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Hara Murgh (Chicken in Green Gravy)

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“Chicken prepared in coriander and mint leaves. I got it from site online a long time ago. Serve with rice or Indian bread”

Ingredients Nutrition


  1. Soak the cashew nuts in water for 10 minutes and fry the sliced onions until crisp.
  2. Grind the cinnamon, cloves, cardamoms, black pepper, cumin seeds and coriander seeds to a fine powder.
  3. Grind the green chilies, coriander, mint, cashew nuts and fried onions to a fine paste separately. This is your green masala paste.
  4. Marinate the chicken pieces with ginger-garlic paste, curds and the green masala paste for an hour.
  5. Heat ghee (clarified butter) in a pan and add the chicken. Fry till the ghee (clarified butter) separates and add turmeric powder and salt as per taste.
  6. Sauté for 5-6 minutes and then add water. Allow it to cook until the chicken becomes tender.
  7. Now add the powdered masala, and cream. Simmer till the gravy becomes thick. Serve hot.

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