Murgh Hara Masala (Green Chicken)


The Splendid Table


4 servings


  • 2 tablespoons vegetable oil
  • 6 to 8 boneless chicken breasts, hammered thin
  • 1 cup cilantro, chopped
  • 1 cup spring onions, chopped
  • 4 green chilies, whole
  • 4 garlic cloves, julienned
  • 1 teaspoon fresh ginger, julienned
  • ½ cup plain yogurt
  • ½ teaspoon chili powder
  • Salt, to taste


  1. Heat vegetable oil in a deep pan. Add chicken and fry for 1 to 2 minutes until slightly browned but not cooked through.

  2. Add cilantro, spring onions, green chilies, garlic cloves, ginger, yogurt, chili powder, and salt; mix well.

  3. Cover the pan and cook on medium-low heat for 10 to 15 minutes or until dry. Remove the lid and continue to cook the chicken on high heat for 2 to 3 minutes until oil is released from the sides.

  4. Serve hot with naan, pita bread, or basmati rice.


  • Boneless chicken cubes or whole chicken, chopped into 12 to 14 pieces, can replace chicken breasts.