Simple Way to Make Favorite Hariyali Murg

Hey everyone, it's Drew, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Make Ultimate Hariyali Murg. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Hariyali Murg, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hariyali Murg delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Hariyali Murg is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Hariyali Murg estimated approx 25-30 minutes.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Hariyali Murg using 14 ingredients and 7 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Get to make Hariyali Murg:

1. 250 gms chicken (marinated in 1 tsp turmeric powder & salt as per taste. Allowed to marinate for an hour)
2. 1 cup chopped onions
3. 1 tbsp cumin seeds
4. 10-12 Whole spices -( 1 bay leaf, 2 cloves, 2 cinnamon sticks, 1 star anise, 3-4 black peppercorns, 1 cardamom pod)
5. 1 tbsp ginger garlic paste
6. 4 green chilies
7. 1 cup coriander leaves
8. 1 cup mint leaves
9. 1 tbsp kewda essence
10. 1 tbsp fresh cream
11. 1 tbsp lemon juice
12. as per requirement Water
13. as per requirement Oil
14. as per taste Salt

Steps to make to make Hariyali Murg

1. Heat 1 tbsp oil in a pan. Add 1 cup chopped onions & saute. Let the onions turn soft. Remove them from the pan & keep aside.
2. In the same pan add 1 tbsp oil. Add 1 tbsp cumin seeds & whole spices. Then add 1 tbsp ginger garlic paste & 2 tbsp water. Saute.
3. Then add the marinated chicken. Saute & add 1 tbsp fresh cream. Cover for 2-3 minutes & let the chicken pieces roast in the masala.
4. Add 1 bowl water & mix. Cover & let the chicken pieces cook.
5. Add the roasted onions to a blender along with 4 green chilies, 1 cup coriander leaves, 1 cup mint leaves, 1/2 cup water & blend into a smooth paste.
6. Add the blended paste to the chicken, 2 cups of water & 1 tbsp lemon juice. Mix well. Add salt as per taste. Cover & let the gravy cook.
7. Add 1 tbsp kewda essence & let it remain on low flame for 2 minutes. Remove from flame & serve hot with bhakri.

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