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Hara Murgh
- Mumtaz Pasha Khan
Preparation time: | 30 Minutes | |
Cooking time: | 25 Minutes |
Serving size: | 100 gms |
Serves: | Four |
Cooking method: | Deep Fry |
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Ingredients
Boneless Chicken | ¼ | kg |
Salt | 1½ | teaspoon |
Fresh Cilantro | ½ | cup |
Fresh Mint leaves | ½ | cup |
Green Chillies fine | 10 | nos |
Lime juice | 2 | teaspoons |
Yoghurt Sour cream | ¼ | cup |
Oil | ¼ | cup |
Ginger-Garlic paste | 2 | teaspoons |
Preparation
- Grind to paste cilantro, mint, green chillies add lime juice.
- Cut the chicken in 1” cubes marinate with ½ teaspoon ginger-garlic paste. ½ of the ground green and salt. Keep for ½ hour.
Cooking Procedure
- Fry the chicken pieces lightly in a wok heat oil and remove.
- In the same wok, lightly fry the ginger-garlic paste add the remaining masala paste, yoghurt. Cook for couple of minutes.
- Add the chicken pieces and cook on slow flame for 10 minutes and serve.
Serving ideas
Serve as a snack or serve with Nan, Rotis or Rice.
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