Hariyali Murgh Masala Recipe
Hariyali Murgh Masala
Punjabi Green Chicken 'Curry'
Submitted By: Taz

Ingredients:

2 lbs Skinless/Boneless Chicken Thighs (Murgh) - cut into 1½-2 inch pieces
¼ Cup Ghee OR Cooking Oil - can use any high heat, neutral flavored oil
2 tsp Coriander Powder (Dhania Podi)
1 tsp Cumin Powder (Jeera Podi)
1 tsp Garam Masala
1 tsp Fresh Ground Black Pepper (Kali Mirch)
½ tsp Kosher Salt (Namak) + to taste

1st Marinade:
1 Cup Plain Yogurt (Dahi)
2 cloves Fresh Garlic (Leh-sun) - grated into a paste
¼ inch piece Fresh Ginger (Adrak) - grated into a paste
½ tsp Kosher Salt (Namak)
¼ tsp Turmeric powder (Haldi)

2nd Marinade/Gravy:
4 Medium Red Onions (Pyaz) - quartered and sliced
2 Tbs Ghee
1 tsp Kosher Salt (Namak)
12 Raw Cashew Nuts (Kaju)
3 Fresh Green Chiles (Hari Mirch) - stems removed
1 bunch Fresh Coriander (Dhania Patta) - rough chopped = apx 1 Cup
1 Bunch Fresh Mint Leaves (Pudina Patta) - rough chopped = apx 1 Cup

Preparation:

1st Marinade:
  1. Place the yogurt in a medium nonreactive mixing bowl and whisk until smooth - Add the remaining '1st Marinade' ingredients and thoroughly combine
  2. Add the cut chicken and fold to combine making sure all of the chicken is well coated - Cover and allow to marinate at room temperature for 1 hour
2nd Marinade/Gravy:
  1. Heat the 2 Tbs of ghee in a large skillet over medium heat until shimmering - Add the onion and stir to coat - Spread the onions out evenly covering the entire skillet - Allow to cook (stirring occasionally) for 10 minutes - Add the salt and continue to cook (stirring occasionally) until medium brown (apx 25 minutes more) - NOTE: add a splash of water as necessary to keep the onions from sticking and burning - Remove from heat and allow to cool to room temperature
  2. Transfer the browned onions to the work bowl of a food processor or blender and add the remaining '2nd Marinade/Gravy' ingredients - Purée into a smooth paste (add a bit of water if necessary)
  3. Add the resulting paste to the chicken and 1st marinade and thoroughly combine - Allow to marinade for a minimum 1 hour (overnight for better results)
Make the 'Curry':
  1. Heat the remaining ¼ Cup of ghee/oil in a large pot, wok, or kadahi over high heat until shimmering - Once the ghee/oil is hot, add the chicken and the marinades/sauce - Fry for 5 minutes
  2. Reduce heat to medium and continue to cook (stirring frequently) for 10-12 minutes
  3. Add the coriander powder, cumin powder, garam masala, and salt - Thoroughly combine
  4. Reduce heat to medium low, cover, and continue to cook (stirring occasionally) for 15 minutes
  5. Add the black pepper and thoroughly combine - Replace the cover and allow to cook until the chicken is fully cooked and the oil begins to separate (apx 6 minutes more)
  6. Adjust seasoning with additional salt and consistency with additional water if necessary
  7. Transfer to a serving dish, garnish as desired, and serve hot along with basmati rice or your favorite Indian flatbread
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