2)

Rate This Recipe
djk12280
8

djk12280

This is really good however my family can't handle a lot of spice so I made some adjustments for their tastes and mine. I didn't have fresh ginger or garlic so I just added some vegetable oil to the salt, 1 teaspoon of ginger powder and 1 1/2 teaspoons of garlic powder. Just put it all in the pan and stir so you don't have raw chicken all over your hands; it works just as well. I didn't have shredded coconut but I had coconut milk so I used around 1/2 a can and just didn't use the water and heavy cream. I prefer to use greek yogurt when cooking indian food but that is just my personal preference I also added 1 teaspoon of Garam Masala and did not add the chile peppers. This gave the recipe a much more subtle flavor which I enjoyed I put frozen peas in it for a vegetable and served it over rice.

DiamondGirl amanecer
5

DiamondGirl amanecer

This is an amazing Indian chicken recipe that will ''live'' with my family from now on. The sauce reminds me of an amazing vegetable dish that I had in my local Indian restaurant. I had only 4 chile peppers and the hotness was just right for us. The instruction doesn't say at what point you must add coconut, so I added at the end with cream and I used only 1/2 cup coconut. Thanks so much for a wonderful recipe.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 478 cal
  • 24%
  • Fat
  • 31.3 g
  • 48%
  • Carbs
  • 15 g
  • 5%
  • Protein
  • 34.2 g
  • 68%
  • Cholesterol
  • 103 mg
  • 34%
  • Sodium
  • 515 mg
  • 21%

Based on a 2,000 calorie diet

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Indian Chicken Curry (Murgh Kari)

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