Green Chicken
(Hara Murg)

Serves: 4  Cooking time (approx.): 37 minutes Style: North Indian Non-Vegetarian 8  medium sized pieces (about 800  grams) of chicken 2  medium onion(s) chopped 1  cup(s) each of fresh coriander and mint leaves chopped (loosely packed) 2  celery stick(s) 4  green chillies 2  teaspoon(s) each of ginger, garlic pastes 1  teaspoon(s) each of cumin and hot spice mix (garam masala) powders 4  teaspoons lemon juice 2  tablespoon(s) oil salt to taste fresh cream and finely chopped coriander leaves for garnishing Grind the coriander, celery and mint leaves along with the chopped onions, green chillies and lemon juice to make a green paste. Heat oil in a heavy-bottomed pan on medium level for about 2  minute(s). Add the green paste and fry on medium level for about 5  minutes or till the paste is a pale green. Add the ginger-garlic pastes,garam masala and cumin powders. Fry again for a few seconds. Add the chicken and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 30  minutes or till the chicken is tenderised. Garnish with fresh cream and finely chopped coriander. TIP: The green paste can be made from any combination of green leafy vegetables like spinach, dill, fenugreek, basil, oregano, parsely along with fresh coriander. Serve hot with: Green Peas Rice (Matar Pulav), white rice or Indian bread (Roti).

 
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