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HARYALI MURGH

HARYALI MURGH

This dish is very special to me because i am making it for a very special bunch of people & that’s my family .I am on my month long visit to USA to meet my brothers family & my sweet little niece . He’s been kind enough to show me around some of the awesome locations out here & this week end we have planned a trip Chicago it’s a longgggggg drive & so we decided to pack along some Indian food along. I must tell you the scenic drive is a life time experience i would cherish .Chicago is a place full of life .We were fortunate enough to even witness the memorial day march .Wow such an amazing place .
I will be sharing the pics soon in my next post.

Till then let’s get cooking .I have used the Lazadaar chicken that i have posted a few days back as the base meat here you can use normal chicken marinated in

1tbsp ginger garlic paste,
1/2tbsp garam masala,
L/4cup curd
2tsp chili powder.
Salt

Shallow fry the chicken in a pan & use the same pan to cook the gravy that ways you do not lose the flavour the chicken has left in the oil it was cooked in.

This recipe is a very versatile as you may use ,prawns,fish,paneer ,potatoes or even boiled veggies in place of chicken .So feel free to experiment .

So here’s what you need to get cooking

1. 500gms Chicken (cooked using the lazzadar murgh recipe)
2. 2tbsp ginger garlic paste
3. 3 big onions
4. 1 tomato
5. 1Bay Leaf
6. 1 tsp. fennel Seeds /saunf
7. 1tbsp Kashmiri red chili powder
8. 2tsp black pepper (coarsely ground)
9. 1tsp coriander powder
10. 1tsp roasted jeera /cumin powder
11. 2tbsp garam masala
12. 1 tsp. Kasuri Methi
13. Salt to taste
14. 2tbsp ghee

GREEN MASALA

1. 1 bunch Spinach
2. 1 bunch Coriander Leaves
3. 10 mint leaves
4. 1dark green chilly

Method:-

a. Grind the green masala to a smooth paste.
b. Heat ghee in a wide pan and add bay leaves, fennel seeds, ginger garlic paste & cook till the paste is golden & raw smell goes off.
c. Add chopped onions and sauté till golden brown.
d. Add the green masala paste, and cook till the raw smell goes off.
e. Now add the chopped tomato and fry for 3-4 minutes on medium heat until it’s mushy.

f. Add coriander powder, jeera powder ,chili powder ,garam masala, pepper powder, kasuri methi ,salt & mix well & cook for 4-5 mins with ¼ cup water till the spices mix in well with the gravy .(At this point of time the green gravy is ready, if you wish to store the green gravy & cook it up later with the chicken you can actually cool it completely & freeze it in the freezer in an airtight container & use this gravy later)
g. Add the Lazadaar chicken to the gravy & mix well & cook for 3-4 minutes.Heres where the magic happens the beautiful flavours & spices from the chicken gels into the gravy & it changes the whole texture & flavour of the gravy.
h. Add 1/4 cup of water (adjust the water quantity according to the gravy consistency you desire) cover & cook 4-5mins until the chicken absorbs some of the flavours from the gravy.
i. Once cooked sprinkle a dash of chat masala on the gravy for added flavour & Serve hot.
j. I generally prefer to make this semi gravy consistency because that makes it easy to eat on journeys or even in parties makes it less messy to eat & also tastes awesome with bread ,roti or naan.Hope you enjoy making & relishing this awesome yummy recipe.

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