Hyderabadi Hara Masala Murgh|Easy Murgh Hara Masala|Chicken Hariyali Recipe|Hare Masale Ka Chicken Dish|Hariyali Masala Chicken Gravy|Hara Masala Chicken|Chicken Hariyali Curry|Hare Masala Ka Murgh

Ingredients for the Chicken Hariyali Curry:

– Chicken, curry cut pieces with bones -1 Kg

For Green Masala Paste:
– Cashew nuts- 12-13
– Cloves- 8
– Cinnamon-2 huge
– Black Peppercorns- 20 (1/2 tsp).
– Fennel seeds- 1.5 tsp.
– Ginger, chopped- 2" piece (13 gms).
– Garlic- 8 cloves (12-13 gms).
– Grated Coconut- 4 tbsp (around 25 gms).
– Green Chillies- 8- 10 (20 gms ).
– Mint Leaves- 1/2 cup.
– Coriander Leaves- 1 cup.
– Curd- 150 ml (5 loaded tablespoon).

Other Ingredients:.
– Onions, sliced- 200 gms.
– Turmeric powder- 1/4 tsp.
– Coriander powder-2 tsp.
– Salt-2 tsp.
– Oil- 6-7 tbsp.
– Coriander leaves, chopped- 3 tbsp.

Preparation:.

– Grate the coconut, slice the coriander leaves and cut the green chillies.
– Include all the dry spices, cashew nuts coconut & green chillies and grind to a coarse powder. Include the coriander leaves, mint leaves & curd and grind once again to a smooth paste.
– Set aside.
– Likewise slice the onions and set aside.
– Chop some coriander leaves for later to be utilized as a garnish.

Process:.

– Heat oil and include the sliced onions.
– Fry on medium heat for around 7 minutes till light brown.
– Now include the chicken, the turmeric and coriander powders, mix and fry on high heat for around 2-3 mins till colour changes.
– Now add the masala paste made earlier and salt and mix and fry on medium heat for around 5-6 mins till the raw smell is gone and oil separates.
– Now include around 250 ml water, offer a mix and after that cover and cook on low heat for around 20 minutes till chicken hurts.
– Garnish with chopped coriander leaves, mix and cook for 2 minutes on low heat.

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