Murg Hara Masala

Murg Hara Masala, as the name suggests chicken is cooked in hara (green) masala, generally a blend of mint leaves, coriander & green chillies. This dish is famous in Punjabi cuisine and mouth-watering delight. Some parts of India, even spinach is added to the hara masala. This dish can be made both in gravy style or as a starter. The starter is usually called chicken hariyali kebabs, boneless chicken is marinated in the hara masala and are grilled on skewers in a tandoor. In the gravy , chicken is cooked in an authentic style with great combination of hara masala & spices. This recipe is for the gravy version.

Cooking Time:  30 mins                                                                             Servings: 6
Preparation Time:  45 mins                                                                       Category:  Main Course - Non-Veg


Ingredients:
========

Murg Hara Masala

Chicken - 500 gms
Coriander leaves - 1 cup
Mint leaves - 1 cup
Green chillies - 5
Ginger garlic paste - 2 tsps
Lemon juice - 1 tsp
Red chilli powder - 2 tsps
Salt - to taste
Turmeric powder - 1/2 tsp
Kasuri Methi - 1 Tbsp
Coriander powder - 1 tsp
Garam Masala - 1/2 tsp
Yogurt - 1/2 cup
Cooking/vegetable oil - 2 Tbsps
Tej pattha (Bay leaves) - 2 or 3
Cardamom - 3 to 4
Cinnamon sticks - 2
Cloves - 3 to 4

Preparation Method:
=============

• Wash coriander leaves, mint leaves. Along with green chillies, blend them to a fine paste.
• In a vessel, add chicken and all the ingredients, hara masala but for whole garam masalas (tej pattha, cardamom, cinnamon & cloves). Mix it and let it marinade for 30 mins.
• Heat oil in a kadai and add the whole garam masalas. Saute it for a minute.
• Now add the marinated chicken, mix well and cook for 15-20 mins. Stir it regularly to avoid the paste sticking to the kadai.
• Add a small cup of water and simmer it for another 5 mins or until the chicken is completely cooked.
• Turn off the stove, take the dish in a cooking bowl, garnish with sliced ginger sticks and serve hot.
• This dish goes well with steam rice or any Indian breads.