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, however, I’m showing you a quick way to bring it all together for easy weeknight meals!
What’s hara masala?
Hara masala literally translates to “green masala”. Hara masala is somewhat like green chutney you may have seen at Pakistan and Indian restaurants but with the addition of a few other ingredients.
- cilantro This is the base of the sauce
- green chili You can use any that you have available to you but adjust according to level of heat you like.
- whole cumin
- almond butter You can use peanut butter which is what the original recipe calls for but I have substituted with almond because of peanut allergy in the family.
I hope you try this delicious chicken curry and if you do, don’t forget to comment and let me know how you liked it. I love reading your comments!
More chicken curry recipes
- 2 pounds skinless whole chicken cut up into 16 pieces
- 2 cloves garlic, minced
- 1 medium onion
- 1 green chili
- 1 teaspoon whole cumin
- 1 healthy handful cilantro
- 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
For the tempering
- 1 teaspoon whole cumin
- 4-5 dried red chilies
- 2 sprigs curry leaves
- In a pan, pour oil and saute the minced garlic on high heat for 30 seconds.
- Add the chicken and saute the chicken till it gets nicely coated and changes color, about 2 minutes.
- Lower the heat and let it cook while you prep the hara masala sauce.
- Blend the onion, green chili, garlic, cilantro, whole cumin, yogurt, almond butter and salt together till a thick sauce is formed and everything is thoroughly combined.
- 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.
- Once you get the consistency of the curry to your liking, turn off the heat and cover the pan.
- Lastly, In a pan, on high heat, saute the curry leaves, whole cumin and dried red chilies for about a minute and pour the tempered oil onto the chicken and then cover the pan.
- Let the chicken get infused by the oil for about 2 minutes and then it is ready to enjoy!
- Serve with your rice of choice and a side salad.