Chicken in a green masala sauce - hara masala murgh

    Chicken in a green masala sauce - hara masala murgh

    (3)
    15saves
    55min


    4 people made this

    About this recipe: This is a really flavoursome Indian chicken curry dish. The fresh herbs used in this recipe, really enhances the dish. It's perfect served with plain rice or jeera (cumin) rice.

    Ingredients
    Serves: 8 

    • 1 whole chicken, cut into 8 pieces
    • 1 teaspoon ginger puree
    • 1 teaspoon garlic puree
    • 1 teaspoon salt
    • 125ml vegetable oil
    • 350ml natural yogurt
    • 4 tablespoons ground almonds
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon ground turmeric
    • 6 green chillies, mashed into a paste
    • 45g fresh coriander leaves, chopped
    • 5g fresh mint, chopped
    • 75g desiccated coconut
    • Salt to taste
    • 250ml water
    • 4 tablespoons double cream

    Method
    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Thoroughly rub chicken pieces with ginger paste, garlic paste and 1 teaspoon salt.
    2. Heat the oil in a large deep saucepan, kadhai or wok 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 chillies, coriander and mint into the pan; 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.

    Cook's tip

    This curry can be made dairy-free by using coconut milk instead of yogurt.

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    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (3)

    by
    8

    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.  -  24 Jun 2010  (Review from Allrecipes US | Canada)

    by
    5

    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.  -  18 Apr 2010  (Review from Allrecipes US | Canada)

    by
    0

    We made this last night and loved it. We were a bit scared of the chilli so only put 3 in and we took some of the seeds out but we probably could have added quite a lot more before it was really spicy. I would definitly recommend this recipe for a yummy, take away style indian dish.  -  20 Aug 2010  (Review from Allrecipes AU | NZ)

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