If you’re of Pakistani descent then you’re likely familiar with the hara masala chicken. My mom made it mostly for formal dinners and there are many variations of it, I’m sure.
Today I’m showing you a quick way to bring it all together for easy weeknight meals as well!
- 1 medium onion
- 1 green chili
- 2 cloves garlic
- 1 healthy handful cilantro
- 1 teaspoon whole cumin
- 2 tablespoons yogurt (regular or plant based)
- 1 tablespoon almond butter (peanut butter / sunflower seed butter if nut allergies)
- 1 teaspoon salt or to taste
- 3 tablespoons oil
- 2 sprigs curry leaves
- 4-5 dried red chilies
- 2 pounds skinless whole chicken cut up into 16 pieces
- Blend the onion, green chile, garlic, cilantro cumin, yogurt, almond butter and salt together till a thick sauce is formed and everything is thoroughly combined.
- In a pan, on high heat, saute the curry leaves and dried red chilies.
- Once they change color, about 1 minute, add the chicken and saute till the chicken changes color.
- Add the hara masala and evenly coat the chicken.
- Cover and leave to cook on low heat for about 30 minutes.
- Uncover and on high heat dry out any excess water.
- Serve with white rice or cauliflower rice if grain free and some cut vegetables for added nutrition.
If you liked this recipe, please leave a comment and share your creation with me on Instagram @eatdrinkpure. Try my other chicken recipes!