Haryali Murg

Name: Haryali Murg
Total time: 3600 s
Yield: 4 to 5 persons
Cuisine: Indian
Ingredients: For Marination:; 1 kg Chicken dressed and cleaned into small pcs; 1 tsp Salt; 1 teaspoon White pepper powder; 1 tsp Vinegar; 2 tsp Lemon juice; 2 tbsp Curd; 1 tsp Oil; For Gravy:; Tempering:; 2 tbsp Refined oil; 1 tbsp Clarrified butter; 1 tsp Cumin seeds; As per taste Salt; 2 Bay leaves; 4 Red whole chilli's; 1 stick Sweet stick; 2 Black cardamom (crushed); For Green Paste:; 15 Palak leaves; 1 small bowl Mint leaves; 1 large bowl Coriander leaves with soft sticks; 6 Green chilli's; 1 Capsicum; For White Paste; 4 medium - Onions; 2 tbsp Ginger garlic paste; 1 tsp Chilli flakes

Davinder Kaur @cook_12247977

Bhopal

#flavoursofbhopal
Harabhara Murg name itself indicates that green ingredients are used to enchace the flavous of greens making it a wholesome dish.
This dish I learned from my Aunt in law,who herself is a wonderful cook.
Response after trying the recipe will be encouraging.

Davinder Kaur @cook_12247977

Saved

Ingredients

1hrs

4 to 5 persons

For Marination:
1 kg Chicken dressed and cleaned into small pcs
1 tsp Salt
1 teaspoon White pepper powder
1 tsp Vinegar
2 tsp Lemon juice
2 tbsp Curd
1 tsp Oil
For Gravy:
Tempering:
2 tbsp Refined oil
1 tbsp Clarrified butter
1 tsp Cumin seeds
As per taste Salt
2 Bay leaves
4 Red whole chilli's
1 stick Sweet stick
2 Black cardamom (crushed)
For Green Paste:
15 Palak leaves
1 small bowl Mint leaves
1 large bowl Coriander leaves with soft sticks
6 Green chilli's
1 Capsicum
For White Paste
4medium - Onions
2 tbsp Ginger garlic paste
1 tsp Chilli flakes

Saved

Steps

1hrs

1

For Marination mix all ingredients and let it sit for atleast for 6 hrs in a cool place.
2

Grind all the ingredients of green paste and keep it aside.
3

Grind all the ingredients of white paste and keep them aside.
4

Take a heavy bottom Handi and add oil in it. Heat the oil add all the ingredients of tempering in it.
5

As the tempered items start crackling add white paste and saute it.Add salt and white pepper as per your taste.
6

Stir the white paste till it turns to golden brown.
7

Add the green paste to the pan and stir till it starts leaving pan.
8

Now time to add the marinade and saute for abt 5 mins. Then cover it with lid and cook til chicken is done stirring time to time.
9

Putting on high flame saute the whole thing till all the extra water is absorbed and oil start leaving the dish..now add clarified butter and saute little till everything looks blended and well. Clarified butter give extra aroma and glaze to the dish.
10

Take it out in a serving bowl and serve hot with butter naan.
11

No garnishing required...