Thursday, May 15, 2014

Hara Murgh

This recipe happened by mistake. Yes, you read it right! But this turned out to be a very tasty and delicious mistake. :)
My colleague Sonal is from the West coastal part of India. Whenever we talk, we almost always end up discussing food and specially me pestering her for Marathi recipes (by now you know that this has become a part of me). I have never tasted authentic Marathi dishes before, less plan to prepare one. Sonal shared a chicken recipe, but when I prepared it, I used wrong proportion of the ingredients. So the final texture, color, taste of the dish was completely different from what Sonal described. But even she loved this chicken preparation!

Chicken - 3 lb (Medium pieces)
Onion - 1&½ Big (Chopped)
Onion - ½ Big (Sliced)
Cilantro - 1 Cup (Paste)
Green Chili
Garlic Pods - 6 Big
Coconut Powder - ½ Cup
Turmeric Powder

For Garam Masala- 1&½ Tsp:
Black Pepper

First dry roast the Garam Masala ingredients and grind it.

In a separate pan dry roast the sliced onions and coconut powder until golden brown and then make a thick paste with water.

Make a paste of cilantro, green chili and garlic.

Marinate the chicken with about 70% of the paste, salt and keep it aside for an hour.

Fry the chopped onions until they turn translucent. Add some salt when frying.

Now add rest of the cilantro/chili paste to it and fry.

Add turmeric powder, salt and mix well.

Next add the marinated chicken and fry it well. Cook it covered until the chicken is done.
Now add the coconut-onion paste.
Reduce the gravy by frying it uncovered on high heat.
Finally add the Garam Masala powder.

Tips :
For the Garam Masala, use more of black pepper compared to other ingredients. This will enhance the flavor.
It tastes better the next day!

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