500 grams boneless chicken diced
¾ cup cilantro roughly chopped
4 green chilies
1/3 cup spring onions optional
4 tbsp oil
1 ½ cup plain full-fat yogurt
2 tsp crushed garlic
2 tsp crushed ginger
1 ½ tsp salt or to taste
2 tsp red chili flakes
INSTRUCTIONS
Add cilantro, green chilies and yogurt to a food processor and pulse till well-blended.
Heat oil in a medium-sized saucepan, add crushed garlic and fry on low heat for 30 seconds.
Add chicken and fry for 2 minutes.
Add salt, crushed ginger and red chili flakes. Fry for another 2 – 3 minutes on high heat while stirring.
Add yogurt and stir for another couple of minutes.
Partially cover the saucepan with a lid, and let the hara masala bubble and chicken tenderize for roughly 10 minutes.
NOTES
I understand that some will be upset about the absence of mint in the hara masala. As I mentioned earlier, there are many variations of this base, some that include mint, some that don’t. Since I don’t use mint frequently, I decided to omit but if you would like to add it, I would recommend adding 1/4 cup along with the cilantro and green chilies into the yogurt sauce.
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