MURG HARYALI MASALA
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Chicken is one the most popular recipes under non-veg category. There are several recipes of chicken has been discovered so far and many more to come in the future. Traditionally, chicken curry is favourite among the Bengali community. In the winter season, leafy green vegetables are freshly available in the market. In Murg Hariyali Masala recipe, chicken is marinated with a green paste, which mainly contains fresh spinach, fresh coriander leaves and mint leaves, which gives the recipe a green colour. The recipe is also known as Green Chicken Curry, Hariyali Chicken and so on, but the preparation might be different. The recipe is very tasty, aromatic and contains high nutritional value because of green leafy vegetables.
SERVING : 6 serving
COOKING TIME : 45min (approx)
CALORIE COUNTS : 442 Calories (approx.) / 1serving
- chicken (boneless)- 625g
- spinach- 50g
- fresh coriander leaves- 50g
- fresh mint leaves- 25g
- bullet green chilli- 6pcs
- lemon- ½portion
- cashew nuts- 6pcs
- onion (paste)- 1big size
- ginger and garlic paste- 1½Tbsp
- salt to taste
- turmeric powder- 1tsp
- Kashmiri red chilli powder- 2tsp
- cumin powder- 1½tsp
- coriander powder- 1½tsp
- plain yoghurt- 2½tsp
- garam masala powder- 1tsp
- white oil- 150ml
- butter- 25g
- fresh cream- 2Tbsp
- kasoori methi- 1tsp
- black pepper seeds- 25pcs
- charcoal -1pc (1”long)
- sugar- ½tsp
At first, need to cut the chicken into pieces. I have used boneless chicken, but you are free to use chicken with bone. Cut the chicken into medium pieces. Transfer the chicken pieces into a bowl.
We need to marinate the chicken so need to make a paste with spinach 50g, roughly chop the spinach, fresh coriander leaves 50g, clean the leaves before you cut, roughly chop the coriander leaves, mint leaves 25g, pluck the mint leaves, green bullet chilli 6pcs, roughly cut into two pieces & transfer to a grinder and lemon ½pc. Cut the lemon into two halves. I have used lemon juice instead of water to make the paste. Squeeze one half of the lemon into the grinder jar, add cashew nuts 6pcs. We need to make a paste using the above ingredients into a grinder.
Marinate the chicken: add onion paste 3tsp (full), ginger and garlic paste 2tsp (full), salt to taste, turmeric powder ½tsp, Kashmiri red chilli powder 1tsp, cumin powder 1tsp, coriander powder 1tsp, plain yoghurt 2½tsp, garam masala powder ½tsp, white oil 2Tbsp, and green paste 2Tbsp. Rest of the onion paste, ginger and garlic paste, and green paste will be used later. Gently mix all the ingredients with hand and marinate overnight for the best result. If you have shortage of time, then at least marinated for an hour. Note: the amount of turmeric powder should be less in this recipe.
Switch on gas burner, place a grill pan, add oil and heat the oil, fry the chicken pieces. If you don’t have grill pan, it can be fried on frying pan or tawa. Turn both the sides and roast/cook up to 80%. Once cooking done, transfer to another plate and keep aside. At this moment, you can eat it as a starters.
Next, we have to make a gravy; switch on gas flame and place a frying pan. Once oil get hot, add rest of the onion paste, ginger and garlic paste. Cook it for a while until the raw smell went off. Add salt to taste, turmeric powder ½tsp, Kashmiri red chilli powder 1tsp, cumin powder 1tsp, coriander powder 1tsp and cook it for a while until the oil began to surface. Add yoghurt 1Tbsp, mix the yoghurt with rest of the masala. Once oil is surfaced, add rest of the green paste and cook it for a while. Add half cup water and clean the grinder jar, and add the water into the gravy. Once the gravy start boiling, add the roasted chicken pieces and mix the chicken pieces with the gravy. Cover it with a lid and cook until the chicken is fully cooked. Medium gas flame/heat is recommended. After 10min, the chicken is cooked or tendered, add sugar ½tsp (optional), add freshly grinded black pepper seeds 25pcs, it will help to enhance the taste and colour of the dish. Cover it and cook for 5min.
After 5min, add dry Kasoori Methi leaves by crushing the leaves inside palm and add into the gravy, garam masala powder ½tsp, butter 1Tbsp, fresh cream 1Tbsp. Gently mix all the ingredients.
To bring restaurant-standard taste in the dish, we need to give smoky flavour. Use a burning charcoal to give smoky flavour. Take a burning charcoal into a small bowl steel or ceramic (the bowl may wrap with aluminium foil), add the charcoal into a bowl, cover for 2min. Switch off the gas flame and remove the charcoal from the gravy.
Finally, once again gently stir to mix all together, garnish using add 1Tbsp fresh cream, restaurant-style Murg Haryali Masala is ready to serve. It can be served with roti, paratha or naan, but the best combination is with naan. Friends, please try at home and don’t forget to share with me.
If you add lemon juice while you grinding vegetables in a grinder, it helps to hold vegetable’s greenery even after cooking.