Murgh-e-Subz

Name: Murgh-e-Subz
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 600 g chicken (bone-in pieces, cleaned); 0.5 cup yogurt (plain, whisked); 1 cup coriander leaves (packed, roughly chopped); 0.5 cup mint leaves (packed); 3 pcs green chili (roughly chopped); 1 inch ginger (roughly chopped); 6 pcs garlic (cloves); 2 pcs onion (medium, finely sliced); 1 pcs tomato (medium, chopped); 2 tbsp oil; 1 tsp cumin seeds; 1 pcs bay leaf; 2 pcs green cardamom; 1 pinch black pepper; 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 0.75 cup water; 1 tbsp lemon juice

RATING

4.4/5(72)

TASTE SCORE

8/10

A fragrant North Indian chicken curry built around fresh green herbs, green chilies, and yogurt. The sauce stays light yet full of flavor, coating tender chicken with a fresh, spiced finish that pairs well with roti or rice.

PREP

20m

COOK

35m

SERVES

1 KATORI

345 cal

SERVINGS

METHOD · 8 STEPS

prep · ~5 min
Blend the green masala.
1.Add coriander leaves, mint leaves, green chili, ginger, garlic, and lemon juice to a blender.
2.Blend to a smooth paste, using a spoonful of yogurt if needed to help it move.
3.Keep the paste ready for cooking.
mix · ~15 min
Marinate the chicken.
Mix the chicken with yogurt, half of the green masala, turmeric powder, black pepper, and a small pinch of the salt. Coat well and set aside for 15 minutes.
TIPA short rest helps the herbs and yogurt cling to the chicken and keeps it tender.
saute · ~9 min
Cook the whole spices and onions.
1.Heat oil in a heavy pan over medium heat.
2.Add cumin seeds, bay leaf, and green cardamom and cook until fragrant (30 seconds).
3.Add the sliced onion and cook until lightly golden (6-8 minutes).
TIPDo not rush the onions; light browning gives the curry depth without turning the herbs dull.
saute · ~7 min
Build the masala base.
1.Add the chopped tomato and cook until soft (3-4 minutes).
2.Stir in coriander powder and the remaining salt.
3.Add the remaining green masala and cook for 2-3 minutes until the raw smell fades.
saute · ~7 min
Seal the chicken in the masala.
Add the marinated chicken and cook over medium heat for 6-8 minutes, turning the pieces so they are coated well and start to firm up.
TIPKeep stirring gently so the yogurt does not split.
simmer · ~18 min
Simmer until the chicken is tender.
Pour in water, cover, and cook on low heat for 15-18 minutes until the chicken is tender and cooked through. The sauce should be thick and cling to the pieces.
TIPChicken is done when the thickest piece reaches 74°C or 165°F.
garnish · ~1 min
Finish with garam masala.
Sprinkle garam masala over the curry and cook uncovered for 1 minute to settle the flavors.
serve
Serve Murgh-e-Subz hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Dry the chicken well before marinating so the yogurt-herb paste clings instead of sliding off.
2
Blend the coriander-mint paste smooth; coarse bits can leave the curry stringy rather than silky.
3
Keep the onions only lightly golden, not deeply browned, so the finished gravy stays green and fresh-tasting.
4
Lower the heat slightly when adding the marinated chicken to help prevent the yogurt from splitting.
5
If the curry looks too thick before the chicken is tender, add a small splash of hot water rather than cold.
6
Let the curry rest 5 minutes after the final garam masala so the herb aroma settles into the sauce.
7
This tastes even better the next day; chill and reheat gently to preserve the bright herb flavor.