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Thursday, December 27, 2012,11:48 PM by
J.Sujatha

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HARYALI MURG

Serves :
6

Preparation Time :
30 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Heat oil in a wok or karahi or heavy bottomed pan. Add onions, cook till light brown.
  • Add the ginger-garlic paste, sauté for 30 seconds.
  • Add tomato,curd, salt, chili powder, garam masala and cook on high flame for about 5 -7 minutes or until oil separates.
  • Squeeze out all the excess water from spinach and methi leaves. Add to the masala and cook on high flame till all the excess water evaporates.
  • Now add the washed chicken pieces ,stirring constantly until the masala coats the chicken completely.
  • Add milk or water. Reduce heat, cover and cook till chicken is tender.
  • Make sure that all the chicken pieces are coated with spinach masala.
  • Garnish with cream. Serve hot.

INGREDIENTS

  • 750 grams chicken - cut into equal pieces 
  • 500 grams spinach,cleaned and finely chopped
  • 250 grams fenugreek leaves,cleaned and finely chopped
  • 2 onions - chopped finely 
  • 3 tablespoons ginger-garlic-green chili paste
  • 1 large tomato - chopped 
  • 100 grams thick curd - beaten well till smooth 
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 120 ml milk 
  • 75 ml IDHAYAM sesame oil 
  • Salt to taste 
  • 1 tablespoons cream to garnish

12 comments for “Haryali Murg”

  • Posted Monday, February 13, 2023 at 12:14:40 AM

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