Baked Chicken Hara Masala

Ingredients list for Baked Chicken Hara Masala

• 800 grams Boneless Chicken Breast
• 4 tablespoons Fresh Coriander
• 2-3 Green chillies roughly chopped
• 1 small bunch Fresh mint leaves roughly chopped
• 1 small bunch Fresh coriander leaves roughly chopped
• 6-8 cloves Garlic roughly chopped
• 1 inch piece Ginger roughly chopped
• 1 teaspoon Fenugreek seeds (methi dana)
• 1 teaspoon Fennel seeds (saunf)
• 2 tablespoons Coriander seeds
• 1 teaspoon Cumin seeds
• 1/4 cup Skimmed milk yogurt
• to taste Salt
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Garam masala powder
• 2 medium Onions grated

Method

1. Soak poppy seeds in a quarter cup of warm water for fifteen to twenty minutes. Grind the green chillies, chopped fresh coriander and mint leaves with the garlic, ginger and soaked poppy seeds to a fine and smooth paste.
2. Dry roast the fenugreek seeds, fennel seeds, coriander seeds and cumin seeds lightly on a tawa and grind to a powder. Mix the chicken pieces, green masala paste, skimmed milk yogurt, salt to taste, turmeric powder, freshly ground dry spice powder and garam masala powder. Refrigerate and leave to marinate for an hour. Preheat oven to 160° C.
3. Place the chicken in a baking pan and mix in grated onions and half a cup of water. Cover with aluminum foil. Bake in the preheated oven at 160° C for fifteen minutes. Remove foil just before serving to retain the flavour and aroma.

Nutrition Info