How to make Baked Chicken Hara Masala -
Chicken baked in green masala.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless Chicken Breast (हड्डी रहित चिकन ब्रेस्ट), Fresh Coriander
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Baked Chicken Hara Masala checkout Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger, Salt And Pepper Chicken . You can also find more Snacks and Starters recipes like Steamed Seafood Packets Veg Sandwich Green Peas Coconut Tikki Scrambled Tofu With Mushrooms
Baked Chicken Hara Masala Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 1.30-2 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Baked Chicken Hara Masala Recipe
Boneless Chicken Breast 800 grams
Fresh Coriander 4 tablespoons
Green chillies roughly chopped 2-3
Fresh mint leaves roughly chopped 1 small bunch
Fresh coriander leaves roughly chopped 1 small bunch
Garlic roughly chopped 6-8 cloves
Ginger roughly chopped 1 inch piece
Fenugreek seeds (methi dana) 1 teaspoon
Fennel seeds (saunf) 1 teaspoon
Coriander seeds 2 tablespoons
Cumin seeds 1 teaspoon
Skimmed milk yogurt 1/4 cup
Salt to taste
Turmeric powder 1/2 teaspoon
Garam masala powder 1 teaspoon
Onions grated 2 medium
Method
Step 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.
Step 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.
Step 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
Calories : 1220 Kcal
Carbohydrates : 46.9 gm
Protein : 225.6 gm
Fat : 14.5 gm
Other : Iron- 19.7mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
