Hariyali Murgh Masala

2 min read
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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



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


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


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