Hara Masalewala Murgh: Just Like Chef Gary Mehigan Loves
By Tanisha Salwan
Ingredients 4 large chicken breasts 4-5 garlic cloves 3 green chilies Coriander leaves Mint ½ ginger (julienned) 2 tsp ginger garlic paste 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) Curry leaves
Step 1
Take a mixer jar and add peeled garlic cloves and slit green chilies.
Step 2
Add coriander leaves, mint, and cashews. Grind everything and keep it aside.
Step 3
Heat a pan and add cumin seeds and curry leaves.
Step 4
Add chopped onions and. ginger garlic paste. Mix well. Add the green puree.
Step 5
Add chicken breasts and cook until the chicken becomes tender. Add salt and other spices.
Step 6
Garnish it with julienned ginger, roasted cashews, and coriander leaves. Serve!
