Hara Murg (Green Chicken)
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Features of Hara Murg (Green Chicken)
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Served as main course. Non-vegetarian. A North Indian recipe.
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Region of Hara Murg (Green Chicken)
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Indian
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Ingredients for Hara Murg (Green Chicken) (Click here for measurement conversion)
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8 medium sized, pieces of Chicken
2 medium Onions, chopped
1 cup each of fresh Coriander and Mint Leaves, chopped (loosely packed)
2 Celery Sticks
4 Green Chillies
2 teaspoons each of Ginger, Garlic pastes
1 teaspoon each of Cumin and Hot Spice Mix(Garam Masala) powders
4 teaspoons Lemon Juice
2 Tablespoons Oil
Salt to taste
Fresh Cream and finely chopped Coriander Leaves for garnishing
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Method for making Hara Murg (Green Chicken)
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Grind the coriander, celery and mint leaves along with the chopped onions, green chillies and lemon juice to make a green paste. Heat oil in a heavy-bottomed pan on medium level for about 2 minutes. Add the green paste and fry on medium level for about 5 minutes or till the paste is a pale green. Add the ginger-garlic pastes,garam masala and cumin powders. Fry again for a few seconds. Add the chicken and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 30 minutes or till the chicken is tenderised. Garnish with fresh cream and finely chopped coriander. Serve hot with Peas Pilau, white rice or roti.
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Comments
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Preparation time: 5-10 minutes, Cooking time: 35-40 minutes, Serves: 4
Tips:
The green paste can be made from any combination of green leafy vegetables like spinach, dill, fenugreek, basil, oregano, parsely along with fresh coriander.
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