Hara Masala Chicken is a Hyderabadi delicacy made with chicken marinated in green chillies, mint and coriander leaves masala and cooked in a rich gravy.
3 onions (medium sized, Sliced, deep fried until crispy and brown)
1/2 tsp ground turmeric
1/2 tsp ground cumin (zeera)
2 tsps coriander powder
1/2 cup curds (Beaten)
1 tbsp garlic paste (Ginger-)
1/2 cup cashew nuts (/Kaju Paste)
2 pieces cinnamon (dalchini)
5 clove (laung)
8 peppercorns (kalimirchi)
5 green cardamom (choti elaichi)
12 green chilies
1 bunch cilantro leaves (Hara dhaniya)
1 bunch mint leaves (Pudina)
1/4 cup oil
1/2 cup hot water
salt (to taste)
For Making the Garam Masala
Grind into a fine powder Dalchini, Cloves, Cardamoms and Peppercorns.
For Making the Hara Masala
Grind into a smooth paste Green chilles, Coriander leaves, Mint leaves and fried onions.
Mix well the haramasala and Ginger-Garlic paste with curd.
Apply the hara masala paste and salt to the the chicken pieces and marinate for 30-45 minutes in the Refrigerator.
Remove the chicken from the refrigerator, before cooking and keep it in room temperature for 30 minutes.
Heat oil in a pan, add the marinated chicken and fry for 7-8 minutes or till the oil starts leaving the sides.
Add Turmeric Powder and cook for 3-4 minutes.
Add the coriander powder, cumin powder, garam masala powder and 1/2 cup of hot water to the chicken and cook for 20-25 minutes or till the chicken pieces become tender.
Add the Cashewnut paste and simmer on low heat for 4-5 minutes or till gravy becomes thick.