Green Masala Chicken Recipes

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GARAM MASALA CHICKEN



Garam Masala Chicken image

This is a wonderful light chicken dish. It adds a taste of exotic to an everyday meal. Quick and easy to make, and very tasty! I had it tonight and was wowed! This is the best light chicken dish I have ever had.

Provided by breezermom

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
4 (3 ounce) skinless, boneless chicken breast halves
1 bunch green onions, chopped
1 ½ cups chopped tomatoes
1 teaspoon garlic salt
¼ cup water
2 teaspoons garam masala, divided

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot oil and cook until browned on one side, about 3 minutes. Flip the chicken and add the onions; cook another 2 minutes. Add the tomatoes, garlic salt, and water to the chicken; stir. Season with 1 1/2 teaspoon garam masala. Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer another 10 minutes, stirring occasionally.
  • Stir the remaining 1/2 teaspoon garam masala through the mixture. Raise heat to medium and bring mixture to a boil. Cook until the chicken no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 157.6 calories, Carbohydrate 7.6 g, Cholesterol 49.3 mg, Fat 4.9 g, Fiber 2.6 g, Protein 21.4 g, SaturatedFat 0.8 g, Sodium 523.3 mg, Sugar 3.1 g

GREEN MASALA CHICKEN



Green Masala Chicken image

One of the first things I learned about Dr. Jyotsna Mhatre, my mother-in-law and a psychiatrist from Mumbai who moved to the United States in 1974, was that she is an astonishingly good cook. The first time I went to her house, she put out a giant platter of herbaceous lamb kebabs with chutneys for dipping. The platter was meant to be overgenerous and welcoming, but my cousin and I gobbled up every single bite. Dr. Mhatre, whom I call Aai (Marathi for mother), came up with this quick, saucy stir-fry inspired by the bright flavors of kharouni, a sour-spicy-sweet shrimp and unripe mango dish she grew up eating. Many Indian American home cooks use jarred ginger and garlic pastes because they're convenient, and they incorporate nicely for a smooth sauce. You can find them, as well the chutneys called for here, at any South Asian market, as well as online. Marinating tenderizes the chicken and rounds out the flavors, but it's entirely optional. Aai sometimes swaps in peeled shrimp for the chicken, and tofu or chickpeas work well as vegetarian options.

Provided by Sarah DiGregorio

Categories     poultry, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
Heaping 1/3 cup coriander (cilantro) chutney
1 1/2 tablespoons green chile chutney
3 tablespoons store-bought garlic paste, or 2 tablespoons finely minced fresh garlic (from about 4 large cloves)
1 1/2 tablespoons store-bought ginger paste, or 1 tablespoon finely minced fresh ginger (from about a 1-inch piece)
2 tablespoons plain whole-milk or low-fat yogurt
5 tablespoons canola or other neutral oil
Kosher salt
1 jumbo yellow or red onion, chopped into roughly 1-inch chunks
2 garlic cloves, minced
Cooked rice, whole grains or chapati, for serving

Steps:

  • In a large bowl, stir together the chicken, chutneys, garlic and ginger pastes, and yogurt. Stir in 2 tablespoons of the oil and 1 1/2 teaspoons salt. Proceed right away, or cover and marinate in the refrigerator for up to 24 hours.
  • Add the remaining 3 tablespoons oil to a large, 12-inch lidded skillet. Warm the oil, uncovered, over high heat until shimmering, then decrease the heat to medium-high and add the chopped onion and garlic. Season with a pinch of salt, and cook, stirring occasionally, until the onion softens, about 5 minutes. Reduce the heat to medium, put the lid on the skillet and cook for an additional 5 to 7 minutes, stirring occasionally, until the onion has gone from translucent to lightly golden, shrunken and soft.
  • Return the heat to medium-high, scrape in the chicken along with all the marinade, and cook, stirring occasionally, for 4 minutes. Put the lid back on, and cook for 2 more minutes. Uncover the skillet; the chicken should be just about cooked through and the sauce bubbling and thick. Cook for 2 to 4 more minutes to thicken the sauce (it shouldn't be soupy), but be careful not to overcook the chicken.
  • Serve over rice or other whole grains, or with flatbread like chapati on the side.

GREEN CHICKEN CURRY



Green Chicken Curry image

Green chicken curry is a popular Indian chicken curry. This is a mildly spiced chicken curry with star ingredient coriander leaves or cilantro.

