Sindhi Hara Murgh Chicken In Green Curry Homemade Sindhi Style Food

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SINDHI HARA MURGH - CHICKEN IN GREEN CURRY HOMEMADE SINDHI STYLE



Sindhi Hara Murgh - Chicken in Green Curry Homemade Sindhi Style image

The way we cook chicken traditionally at home is this way :) Got this recipe from the "Femina" magazine.

Provided by Charishma_Ramchanda

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 kg chicken, jointed
3 tablespoons cooking oil
1 teaspoon coriander powder
1/4 teaspoon turmeric powder
1 teaspoon salt
3 tomatoes, grated
1 cup coriander leaves, chopped
1 teaspoon ginger, chopped
10 -12 garlic cloves, finely chopped
5 -6 green chilies

Steps:

  • Heat the oil in a pan.
  • Fry the paste for 5 minutes, stirring continuously.
  • Add the powdered spices, salt and tomatoes.
  • Fry till the oil bubbles to the top.
  • Add the chicken and cook on low heat till the chicken is tender, usually takes about 20-30 minutes.
  • Serve hot.

HARA MURGH (CHICKEN IN GREEN GRAVY)



Hara Murgh (Chicken in Green Gravy) image

Chicken prepared in coriander and mint leaves. I got it from site online a long time ago. Serve with rice or Indian bread

Provided by Sana7149

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 21

1 medium chicken, washed and cut into pieces
1/2 cup curds
3 medium sliced onions
1 tablespoon ginger-garlic paste
10 -15 nos. cashew nuts
2 cinnamon sticks
8 black peppercorns
4 -5 cloves
4 green cardamoms
1 teaspoon cumin seed
2 teaspoons coriander seeds
6 green chilies
1 bunch coriander leaves
1 bunch mint leaf
2 tablespoons cream
1/4 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala powder
1 1/2 cups warm water
ghee, as per requirement (clarified butter)
salt, according

Steps:

  • Soak the cashew nuts in water for 10 minutes and fry the sliced onions until crisp.
  • Grind the cinnamon, cloves, cardamoms, black pepper, cumin seeds and coriander seeds to a fine powder.
  • Grind the green chilies, coriander, mint, cashew nuts and fried onions to a fine paste separately. This is your green masala paste.
  • Marinate the chicken pieces with ginger-garlic paste, curds and the green masala paste for an hour.
  • Heat ghee (clarified butter) in a pan and add the chicken. Fry till the ghee (clarified butter) separates and add turmeric powder and salt as per taste.
  • Sauté for 5-6 minutes and then add water. Allow it to cook until the chicken becomes tender.
  • Now add the powdered masala, and cream. Simmer till the gravy becomes thick. Serve hot.

Nutrition Facts : Calories 596.6, Fat 37.4, SaturatedFat 11.2, Cholesterol 179.3, Sodium 242.9, Carbohydrate 17.4, Fiber 3.5, Sugar 7.3, Protein 47.5

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