Hara Bhara Murg

Selected pieces of boneless chicken cooked with classic Indian spices and green veggies- palak, pudina and dhania.The gravy is a tantalizing green delicacy with juicy chicken in it which is well complimented with roti, parantha or naan. It's the perfect choice for the India get together and family meals. The inspiration of the dish comes from of course -Punjab!

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Sweta Chakraborty's Secret Indian Recipe !

Preparation Time: 
10 minutes
Cooking Time: 
30 minutes


1. 1 kg of boneless chicken chopped into smaller pieces,
2. 1/2 teaspoon of turmeric powder,
3. 1 teaspoon of cumin powder,
4. 1 teaspoon of coriander powder,
5. 1 teaspoon of garam masala,
6. 1 bunch of palak leaves,
7. 1 bunch of mint leaves,
8. 1 bunch of dhania leaves,
9. 1 tablespoon of curd,
10. 4 medium sized onions grated,
11. Handful of green peas,
12. Ghee for cooking,
14. Salt for taste,
15. 1 teaspoon of red chilli powder,
1. Marinate the chicken with turmeric powder and salt and keep aside for 10 minutes. 2. Heat ghee in a frying pan and add the garam masala to it. 3. Prepare a mix of the green veggies- palak, pudina and dhania leaves by blending inside a blender. Keep it aside. 4. Add the grated onion to the ghee and allow to blister.Allow to cook for some time. 5. Add the marinated chicken to it and cook for some time. 6. Add the curd and cook further. Add the spices- coriander, cumin , red chilli powder and salt to it. 7.Add the green paste to it and cook for some time till it becomes and even mix. 8. Dash a handful of green peas and then cook till it becomes soft. 9. You may use fresh creme while serving.
Generally this item is of high calorie , so serving with fresh creme might be kept as optional. You can even sprinkle lemon juice over if you like.