Best Green Masala Chicken Recipes

FRENCH CHICKEN LIVER AND GREEN BEAN SALAD WITH GARAM MASALA

Steps:

• For the vinaigrette: Mix the vinegar, mustard and garlic in a small bowl. Add a little salt and pepper, and whisk in the oil.
• Cook the green beans in boiling salted water until barely tender, about 2 minutes. Drain, cool and set aside.
• Pat the livers dry with paper towels, then season on both sides with salt and the garam masala.
• Heat the butter or oil in a wide skillet over medium-high heat. Add the seasoned livers in one layer and let them brown, about 2 minutes. Turn them over and cook 1 minute more, leaving them pink at the center. Remove from heat.
• Dress the beans and tomatoes, if using, with half the vinaigrette, and add a little salt and pepper. Dress the greens with the rest of the vinaigrette, and pile them on a platter or individual plates. Top the greens with the beans, the tomatoes, if using, and the warm chicken livers.

HARA MASALA MURGH (GREEN MASALA CHICKEN)

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.

GREEN MASALA CHICKEN

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.

SPICY INDIAN CHICKEN WITH GREEN MASALA

Steps:

• Place chili peppers, cumin seed, ginger-garlic paste, salt, turmeric, lime juice, and cilantro into a blender. Puree until the cilantro is very finely chopped, then add yogurt, and puree until smooth. Pour over the chicken drumsticks in a resealable plastic bag, and mix to coat. Marinate in the refrigerator at least 2 hours.
• To cook, heat vegetable oil in a large skillet over medium heat. Stir in onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the chicken and marinade, and bring to a simmer. Reduce heat to medium-low, cover, and simmer until the drumsticks are tender, 30 to 40 minutes.

HARA (GREEN)MASALA CHICKEN

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.

CHICKEN IN GREEN MASALA SAUCE

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.

SPICY GREEN MASALA CHICKEN

Steps:

• 1. Prepare the hara masala paste. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onions until barely golden, about 3 minutes. Add the hara masala paste and cook another minute.2. Mix in the cilantro, mint, coriander, oregano, gararn masala, turmeric, and salt, and cook 1 minute. Remove from the heat, add the chicken and yogurt, and stir well to mix. Cover with plastic wrap and marinate in the refrigerator at least 4 to and up to 24 hours.3. Return to the heat and cook, stirring, over high heat the first 5 to 7 minutes and then over medium heat until the chicken is tender and the sauce thick, turn the pieces occasionally, about 30 minutes. Transfer to a serving dish, garnish with black pepper and cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.