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You are here: Home / Chicken / Hariyali Murgh Masala

Hariyali Murgh Masala

January 9, 2014 By Dipti 7 Comments

 

Chicken Hariyali Here’s a tasty, spicy and healthy chicken dish. I have used garlic in this recipe but it can be made without using both onion and garlic and it tastes great either way. I have also used  potatoes in this recipe. Do try this recipe when you are serving some special meal. Its color is so pleasant that nothing will remain in the bowl. I served it with layered wheat paratha but it tastes good with any mild rice preparation too.

To maintain the eye catching green color, I have added spinach puree at the end of the cooking process. This recipe also uses plenty of corriander. Nowadays there are a lot of green leafy vegetables available in the market and this recipe is a good way to include them in your diet.

Hariyali Murgh Masala

Equipment and Utensils

Nonstick frying pan with lid

Flat wooden spoon

Mixer or Blender

Big bowl

 

Ingredients

500 grams Skinless Medium Sized Chicken Pieces cleaned

250 grams Potatoes cut into long wedges

1 cup Spinach Puree

¾ teaspoon Salt

1 tablespoon Vegetable Oil

¼ cup Full Fat Cream (Malai)

Juice of 1 Lemon

Dry Powder Masala:

1 teaspoon Coriander Powder

½ teaspoon Roasted Cumin Powder

1 teaspoon Garam Masala Powder

Dry Spices:

1 teaspoon Cumin Seeds

2 Bay Leaf

6-7 Cloves

1 Big Black Cardamom

2-3 Green Cardamom

5-6 Black Pepper Corns

For Marinating:

½ teaspoon Salt

½ teaspoon Turmeric Powder

1 teaspoon Red Chili Powder

For Grinding:

80 grams (1 big bunch) Fresh Coriander Leaves washed and cleaned

20 grams( 12 to 15) Peeled Garlic Cloves

1 inch Ginger

3-4 Green Chilies

10-12 Black Pepper Corns

 

Directions

Add all ingredients mentioned under the tag ‘For marinating’ to a big bowl.

Add chicken pieces and mix well, keep this marinated for a minimum of 2 hours.

Put all ingredients mentioned under the tag ‘For Grinding’ into a mixer.

Green Masala Paste

Grind to make a smooth green paste. Add a little water if necessary.

Now put frying pan on medium high heat and add 1 tablespoon of oil in it.

When oil is hot add all dry spices.

Tadka

Now add marinated chicken and potatoes, along with green paste.

Adding Potato and chicken

Mix well, cover with the lid and let it cook for 15 to 20 minutes on low flame.

After every 2-3 minutes, open the lid and give it a good stir.

When chicken is cooked, open the lid.

Now add cream, spinach puree and all dry masala powders.

Adding cream and spinach paste

Mix well, but now don’t cover with the lid.

Let it cook uncovered for 2-3 minutes. When it comes to boil, season it well.

Lower the flame and let it simmer for 1 more minute. Add lemon juice, mix well and switch off the flame.

Serve hot with paratha, rice or simple phulka.

Hariyali Murgh

Preparation Time: 25 minutes

Marinating Time: 2 Hours

Cooking Time: 24 minutes

Chicken Hara Masala

Number of Servings: 5

 

Nutritional Information

Total Calories: 1102.35 Kcal

Fat: 33.9 gm

Protein: 126.36 gm

Carbohydrates: 86 gm

Folic acid: 84.3 ug

Minerals: 6.16 gm

 

Sending this to ‘ Cooking with herbs-Jan 2014’ challenge.

Cooking-with-Herbs-300x252

 

 

 

 

 

 

 

 

Sending this to A Kick At The Pantry Door ‘January’s Feel Good Food Challenge’.

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Sending this to ‘ January’s Family Foodies challenge:hidden goodies’.

Linking to Eat Your Veg and Bangers & Mash

hidden-goodies family-foodies1

Previous Post: « Maharashtrian Upma (Savory Semolina Upma)
Next Post: Peas Stuffed Paratha »

Reader Interactions

Comments

  1. sangeetha

    January 9, 2014 at 3:41 pm

    recently tried hariyali murg kabab, this masala sounds interesting and looks very yummy..will try it sometime soon..thanks for sharing!

    Reply
  2. Vanesther - Bangers & Mash

    January 11, 2014 at 2:50 pm

    This looks and sounds delicious. My daughters like chicken curry, particularly my eldest, and this looks like a cunning way to sneak some spinach into their tummies too! Thanks so much for sharing with this month’s Family Foodies ‘hidden goodies’ challenge.

    Reply
  3. sebeena

    January 12, 2014 at 5:51 pm

    love chicken with spinach. yours fingerlicking one.

    Reply
  4. Corina

    January 13, 2014 at 8:26 pm

    I’m always looking for new curry recipes and this one sounds delicious. I love the bright green of it too.

    Reply
  5. Karen

    January 20, 2014 at 1:59 pm

    Quite simply DELICIOUS! Thanks so much for entering this into Cooking with Herbs, Karen

    Reply

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Welcome! My name is Dipti and this blog is my place for collecting memories of all the foods that I love, as I keep learning of the wonderful experiences of cooking, eating and sharing food.

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