English-Australian Celebrity Chef, television host, and restaurateur Gary Mehigan is a star and known for his 12-year stint as a judge on MasterChef Australia. The celebrity chef has never shied away from expressing his love for Indian food. Be it some Indian festival or his trip to India, the chef keeps posting some amazing food stories on his Instagram account and keeps inspiring us.
Chef took to Instagram recently and shared his love for quick and easy Hara Masalewala Murgh. This chicken dish is easy, quick, and scrumptious. And, it’s the smooth green curry paste that makes the dish De-licious, as per chef Gary. He mentioned that the recipe belongs to Indian food writer and chef Maunika Gowardhan. Gary wrote that he would love to taste her version.
Chef Gary captioned his post as ‘This is such a quick and easy chicken dish…. the recipe is courtesy of Maunika Gowardhan..! I’ve said before but apologies it doesn’t look quite like her version I do wing it to be honest but it tastes so so delicious... One day Maunika, you can cook it for me!! Flatbreads with garlic butter courtesy of my daughter... soft puffy and very nice…! In the video, the chef is seen cooking this Hara Masalewala Murgh and pairing it with freshly baked garlic butter flatbread. Great, isn’t it?
So, just to make your day special, let’s give you a quick recipe of Hara Masalewala Murgh. This recipe may not be the same as chef Gary's but it's close. Believe me, once you try this dish, there is no looking back. And for the chicken, you don't have to worry. If you want to have premium chicken breasts, you can find them on Licious. And just like the chef said, this dish would become 'De-Licious'.
Ingredients
- 4 large chicken breasts
- 4 to 5 garlic cloves
- 3 green chilies (preferably big)
- Handful of coriander leaves
- Handful of mint
- ½ ginger (julienned)
- 2 tsp ginger garlic paste
- Handful of cashews
- ½ tsp cumin seeds
- Salt to taste
- 1/2 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 red chili powder
- 2 onions (chopped)
- Handful of curry leaves
Method
- Take a mixer jar and add peeled garlic cloves and slit green chilies.
- Add coriander leaves, mint, and cashews. Grind everything together to form a smooth paste. Keep it aside.
- Heat a pan and cumin seeds. Let them splutter and add curry leaves.
- Add chopped onions and sauté. Add 1 more chopped green chili and ginger garlic paste.
- Mix well and add the green puree. Let it cook.
- Add the chicken breasts and let the dish cook until the chicken becomes tender.
- Add salt and other spices.
- In the end, garnish it with julienned ginger, roasted cashews, and coriander leaves.
Serve!