Hara Murgh Chicken In Green Gravy Recipes

Steps:

• Soak the cashew nuts in water for 10 minutes and fry the sliced onions until crisp.
• Grind the cinnamon, cloves, cardamoms, black pepper, cumin seeds and coriander seeds to a fine powder.
• Grind the green chilies, coriander, mint, cashew nuts and fried onions to a fine paste separately. This is your green masala paste.
• Marinate the chicken pieces with ginger-garlic paste, curds and the green masala paste for an hour.
• Heat ghee (clarified butter) in a pan and add the chicken. Fry till the ghee (clarified butter) separates and add turmeric powder and salt as per taste.
• Sauté for 5-6 minutes and then add water. Allow it to cook until the chicken becomes tender.
• Now add the powdered masala, and cream. Simmer till the gravy becomes thick. Serve hot.

Steps:

• Heat ghee or oil in a medium pot or wok for about 30 seconds over medium. Add the onion, peppercorns and cumin seeds. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes. Add the chicken, ginger and garlic, and cook on medium-high, stirring frequently until the chicken is no longer pink or fleshy and the onions have softened, about 7 to 10 minutes.
• Lower the heat to medium and stir in the chile powder and salt. Continue cooking for about 30 seconds. Add 1 cup cilantro, 1 cup mint and the Thai green chiles, and stir until all the ingredients are incorporated.
• Stir in the yogurt and almond butter. Turn off the heat and stir in the remaining ½ cup cilantro and ½ cup mint. Sprinkle with lemon juice and garam masala, if you like.

Steps:

• Thoroughly rub chicken pieces with ginger paste, garlic paste, and 1 teaspoon salt.
• 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.
• 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.

Steps:

• Heat the oil in a pan.
• Fry the paste for 5 minutes, stirring continuously.
• Add the powdered spices, salt and tomatoes.
• Fry till the oil bubbles to the top.
• Add the chicken and cook on low heat till the chicken is tender, usually takes about 20-30 minutes.
• Serve hot.