Provided by Raksha Kamat

Categories     Main Course     Main Dish

Number Of Ingredients 23

7-10 pieces of chicken
8 garlic pods (finely chopped)
2 tablespoon ginger-garlic paste (made by crushing ¼ inch ginger and 6 pods garlic using mortar and pestle)
2 medium sized onion (finely chopped)
1 tomato (finely chopped)
2 tablespoon green chilli sauce
1 teaspoon black pepper powder
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon cinnamon powder
3 tablespoon oil
1 bunch of fresh coriander leaves (chopped along with the stem or 2 cups chopped coriander leaves)
3 green chillies
10 pods garlic
1/2 inch ginger
5 peppercorns
4 tablespoon oil
1 tablespoon turmeric powder
2 tablespoon coriander leaves
1/2 inch ginger
4-5 garlic pods
1 tablespoon lime juice
½ teaspoon salt

Steps:

  • Make a thick paste with coriander leaves, ginger and garlic (check ingredients in marination section).
  • Apply this to chicken along with turmeric powder, lime juice and salt.
  • Keep it in fridge to marinate for 1 hour.
  • Grind the following ingredients to make green gravy by adding 1/4 cup water - bunch of coriander leaves, green chillies, garlic, ginger and peppercorns to a smooth thick paste.
  • Heat a kadai and add little oil.
  • Add the chopped onion and fry till it gets pinkish.
  • Then add ginger-garlic paste and fry for 1 minute.
  • Add finely chopped garlic and fry for few seconds.
  • Next add chopped tomato and fry on low flame by closing the lid of the kadai/pan till the tomato gets mushy.
  • Add green chili sauce and mix well.
  • Add the spice powders - cinnamon powder, coriander powder, cumin powder and black pepper powder and mix well.
  • Add the prepared green paste and mix well. Let it cook for 5 minutes.
  • Add the chicken pieces. Stir and close the lid of the kadai/pan.
  • Add stock cube and mix well. (This is optional)
  • After some time, check if chicken is cooked by trying to cut open a small piece of chicken while it is getting cooked in the kadai. If chicken is cooked properly then you will notice pieces separating easily.
  • Adjust the salt and switch off the flame.
  • Serve with rice or rotis.

HARA MASALA MURGH (GREEN MASALA CHICKEN)



Hara Masala Murgh (Green Masala Chicken) image

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.

Provided by Zainab Shah

Categories     dinner, weeknight, poultry, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 16

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

Steps:

  • 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.
  • 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.
  • 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.

CHICKEN IN GREEN MASALA SAUCE



Chicken in Green Masala Sauce image

Make and share this Chicken in Green Masala Sauce recipe from Food.com.

Provided by cloudninex

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 green apple, peeled, cored, and cubed
4 tablespoons fresh cilantro leaves
2 tablespoons fresh mint leaves
2/3 cup plain yogurt
3 tablespoons ricotta cheese
2 fresh green chilies, seeded and chopped
1 bunch scallion, chopped
1 teaspoon salt
1 teaspoon granulated sugar
1 teaspoon crushed garlic
1 teaspoon grated gingerroot
1 tablespoon vegetable oil
8 ounces skinless chicken breasts, cubed
1 ounce golden raisin

Steps:

  • Place the apple, 3 tbsp of coriander, mint, yogurt, ricotta, chillies, scallions, salt, sugar, garlic, and ginger in a food processer and process for 1 minute. Scrape around the outside of the bowl and process for a few seconds more.
  • Heat the oil in a wok or a large pan, pour the yogurt mixture and cook gently over low heat for about 2 minutes.
  • Add the chicken pieces and stir well to blend everything together. Cook over a medium-low heat for 12-15 minutes or until the chicken is fully cooked.
  • Sprinkle the raisins and remaining cilatro over the chicken. Plate and serve.

Nutrition Facts : Calories 216.2, Fat 7.3, SaturatedFat 2.5, Cholesterol 45.5, Sodium 666.2, Carbohydrate 21.1, Fiber 3.8, Sugar 13.6, Protein 18.5

HARA (GREEN)MASALA CHICKEN



Hara (Green)masala Chicken image

Make and share this Hara (Green)masala Chicken recipe from Food.com.

Provided by roja khan

Categories     Pakistani

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 10

250 g skinless chicken
1 cup chopped coriander
4 tablespoons mint leaves
6 green chilies
4 garlic cloves
1 teaspoon ginger
1/2 cup low-fat plain yogurt
4 tablespoons lemon juice
salt
2 tablespoons oil

Steps:

  • Cut the chicken in small pieces. Make a paste of all the ingredients including oil and marinate chicken in this paste. Leave for 1/2 hour.
  • Heat the saucepan then Add chicken and stir fry on high heat until chicken is tender. Serve hot.

Nutrition Facts : Calories 466.7, Fat 19.1, SaturatedFat 3.8, Cholesterol 108.7, Sodium 143.8, Carbohydrate 30.5, Fiber 2.9, Sugar 19.4, Protein 45

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