Pakistani Hara Masala Chicken Karahi or Green Karahi Recipe | Ingredient List Available at Amazon USA

Hara Masala Chicken Karahi is one of the most famous chicken karahis. It is widely served in roadside Dhabas or restaurants of Pakistan. This is a thoroughly traditional and desi chicken karahi recipe. This recipe comes from Baluchistan, Pakistan and the Balochi cuisine is very famous because of its meat dishes. Basically, ‘Hara’ is a name of green colour in a traditional Pakistani language. And because of its green colour, this Karahi is named Hara Masala Karahi. As its name is present, this chicken recipe is made with Hara Masala, including mint leaves, fresh coriander, and green chillies. This chicken karahi is a pride of almost every celebration in Pakistan.

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In the coming part of this blog, you’ll find an easy recipe that you can cook within no time or without any hurdle.

Taste of Hara Masala Karahi:

The taste of Hara masala is much more Desi than any other chicken karahi because varieties of Green Masala are being used in its recipe. The fresh mint leaves, which are richly used in its formula, enhance its taste to another level. And if you follow my recipe for this particular dish, you’ll give a fantastic aroma to your taste buds. However, my review for Hara masala karahi is that this is the ultimate Karahi type of Pakistani cuisine.

Recipe of Hara Masala Karahi:

My recipe of Hara Masala Karahi is unique and straightforward to cook. There’s nothing like that which is very hard to do, even not if you are cooking for the very first time. All you need to do for the best Hara Masala Karahi is make a smooth paste of mint leaves, coriander leaves, and green chillies in a chopper. Then make Karahi masala powder on your own or use Shan Karhai Masala instead. Both give a fantastic aroma to you, Hara masala karahi. For the best taste, follow my step-by-step instructions.

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I want to mention that use some butter when you are nearly done with your Karahi. It will give you an appealing look and aromatic taste. But do not use more than the prescribed limit. Otherwise, you’ll lose the green colour of your Karahi.

Major Ingredients:

Chicken meat; use fresh chicken meat cut into medium pieces

Cook in Pakistani Spices

Use fresh mint and coriander leaves to make a smooth green paste and use 1/3 glass of water and chop it gently. 

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Hara Masala Chicken Karahi Recipe

April 22, 2021

Servings: 4

Prep: 20 min

Cook: 40 min

Total: 60 min

Difficulty: Medium Difficulty Level

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My recipe of Hara Masala Karahi is unique and straightforward to cook. There’s nothing like that which is very hard to do, even not if you are cooking for the very first time. All you need to do for the best Hara Masala Karahi is make a smooth paste of mint leaves, coriander leaves, and green chillies in a chopper. Then make Karahi masala powder on your own or use Shan Karhai Masala instead. Both give a fantastic aroma to you, Hara masala karahi. For the best taste, follow my step-by-step instructions.

By: Pakistani Foodbox

Ingredients

• 5 Garlic cloves
• Fresh coriander, leaves, and stems, 30g
• 15g of pure mint leaves
• 250g of yoghurt, preferably Greek and full of fat
• For a spicy kick, use 6 to 8 green chilies
• alternatively, use 4 for a mild flavour.
• White vinegar, 6 tbsp
• Depending on liking, 1/4–3/4 cup of oil
• 500g Chicken, preferably thigh, boneless
• 1-1.5 tsp of salt, or to taste
• 2 Teaspoons of freshly ground black pepper, or as desired

Directions

• Step 1 Firstly, grind and make a smooth paste of coriander leaves, mint leaves, green chillies and fried onions.
• Step 2 Then, grind Cinnamon, Cloves, Cardamoms, and peppercorns into fine powder.
• Step 3 Fry chicken pieces into the oil until they become brownish.
• Step 4 Mix up gently the Haramasala and ginger-garlic paste.
• Step 5 Heat the flame and add fried chicken into the pan. Then, fry for 7-8 minutes, till the oil leaves asides.
• Step 6 Add Turmeric powder and cook for 4-5 minutes. Then add coriander, cumin, garam masala powder and ½ cup of hot water.
• Step 7 Cook for 25-30 minutes until the chicken becomes tender.
• Step 8 For making gravy thick, add Cashew nut paste and simmer on low flame for 3-4 minutes.

CREDITS: BaBaFoodRRC