Recipe by SUSMITA
"This is a very flavourful and fresh tasting recipe for chicken with fresh herbs. It is a welcome change from heavy spiced chicken curries. This curry tastes great with plain cooked rice or jeera (cumin) rice."
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chicken, cut into 8 pieces
1 1/2 cups
green chile peppers, mashed into a paste
chopped fresh cilantro leaves
chopped fresh mint
salt to taste
This is really good however my family can't handle a lot of spice so I made some adjustments for their tastes and mine. I didn't have fresh ginger or garlic so I just added some vegetable oil to the salt, 1 teaspoon of ginger powder and 1 1/2 teaspoons of garlic powder. Just put it all in the pan and stir so you don't have raw chicken all over your hands; it works just as well. I didn't have shredded coconut but I had coconut milk so I used around 1/2 a can and just didn't use the water and heavy cream. I prefer to use greek yogurt when cooking indian food but that is just my personal preference I also added 1 teaspoon of Garam Masala and did not add the chile peppers. This gave the recipe a much more subtle flavor which I enjoyed I put frozen peas in it for a vegetable and served it over rice.
This is an amazing Indian chicken recipe that will ''live'' with my family from now on. The sauce reminds me of an amazing vegetable dish that I had in my local Indian restaurant. I had only 4 chile peppers and the hotness was just right for us. The instruction doesn't say at what point you must add coconut, so I added at the end with cream and I used only 1/2 cup coconut. Thanks so much for a wonderful recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Hara Masala Murgh
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 282
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