In my pantry, green mint and coriander leaves just go into the trash after being used for a biriyani. My D is not really fond of these green shots. He hates them in biriyanis or in anything, and therefore when he was there, I used to avoid it or add it in minimum. But sometimes I feel, “What is a biriyani without them?” and I would add them lavishly, only to see him spent the first five minutes in taking out all of them from his plate before proceeding to eat it. Once they settled down back home, I try to find ways to finish them off. One of them was this green chicken masala. I had once tried to make this when my parents were there but umma said a big no. But now I feel she should have tried it, because it shows no signs of the presence of coriander or green mint!!! The beautiful green hue and the subtle taste is what makes this chicken curry a must try, at least once… Off to the way I make it…
Updated with new pictures on September 27, 2020: As I read this post while updating into new pictures, I realize that I have someone in my bunch who has taken by D’s habits – Rasha. She can’t stand anything peaking in her rice or curries, they would just get picked up. She prefers dishes that doesn’t have any “kacharas” to be taken out of it. Hehe… I sometimes wonder with awe how even the smallest habits and mannerisms gets passed through genes, and as you try to connect them to somebody in the family, you tend to realize the greatness of the Almighty even more… 🙂
I am actually in the process of picking old posts and trying to do them again, with better pictures and updated recipes. It isn’t that I have done a haphazard job before, but sometimes I wonder if I was actually careful on my quantities. This one, thankfully, didn’t need too much tweaking on the recipe, except for adding a couple of cloves for an added dimension. It tasted as amazing I could remember them long back. We had it over a weekend lunch along with some jeera rice. The herbs added to this curry makes it amazingly delicious. I love soaking them with store bought khuboos. If you are someone who likes a lot of curry to pour and soak, then this one is for you. Only make sure that you cook the paste thoroughly to avoid any raw taste at the end. Otherwise, it is quite easy and doesn’t need too much attention too. Hope you all make it.
As usual, I am leaving the old picture here for memories. I sometimes really miss the old place. How I used to get so excited to make new recipes and keep cooking, despite the tiredness after work… I fail to understand how I could do it. Right now, if I get a chance not to cook, I will happily do it. 😀 Hehe…
Hara Murg Masala | Green Chicken Curry
- 900 gm chicken cut, cleaned and drained
- FOR GRINDING:
- 1 small bunch coriander leaves
- 1/2 bunch mint leaves
- 2 onions chopped
- 3 green chillies
- 1 inch pc ginger
- 3 cloves garlic
- FOR GRAVY:
- 1 tbsp oil
- 1 tsp cumin seeds
- 2 cloves
- 1 sprig curry leaves
- 1/2 tsp turmeric powder
- 1/2 cup water
- 3/4 - 1 cup thin coconut milk
- 1/2 tsp garam masala powder
- Salt to taste
- Grind ingredients under "for grinding" into a smooth paste using little water and set aside.
- Heat oil in a saucepan. Splutter the cumin seeds along with the cloves and fry the curry leaves.
- Add the chicken and turmeric and cook on high flame for 5 minutes, stirring constantly till the juice ooze out.
- Add the ground masala and the water and cook on low flame for another 10 minutes.
- Add the thin coconut milk and cook till the chicken is completely done.
- Sprinkle the garam masala powder, simmer for a couple of minutes, add salt and switch off.
- Serve warm with parathas or rice!