Hara Murgh

Chicken prepared in Coriander & mint leaves

Ingredients

1 medium Chicken, washed and cut into pieces

1/2 cup Curds

3 medium sized sliced onions

1 tbsp. Ginger-garlic paste

10-15 nos. Cashew nuts

2 sticks of Cinnamon

8 Black peppercorns

4-5 cloves

4 Cardamoms (green)

1 tsp. Cumin seeds

2 tsp. Coriander seeds

6 Green chilies

1 bunch of Coriander leaves

1 bunch of Mint leaves

2 tbsp. Cream

1/4 tsp. Turmeric powder

1 tsp. red chili powder

1 tsp. garam masala powder

1 1/2 cups of warm water

Ghee (clarified butter) as per requirement

Salt according to taste

Serve with

    Naan OR Kulchas.

Method

1.Soak the cashewnuts in water for 10 minutes and Fry the sliced onions until crisp.
2.Grind the cinnamon, cloves, cardamoms, black pepper, cumin seeds and coriander seeds to a fine powder.
3.Grind the green chilies, coriander, mint, cashewnuts and fried onions to a fine paste separately. This is your green masala paste.
4.Marinate the chicken pieces with ginger-garlic paste, curds and the green masala paste for an hour.
5.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.
6.Sauté for 5-6 minutes and then add water. Allow it to cook until the chicken becomes tender.
7.Now add the powdered masala, and cream. Simmer till the gravy becomes thick. Serve hot.