Best 4 Hara Murgh Chicken In Green Gravy Recipes
Hara Murgh: A vibrant symphony of flavors, textures, and colors
Originating in the Mughal kitchens of the Indian subcontinent, Hara Murgh is a classic dish that has captivated taste buds for centuries. This delectable chicken dish is renowned for its vibrant green gravy, a testament to the culinary artistry of blending fresh herbs, vibrant spices, and creamy yogurt. The chicken, marinated in a blend of aromatic spices, is cooked to tender perfection, absorbing the verdant flavors of the green gravy. Accompanied by an array of tempting side dishes, Hara Murgh promises a culinary journey that will tantalize your senses.
Unveiling the Treasure Trove of Hara Murgh Recipes:
This comprehensive article presents a curated collection of Hara Murgh recipes, each offering a unique interpretation of this esteemed dish. Embark on a culinary voyage as we explore the intricacies of each recipe:
1. Classic Hara Murgh: Experience the authentic flavors of traditional Hara Murgh, prepared with a symphony of fresh coriander and mint leaves, ginger-garlic paste, green chilies, and a melange of aromatic spices.
2. Dhaba-Style Hara Murgh: Immerse yourself in the rustic charm of Dhaba-style Hara Murgh, where tender chicken is marinated in yogurt and a medley of spices, then cooked in a tantalizingly rich green gravy, capturing the essence of roadside eateries.
3. Hyderabadi Hara Murgh: Discover the regal elegance of Hyderabadi Hara Murgh, a delectable dish fit for royalty. This recipe showcases the culinary heritage of Hyderabad, blending aromatic spices, nuts, and herbs with succulent chicken, creating a symphony of flavors.
4. Peshawari Hara Murgh: Embark on a culinary journey to the northwest frontier with Peshawari Hara Murgh. This vibrant dish features a unique blend of spices, fresh herbs, and a hint of tanginess, reflecting the vibrant culinary traditions of the region.
5. Creamy Hara Murgh: Indulge in the velvety embrace of Creamy Hara Murgh, where chicken is enveloped in a luscious green gravy enriched with cream and cashew paste. This recipe strikes a harmonious balance between richness and freshness, leaving a lasting impression on your palate.
6. Hara Murgh Tikka: Experience the succulent delight of Hara Murgh Tikka, where marinated chicken is grilled to perfection, retaining its tender juiciness. The green marinade, infused with herbs and spices, imparts a delightful flavor that will tantalize your senses.
7. Hara Murgh Pulao: Delight in the aromatic fusion of Hara Murgh Pulao, a delectable one-pot meal that combines tender chicken, fragrant rice, and an array of flavorful spices. The green gravy seeps into the rice, creating a harmonious blend of flavors and textures.
8. Hara Murgh Korma: Immerse yourself in the creamy indulgence of Hara Murgh Korma, a rich and flavorful dish that showcases the culinary artistry of Mughlai cuisine. The chicken is braised in a velvety green gravy, complemented by a medley of nuts and spices, resulting in a dish fit for special occasions.
With this diverse collection of Hara Murgh recipes, you can embark on a culinary adventure, exploring the vibrant flavors and rich traditions of Indian cuisine. Whether you prefer the classic elegance of traditional Hara Murgh or the tantalizing twist of regional variations, these recipes will guide you in creating a memorable dining experience that will leave your taste buds clamoring for more.
HARIYALI CHICKEN (GREEN CHICKEN)
Green chicken is a delicious Indian dish made by simmering chicken in green paste and spices.
Provided by Swasthi
Categories Side
Time 40m
Number Of Ingredients 15
Steps:
- Add coriander leaves, mint leaves, green chilies, green cardamoms, onion, green chilies to a blender jar. If you do not have ginger garlic paste, then add half inch ginger and 3 medium garlic cloves to the same jar.
- Make a fine paste without adding water. Set this aside.
- Heat a pan with oil. Add cumin and allow them to crackle.
- Then saute the curry leaves until crisp. Then add ginger garlic paste and fry for a minute.
- Add garam masala, coriander powder and chicken. Fry till it turns white in color.
- Cover and cook for 2 to 3 mins.
- Add green paste, fry for 3 to 4 mins until a nice aroma comes out.
- Cover and cook for another 2 mins. This way the aroma of green masala and spice is absorbed by the chicken.
- Optional - Turn the flame to low. If using yogurt whisk it very well until smooth and then add it to the pan. Stir and cook for 3 to 4 mins till the yogurt is absorbed.
- Then pour water & add salt.
- Stir well and cook covered until the chicken is tender.
- Open the lid and cook until the gravy reaches a desired consistency.
- Serve hariyali chicken with rice or roti. If desired squeeze in some lemon juice before serving.
Nutrition Facts : Calories 538 kcal, Carbohydrate 39 g, Protein 38 g, Fat 29 g, SaturatedFat 6 g, Cholesterol 96 mg, Sodium 629 mg, Fiber 9 g, Sugar 7 g, ServingSize 1 serving
HARA MASALA MURGH (GREEN MASALA CHICKEN)
As is the case with every South Asian dish, variations of hara masala murgh abound. In the south of India, fresh desiccated coconut is used in place of yogurt, which is a common ingredient in the northern parts of Pakistan and India. The stalwarts of the dish across regions are copious amounts of fresh cilantro and mint - hence its name hara masala, which means green masala. In Lahore, it is commonly found on restaurant menus, and its peppery herbaceousness is a welcome reprieve from the tomato-onion gravies typical in Punjabi cooking. This version uses thinly sliced chicken breast. It also skips over the tedium of grinding almonds in favor of using almond butter. These two shortcuts mean a quicker cooking time and a creamy texture.
Provided by Zainab Shah
Categories dinner, weeknight, poultry, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 16
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.
HARA MURGH (CHICKEN IN GREEN GRAVY)
Chicken prepared in coriander and mint leaves. I got it from site online a long time ago. Serve with rice or Indian bread
Provided by Sana7149
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 596.6, Fat 37.4, SaturatedFat 11.2, Cholesterol 179.3, Sodium 242.9, Carbohydrate 17.4, Fiber 3.5, Sugar 7.3, Protein 47.5
SINDHI HARA MURGH - CHICKEN IN GREEN CURRY HOMEMADE SINDHI STYLE
The way we cook chicken traditionally at home is this way :) Got this recipe from the "Femina" magazine.
Provided by Charishma_Ramchanda
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Tips:
- Use a large, heavy pot or Dutch oven for even cooking and to prevent the chicken from burning.
- Brown the chicken well in batches before adding the sauce. This will help to develop flavor and prevent the chicken from becoming dry.
- Don't crowd the pot when browning the chicken. If the chicken is too crowded, it will not brown evenly.
- Use a combination of fresh and dried spices for the best flavor. Fresh spices will add brightness and pungency, while dried spices will add depth and complexity.
- Add the yogurt or cream at the end of cooking to prevent it from curdling.
- Serve the chicken with rice, naan, or roti for a complete meal.
Conclusion:
Hara Murgh is a delicious and flavorful curry that is easy to make at home. With a few simple ingredients and a little bit of time, you can create a restaurant-quality meal that your family and friends will love. So next time you're looking for a new chicken recipe to try, give Hara Murgh a try. You won't be disappointed!
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