Hara Chicken

Zutaten

1 kg bone-in chicken pieces

2 tablespoons cooking oil

1 teaspoon cumin seeds

1 large onion, finely chopped

1 tablespoon ginger-garlic paste

½ cup plain yogurt

Salt to taste

For Green Masala Paste:

1 cup fresh coriander leaves

½ cup fresh mint leaves

4–5 green chilies (adjust to taste)

1 tablespoon lemon juice

Anweisungen

Prepare Green Masala Paste:

In a blender, combine fresh coriander leaves, mint leaves, green chilies, and lemon juice.

Blend into a smooth paste, adding a little water if necessary. Set aside.

Sauté Onions:

Heat oil in a large pan over medium heat.

Add cumin seeds and let them sizzle for a few seconds.

Add chopped onions and sauté until golden brown.

Add Ginger-Garlic Paste:

Stir in the ginger-garlic paste and cook for 2–3 minutes until the raw smell disappears.

Add Chicken:

Add the chicken pieces to the pan.

Cook until the chicken changes color and is no longer pink.

Incorporate Yogurt:

Lower the heat and add the plain yogurt.

Stir continuously to prevent curdling.

Cook until the mixture is well combined and the oil starts to separate.

Add Green Masala Paste:

Add the prepared green masala paste to the chicken.

Mix well to coat the chicken evenly.

Cover and cook on low heat for about 20–25 minutes, stirring occasionally, until the chicken is fully cooked and tender.

Adjust Consistency:

If the curry is too thick, add a little water to achieve the desired consistency.

Simmer for an additional 5 minutes to blend the flavors.

Garnish and Serve:

Garnish with fresh coriander leaves.

Serve hot with naan, roti, or steamed rice.