Hara Masala Murgh (Green Masala Chicken)

By Zainab Shah

Updated March 24, 2022

Hara Masala Murgh (Green Masala Chicken)
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Rating
4(906)
Comments
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As is the case with every South Asian dish, variations of hara masala murgh abound. In the south of India, fresh desiccated coconut is used in place of yogurt, which is a common ingredient in the northern parts of Pakistan and India. The stalwarts of the dish across regions are copious amounts of fresh cilantro and mint — hence its name hara masala, which means green masala. In Lahore, it is commonly found on restaurant menus, and its peppery herbaceousness is a welcome reprieve from the tomato-onion gravies typical in Punjabi cooking. This version uses thinly sliced chicken breast. It also skips over the tedium of grinding almonds in favor of using almond butter. These two shortcuts mean a quicker cooking time and a creamy texture.

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Ingredients

Yield:2 to 4 servings
  • 3tablespoons ghee or neutral oil
  • 1large yellow onion, finely chopped
  • 12whole black peppercorns
  • 1teaspoon cumin seeds
  • 1pound chicken breasts, thinly sliced (about ¼-inch thick)
  • 1teaspoon freshly grated ginger or ginger paste
  • 1teaspoon freshly grated garlic or garlic paste
  • ½teaspoon kashmiri red chile powder or other red chile powder
  • ¾teaspoon fine sea salt
  • 1½cups finely chopped cilantro leaves and tender stems
  • 1½cups finely chopped fresh mint leaves
  • 4Thai green chiles, chopped
  • ¼cup full-fat Greek yogurt or coconut milk
  • 2tablespoons almond butter or other nut butter, stirred to combine
  • 2 to 3tablespoons fresh lemon juice (from about ½ lemon)
  • ½teaspoon garam masala (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

354 calories; 21 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 30 grams protein; 526 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat ghee or oil in a medium pot or wok for about 30 seconds over medium. Add the onion, peppercorns and cumin seeds. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes. Add the chicken, ginger and garlic, and cook on medium-high, stirring frequently until the chicken is no longer pink or fleshy and the onions have softened, about 7 to 10 minutes.

  2. Step 2

    Lower the heat to medium and stir in the chile powder and salt. Continue cooking for about 30 seconds. Add 1 cup cilantro, 1 cup mint and the Thai green chiles, and stir until all the ingredients are incorporated.

  3. Step 3

    Stir in the yogurt and almond butter. Turn off the heat and stir in the remaining ½ cup cilantro and ½ cup mint. Sprinkle with lemon juice and garam masala, if you like.

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Ratings

4 out of 5
906 user ratings
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Comments

Murgie Krishnan

I'm from South India and make stuff like this often. Only my algorithm is to grind most of the masala together (not the onions which I like to keep separate for some body), and marinate the chicken or fish at least briefly (put in a Ziploc bag, push the air out, and seal). The taste and flavour can be not just in the sauce but even in the chicken. Even marinating for 30 minutes (I sometimes marinate overnight) makes a difference, and even the first day's chicken has the flavours deep in it

Stephanie Rank

Is there some easy substitute for Thai green chiles?

Jane

Any chance of NYT or others helping those of us who use scales for greens as well as meat to provide the weight of 1 1/2 cups of leaves and fine stems (it’s easy for the recipe writer, just weigh them, please.) I find both bunches or cups non informative. Thanks

Todd

For taste I would give this 4/5 stars, but for the effort to reward ratio, 3 stars. There is a lot of prep time required! Pulling all the mint leaves off the stems before finely chopping them, for instance. I might try looking at an Indian market for the frozen cubes of green chilies that Ruth recommends. But honestly, I'm not sure I want to make this again. If I do, I will probably use chicken thighs and marinate them with the ginger/garlic/salt first, as some others have suggested.

Esther

Very tasty in terms of freshness and zippiness, but it lacks some depth or umami. Would make again and melt in some anchovies.

Ruth

Followed the recipe almost exactly and it was excellent. If you have access to an Indian or Asian market, frozen cubes of green chilies make this recipe even more pantry friendly.

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