Exquisite Hara Chicken : Inspired by Anjum's Recipe.
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Hello All, Today I have a very tasty chicken for you all. Its mostly the recipe from Anjum's blog. Its perfect as it is but I have made some minute modifications to suit my taste. Believe me! It tastes like the chicken we serve in hyderabadi weddings. Hats off to her for this delicious recipe.
Ingredients :
Chicken - 1 cut into small pieces
Ginger garlic paste - 1 tbl spoon
Turmeric(haldi) - 1/4 tsp
Oil 7-8 tbl sp
Salt - 1-1/2 tsp
Vinegar - 2 tsp
Green chilli sauce - 2 tsp
curd - 2 cups
Lemon juice - 1/2 lemon
Garam masala :
dalchini(patta)
Cloves(loung) 4-5
Peppercorns(kalimirchi) - 12
Cardamoms(elaichi) - 8
Cumin Powder(zeera) - 1/2tsp
Coriander Powder - 2 tsp
Hara Masala:
Green chilles 8 big ones
Coriander 1 bunch
Mint Leaves 10 leaves
Fried onions - 21/2 tbl spoons
Cashews - 1/2 cup
Method:
Make a fine paste of the garam masala ingredients listed above. Also make a seperate paste of the hara masala ingredients listed above. Mix haramasala paste with gingergarlic paste and curd and chicken pieces. Marinate for 30 mints.
Heat oil in a pan. Add this chicken mixture,turmeric and salt and cook till curd starts thickening and you see oil oozing out.
Add 1 cup of water,vinegar and cook till chicken becomes tender, Finally add the Garam masala powder, lemon juice & Green chilli sauce .Cook on low flame for some time and garnish with coriander leaves. Delightful!!!!
Family rating : 8.5 /10
______________________________________________________________________
Hello All, Today I have a very tasty chicken for you all. Its mostly the recipe from Anjum's blog. Its perfect as it is but I have made some minute modifications to suit my taste. Believe me! It tastes like the chicken we serve in hyderabadi weddings. Hats off to her for this delicious recipe.
Ingredients :
Chicken - 1 cut into small pieces
Ginger garlic paste - 1 tbl spoon
Turmeric(haldi) - 1/4 tsp
Oil 7-8 tbl sp
Salt - 1-1/2 tsp
Vinegar - 2 tsp
Green chilli sauce - 2 tsp
curd - 2 cups
Lemon juice - 1/2 lemon
Garam masala :
dalchini(patta)
Cloves(loung) 4-5
Peppercorns(kalimirchi) - 12
Cardamoms(elaichi) - 8
Cumin Powder(zeera) - 1/2tsp
Coriander Powder - 2 tsp
Hara Masala:
Green chilles 8 big ones
Coriander 1 bunch
Mint Leaves 10 leaves
Fried onions - 21/2 tbl spoons
Cashews - 1/2 cup
Method:
Make a fine paste of the garam masala ingredients listed above. Also make a seperate paste of the hara masala ingredients listed above. Mix haramasala paste with gingergarlic paste and curd and chicken pieces. Marinate for 30 mints.
Heat oil in a pan. Add this chicken mixture,turmeric and salt and cook till curd starts thickening and you see oil oozing out.
Add 1 cup of water,vinegar and cook till chicken becomes tender, Finally add the Garam masala powder, lemon juice & Green chilli sauce .Cook on low flame for some time and garnish with coriander leaves. Delightful!!!!
Family rating : 8.5 /10
Brilliant idea there.havent tried yet..
ReplyDeleteU r a true chef.I believe that one must adapt the recepie according to ones own taste, and u hv done it very perfectly..Now let me try ur recepie..Goodluck and thanks for your linkback..
ReplyDeleteThanks Ann!
ReplyDeleteThank you Anjum. Its very encouraging to hear such words from a guru like you!
ReplyDeletelooks yummy yummy will try this soon
ReplyDeleteThe gravy of the curry sounds scrumptious. Inshallah will try it out.
ReplyDeleteThank you Ladies.Do let me know how it turned out.
ReplyDeletehey great blog,yummy intresting recipes..I miss those Frankies.Looking forward to more recipes. Thanks for visiting my blog.
ReplyDeleteThat really looks yummy.Hey dear, I have tagged you in my post, please accept it.
ReplyDeleteThank you for visiting Ladies. Faiza ,I will definately post the tag here in a few days.
ReplyDeleteTried this chicken absolutely yummy. Thanks for sharing this recipe.
ReplyDeleteThis recipe looks great. Can i skip vineger? What kind of green chillies did you use? I usually get thai green chillies.
ReplyDeleteHi there, yes you can make it without vinegar. Vinegar helps to coagulate the chicken faster and I like the more stretchy and supple texture it gives to the chicken in this preparation. I use the Thai chillies too.
ReplyDelete