Hara Masala Murgh
We asked Chef Sanjeev Kapoor… In the UK, pregnant women who are past their due date and eager to meet baby are advised to eat
hot curries as they can naturally induce labour. Can you suggest a curry recipe for women
to help bring on labour?
This is a very flavourful and fresh tasting recipe for chicken with fresh herbs, and is a welcome change from heavily spiced chicken curries. But watch out – it’s still spicy!
Click here for more recipes by Chef Sanjeev Kapoor.
Hara Masala Murgh
- 1 kilogram chicken, cut into eight
- ½ cup chopped fresh coriander leaves
- 4 tablespoons chopped fresh mint leaves
- ¼ fresh coconut, scraped
- 6 green chillies, seeded and chopped
- 3 tablespoons oil
- 4 large onions, chopped
- 10-12 curry leaves
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon roasted cumin powder
- 1 tablespoon coriander powder
- 2 tablespoons almond paste
- ¾ cup yogurt
- Salt to taste
- ½ cup single cream
- 1 teaspoon garam masala powder
- Grind together coriander leaves, mint leaves, coconut and green chillies to a smooth paste to make green chutney.
- Heat oil in a deep pan, add onions and sauté on medium heat till golden brown.
- Add curry leaves, ginger paste and garlic paste and sauté for three to four minutes or till the raw flavours disappear.
- Add cumin powder and coriander powder and continue to sauté for two minutes.
- Add chicken and sauté for five minutes.
- Add almond paste and sauté until oil separates and the gravy leaves the sides of the pan.
- Add yogurt and salt and cook further for three to four minutes. Add the green chutney and cook for two to three minutes.
- Finally add cream and stir the mixture. Check if the chicken is cooked.
- Sprinkle garam masala powder and stir. Remove from heat.
- Serve hot with chapatis.