Hara Masala Murgh (Green Masala Chicken)
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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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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- 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.
- 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.
- 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.
Private Notes
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Cooking Notes
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
Lynn Lozer
I think thighs would be better. I sub thighs for most recipes calling for breasts.
melinda
serranos are close. Or use cayenne if you don't have any fresh options
Jennifer
Pretty good overall. Used coconut milk and tripled to have more sauce - good move. Will try yogurt next time b/c I think the tang would work better, I had to add some lemon juice to this. Also used skinless boneless thigh cut up b/c I like that better. Substituted jalapenos since I don't like a lot of heat. Found the leftovers actually tasted better the next day as the flavors melded.
Edie
sunflower seed butter or tahini? I was thinking I would use peanut butter and it would taste Thai inspired..?
victoria davis
Found this re thai green chili substitute: https://www.pepperscale.com/thai-chili-pepper-substitute/
meredith
i LOVE this hack from traditional korma with the almond butter. i will say i love heat and sub 2 serrano chilis with one de-seeded to monitor the heat. also stolen from other favorite kormas - i add a 1/4 cup chopped golden raisins at the end for pops of sweet!
Rachel
I suspect this would also work well with chicken thighs; anyone want to weigh in on that?
Mardale
Whole peppercorns soften when cooked, although my experience is mainly using them soup, which cooks longer. When softened, they are delightful to eat, a blast of heat but not as much as chiles.
Carol
'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
Anne Smith
Excellent recipe, even though I didn't have all the ingredients. I had to make use of 1.5 lbs boneless skinless chicken thighs, so I doubled the onions, peppercorns, cumin, ginger, and garlic. I used 1 tsp kosher salt. (I didn't have enough mint, either.) In place of almond butter, added 2 TB almond flour, and 2 TB unsweetened dried coconut flakes. Did not have lemon juice either. Despite having to make do with what was on hand, this was still one of the best NYT recipes I've ever made.
nelli
This was really good! I did grind up the peppercorns and cumin seeds, used a little extra yogurt and peanut butter, and it was delicious. 2 year old liked it too although the 5 year old didn’t like the herbs. Will definitely make again
Scott Citron
Not very pretty to look at, but the taste is superb. I used peanut butter in place of almond butter. Substituted two Serrano chiles for Thai chiles. Used Trader Joe's Whole Old Fashioned yogurt, not coconut milk. Omitted garam masala. Next time I'll crack the black pepper, not leave in whole. Don't worry about exact amount of fresh herbs--let your taste buds be your guide. I'm guessing vegetarians would probably love this recipe substituting tofu or vegetable protein for chicken.
Shelina
I added a cup of chicken stock as it was too dry. Definitely needs the lemon juice & garam masala. Otherwise, delicious!
Bay Area cook
Delicious. I used one large Serrano chile, which was enough
Kathryn
Cilantro -- my mate detests cilantro, so 1) do cilantro-averse eaters detect it in the final dish?and 2) if so, is there a good substitute, i.e., just parsley?
Leslie
I cannot eat onions. Has anyone successfully substituted scallion greens for onions in this recipe?
Holly Gilster
Any suggested alternatives to almond butter? We've a peanut and tree nut allergy in the house. Thanks!
nan
Would this work with fish filets?
jennifer
Simply delicious! I omitted the mint and green chiles (didn’t have any) and used 1/2 cup of coconut cream vs dairy. Served over steamed orange cauliflower, this was a feast! This recipe was the perfect amount to cook in my 14” cast iron, btw.
Suzanne
We made this last night and it was delicious. No Thai chiles around here so I used 1 medium jalapeno with seeds and barely noticed any heat. Next time, and there will definitely be a next time, I'll: 1) double the entire recipe because the overall yield was a little small for dinner + leftovers and, 2) mix together the yogurt and almond butter before adding to the rest of the dish as the almond butter was a little difficult to incorporate on its own.
maria
Do you serve this with basmati rice? What else can you serve it with?
joshg
Like others I ended up tripling the yogurt to make plenty of sauce and I used peanut butter because it was I had, it worked really well. I don’t like mint so just doubled the cilantro. I will make this again. Low effort and high reward.
Marlena Corcoran
Love this basic, yet sophisticated recipe. It has become my starting point for many delicious variations. The almond butter was a surprise. The mint cuts through the richness perfectly, and the bright lemon (or lime!) flavor creates a joyful finish. Thank you so much!
Kristin
Super delicious. My Indian usually comes out muddy but this didn't at all. I did toast the cumin and peppercorns first and grind them before adding to the already cooking onion. I also let the onion, garlic, ginger get very very golden. I used one serrano (I'm a wimp) and half sharp paprika for the chili powder. I also doubled the sauce by adding both yogurt and coconut cream. Used a whole lemon. I like a lot of sauce. Very tasty. Didn't bother with the garam masala.
LTee
I skipped both the yogurt and the almond butter and used 1/4 cup cream cheese, as that’s what I had. It didn’t make a lot of sauce but was delicious. Could be a good idea if you have nut allergies.
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