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Murg Hariyali
Method
- Make a paste of green chillies, coriander and mint leaves.
- Heat oil in a wok or karahi. Saute the cumin seeds and garlic.
- Add the coriander, mint paste and yoghurt and cook till the oil floats on top.
- Add chicken, adjust seasoning and cook till done.
- Sprinkle the garam masala before serving.
Ingredients:
900 g - chicken breasts, washed
500 g - coriander leaves, chopped
250 g - mint leaves, chopped
100 g - yoghurt
5 to 8 - green chillies, chopped
3/4th tsp - cumin seeds
3 cloves - garlic, chopped
cleaned and cut into medium pieces
2 pinches - garam masala
salt to taste
oil
900 g - chicken breasts, washed
500 g - coriander leaves, chopped
250 g - mint leaves, chopped
100 g - yoghurt
5 to 8 - green chillies, chopped
3/4th tsp - cumin seeds
3 cloves - garlic, chopped
cleaned and cut into medium pieces
2 pinches - garam masala
salt to taste
oil
RECIPES BY REHANA KHAMBATY
