Chicken/ Curry/ Pakistani Food

Haray Masalay ki Murghi – Chicken in a Spicy Cilantro Sauce

Haray_Masalay_Ki_Murghi

Jump to the Haray Masalay ki Murghi Recipe

Because I am happppyyyyy…clap along if you feel like happiness is the truth…

Why the unnatural cheer you may ask?

Especially since this be a savory dish and I am clearly not on a sugar high – well, it’s thanks to this little round up of Pakistani foodies on instagram featuring yours truly along with some of her personal heroes. A HUGE thanks to Sadaf the talent behind Siddy Says for doing this!

Pssst you aren’t already following me on instagram then I am @sarahjmir.

Anyway, on to the dish of the day (yes, yes still singing “Happy” as I type this)…

Cilantro/Coriander is my favorite fresh herb. Although I love the flavors of basil, oregano and thyme the desi in me would not survive without cilantro. It brightens up every dish from a cool raita to a spicy daal. If I like hints of this stuff so much then, well, a dish that relies on cilantro and green chilies for it’s flavorful savory base has got me hook line and sinker.

Haray_Masalay_Ki_Murghi

This folks is what I like to think of as my one blender version. The chicken gets cubed, the onion chopped and the rest of the ingredients get ground into a paste in the blender. Saute some onion, stir fry some chicken, throw in the paste and cook on.  It’s pretty straightforward and as long as you have the cilantro, green chilies and garlic in there you can play around with the other ingredients to suit your fancy.

A quick note on the spice level – 4 green chillies may seem like a lot, but a lot of the spiciness will actually cook out so if you want it to be seriously spicy then add at least 2 more. I wouldn’t drop below 3 though. Just sayin’Haray_Masalay_Ki_Murghi

Haray Masalay ki Murghi or Chicken in a Spicy Cilantro Sauce
Seves 4

1 lb boneless chicken cubed (use more if using bone in)
One medium onion
1 bunch of cilantro
4 green chillies
1 inch ginger (3/4 tbsp ginger paste)
6-8 cloves garlic (1 tbsp garlic paste)
2 tbsp plain yogurt
1/2 tsp salt
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chilli powder + 1/4 tsp of salt for sprinkling on the chicken
neutral oil for cooking

IMG_9161

Wash your cilantro and peel and roughly chop your ginger. Now grab a blender and toss in the cilantro, green chillies, chopped ginger, garlic, yogurt, salt, cumin powder, coriander powder and 1/4 cup of water. Puree the mix to a smooth green gloriousness. If it is being stubborn then feel free to stop the blender intermittently and move things around. You can add a little extra water, but just remember that extra water will add to cooking time.

IMG_9167

Taste – it should be fresh, pungent, garlicky and spicy. Remember cooking will dilute the spice level.

Put a wok or large bottomed pan (quicker to cook than in a small one) on medium heat and add in a few tbsp of oil. While that’s heating dice your onions and add them to the pan stirring occasionally till the onion becomes translucent. Add the chicken, sprinkle with red chilli powder and salt and stir fry till the raw look of the chicken is gone. Add the green paste, stir to coat the chicken, drop the heat and let it cook (covered) for 15-20 minutes. Your chicken should be cooked through.

Crank up the heat and cook, stirring frequently until the oil rises above the green masala – if it is sticking too much then add a little oil. Once it is cooked through check for seasoning, garnish with some fresh ginger or fresh chillies – or nothing at all – grab some roti or rice and dig in.

If you are looking to make a looser more ‘salan’ like curry then add a cup of hot water, bring to a boil on high heat, reduce to a simmer and let it cook for another 10 minutes to meld.

4.5 from 2 votes
Haray_Masalay_Ki_Murghi
Haray Masalay ki Murghi
Prep Time
8 mins
Cook Time
25 mins
Total Time
33 mins
 

Chicken cooked in a tangy cilantro based sauce

Course: Main Course
Cuisine: Pakistani
Keyword: Hara Masala
Author: Sarah - Flour & Spice
Ingredients
  • 1 lb boneless chicken cubed use more if using bone in
  • 1 medium onion
  • bunch of cilantro
  • 4 green chillies
  • 1 inch ginger 3/4 tbsp ginger paste
  • 6-8 cloves garlic 1 tbsp garlic paste
  • 2 tbsp plain yogurt
  • 1/2 tsp salt
  • 1/2 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp red chilli powder + 1/4 tsp of salt for sprinkling on the chicken
  • neutral oil for cooking
Instructions
  1. Wash your cilantro and peel and roughly chop your ginger. Now grab a blender and toss in the cilantro, green chillies, chopped ginger, garlic, yogurt, salt, cumin powder, coriander powder and 1/4 cup of water. Puree till smooth

  2. Put a wok or large bottomed pan (quicker to cook than in a small one) on medium heat and add in a few tbsp of oil. 
  3. While that's heating dice your onions and add saute till the onion becomes translucent. 

