Weeknight Easy Hara Masala Chicken or Haryali Chicken
This Haray Masalay ki Murghi is a bold, flavorful green chicken curry made with cilantro, green chilies & spices — ready in under 45 minutes. Bonus: your blender does most of the work!
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 lb boneless chicken cubed (450g) (use 1.5 lb (680g) if using bone in )
- 1 medium onion (75-90 g)
- neutral oil for cooking
- 1 bunch of cilantro (65-70 g)
- 4 green chillies
- 1 inch ginger (3/4 tbsp ginger paste)
- 6-8 clove garlic (1 tbsp garlic paste)
- 4 tbsp plain yogurt (approx 55g)
- 1 tsp salt
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp red chilli powder
Instructions
- 1
Combine all the marinade ingredients in a blender and puree until smooth
- 2
Pour over your chicken, you can marinate it for 30 minutes up to overnight or just combine and continue with next steps
- 3
Put a wok or large bottomed pan (quicker to cook than in a small one) on medium heat and add in a few tbsp of oil.
- 4
While that's heating dice your onions and add saute till the onions edges turn golden.
- 5
Stir in your chicken, sautéing on medium high heat till it changes colour.
- 6
Cover, simmer till tender - 25 minutes.
- 7
Adjust consistency, check for seasoning, garnish with some fresh ginger or fresh chillies - or nothing at all - grab some roti or rice and dig in.