The Hara (Green) Masala Chicken has many variations. I like to keep it simple to bring out the flavors of the herbs and spices and not make it too heavy by using coconut, almonds, yoghurt and cream which I feel tones down the actual flavors and makes the dish tangy, sweet and heavy.
For this dish, I am using the same recipe my mom used for making lamb (hare masale ki phaal) which I loved so much.
Again I forgot to take a picture for the blog.
Here's the recipe
Ingredients:
Chicken - 4 legs
Ginger garlic paste - 1 tsp
Salt to taste
Vegetable oil - 2 tbs
Green masala paste:
Green chillies - 2- 4 (medium size)
Onions - 1 medium size
Garlic clove - 2 medium size
Garlic clove - 2 medium size
Fresh coriander - 1/2 cup
Fresh Mint - 1/4 cup
Cloves - 4
Green Cardamom - 4
Black Pepper corns - 1 tbs
Cumin seeds - 1 tsp
Method:
1. Clean, wash the chicken legs, put them in a pot, add a glass of water, 1 tsp ginger garlic paste and 1/2 a tsp turmeric, salt and bring to a boil. Reduce the heat to medium and let it simmer for sometime till it is cooked.
2. Meanwhile grind together first the dry spices (black pepper, cumin, cloves and cardamoms). Now add the garlic, 1/2 onion, green chillies and fresh mint and coriander leaves. Grind again to make a paste and set aside.
3. Heat 2 tbs of oil in a sauce pan. Slice the other 1/2 of the onion and fry in the oil till they caramelize.
4. Take the cooked chicken pieces from the soup and add them to the pan with the onions. Turn down the heat and lightly fry them turning them over gently from side to side till they are evenly golden brown.
5. Now add the soup left from the cooked chicken followed by the ground masala and cook till the mixture thickens. Adjust the salt. The green chicken is now ready.
6. Garnish with some chopped fresh coriander on top and serve hot with some jasmine rice.
Boiling the chicken first in water spiced up with turmeric, salt and ginger garlic paste makes it soft, juicy and aromatic. Then, sautéing it with caramelised onions enhances its flavour. Finally adding the ground green masala after the chicken has browned in the pan retains the flavours of the herbs and spices ground together. This chicken is so delicious!!