  4. Add the chicken, sprinkle with red chilli powder and salt and stir fry till the raw look of the chicken is gone. 

  5. Now add the green paste, stir to coat the chicken, drop the heat and let it gently simmer (covered) for 15-20 minutes at which point your chicken should be cooked through and the oil should have risen over the masala. 

  6. Check for seasoning, garnish with some fresh ginger or fresh chillies - or nothing at all - grab some roti or rice and dig in.

Recipe Notes

If you are looking to make a looser more 'salan' like curry then add a cup of hot water, bring to a boil on high heat, reduce to a simmer and let it cook for another 10 minutes to meld.

Haray_Masalay_Ki_Murghi

You Might Also Like

26 Comments

  • Reply
    Driving Ms.Desi
    at

    yum perfect timing…I have chicken and cilantro and was wondering what to make. thanks!!

    • Reply
      sarahjmir
      at

      It is a sign. just so you’re warned Ali wasn’t a fan. J, Mummy and I really liked it though 🙂

  • Reply
    spiceinthecity
    at

    This looks amah-zing!! 😀

  • Reply
    Aruna Panangipally
    at

    Do you think I could try paneer in this masala?

    • Reply
      sarahjmir
      at

      Aruna as I was cooking this I was thinking the same thing – I would probably cook the paste first and then add the paneer but you’re the expert so I will take your lead if you make it 🙂

      • Reply
        Aruna Panangipally
        at

        Let me give it a whirl…. That would be in November sometime. October is going to be a whirlwind of travel.

  • Reply
    Sadaf
    at

    Loving every little bit of it! x

  • Reply
    Anjana @ At The Corner Of Happy & Harried
    at

    What a lovely masala base!

  • Reply
    blahnikbaker
    at

    I always have cilantro on hand…kinda obsessed so this chicken is perfect!!

    • Reply
      sarahjmir
      at

      aaah another kindred spirit! blows my mind that there are people out there who don’t like cilantro!

  • Reply
    Driving Ms.Desi
    at

    I made it! quickest prep ever and so delicious. omar enjoyed it very much as well. oh but didnt have any plain yoghurt so you won’t believe what I substituted…err honey flavored greek yoghurt! haha but it still turned out yum. so thanks!

    • Reply
      sarahjmir
      at

      that’s awesome!!!!! who knew honey flavored greek yogurt would work!

  • Reply
    Carrie
    at

    Oh congrats! Will definitely follow you on instagram for lovely yummy pics. This looks so fresh and green 🙂

  • Reply
    Teresa Blackburn
    at

    Such an interesting recipe you have here. I love the colors and it looks rather easy to do. It is always a treat to learn about new foods…..I am clapping!

  • Reply
    MyNinjaNaan
    at

    First off, congrats! I’m so happy and proud for you 🙂
    So I made this and we loved it! I love the flavor of cilantro so this was a hit at home 🙂

  • Reply
    Salma
    at

    Congrats on being featured on Instagram! And that looks good, I’m definitely pinning it. How do you think it would taste without chillies, because my kids can’t handle too much spiciness yet?

    • Reply
      sarahjmir
      at

      Hmmm good question, I’d throw in one maybe – deseed? The good thing is you can always taste the green paste after you blend it and adjust it

  • Reply
    Top 5s of 2014 | Flour & Spice
    at

    […] Haray Masalay ki Murghi (Chicken in a cilantro based gravy) […]

  • Reply
    Nablopomo Day 29 divine dinner recipes -
    at

    […] Chicken in a Spicy Cilantro Sauce is a guaranteed YUM. It turned out even better than the first time I tried it […]

  • Reply
    s
    at

    how much is a bunch of cilantro?! 🙂

    • Reply
      sarahjmir
      at

      hmm mine are usually pretty big – so I would say around 2 cups chopped, unwashed. Once you wash it then it’ll be less. hope this turns out well!

    Penny for your thoughts?