Hariyali Murgh Masala
I’ve tested this, but here I’m recommending triple the tomato and onion and double the water in the ‘cook’ section than I actually used, as well as the addition of the birsdeye chillies for some heat. I haven’t tested with these adjustments yet.
Adapted from here.
Serves 8
☑ TESTED
Ingredients
Dry Spices
- 3 tsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- 35 mustard seeds
- 2 cardamom
- 5 cloves
- 1 cm cinnamon stick
Wet Spices
- 3 tbsp oil
- 2 shallots, chopped
- 8 cloves of garlic, chopped
- 3 cm ginger, peeled and squashed
- 4 jalapeño chillies
- 8 green birdseye chillies (adjust to spiciness preference)
- 15 g mint leaves
- 30 curry leaves (60 if dried)
- 60 g coriander leaves
- ½ tap tamarind paste
- 25 cashews
- 50 ml water
Main Stuff
- 2 tbsp oil
- 450 g white onion, chopped
- 100 g tomatoes, chopped
- 1.75 kg chicken, diced
- 1 tsp turmeric powder
- 2 tsp salt
- 100 ml water
To serve
- 16 naans
Prep
Dry fry the dry spices until fragrant (~1 minute on medium), set aside
Now for the wet spices: heat up the 3 tbsp oil, soften the shallots (~5 minutes low-medium), then add the garlic and ginger, then the chilli, then all the leaves. Fry until the leaves wilt (~10 minutes on low-medium)
Blend up the dry and wet spices (including the tamarind, cashews, and water), set aside
Cooking
Heat up the 2 tbsp oil, add the shallots and tomatoes, fry on low until mushy (~10 minutes)
Add the chicken, fry until the chicken is sealed (~10 minutes on low-medium)
Mix the water, salt, and turmeric together, then add to the pan. Mix well, fry for a couple of minutes
Add the blended spices, mix very well, fry for about 15 minutes on low-medium
Serve with a couple of naans per person