Hara Masala Murgh (Green Masala Chicken) Recipe (2024)

Is there some easy substitute for Thai green chiles?

I'm from South India and make stuff like this often. Only my algorithm is to grind most of the masala together (not the onions which I like to keep separate for some body), and marinate the chicken or fish at least briefly (put in a Ziploc bag, push the air out, and seal). The taste and flavour can be not just in the sauce but even in the chicken. Even marinating for 30 minutes (I sometimes marinate overnight) makes a difference, and even the first day's chicken has the flavours deep in it

Any chance of NYT or others helping those of us who use scales for greens as well as meat to provide the weight of 1 1/2 cups of leaves and fine stems (it’s easy for the recipe writer, just weigh them, please.) I find both bunches or cups non informative.Thanks

I think thighs would be better. I sub thighs for most recipes calling for breasts.

serranos are close. Or use cayenne if you don't have any fresh options

sunflower seed butter or tahini? I was thinking I would use peanut butter and it would taste Thai inspired..?

Found this re thai green chili substitute:https://www.pepperscale.com/thai-chili-pepper-substitute/

Pretty good overall. Used coconut milk and tripled to have more sauce - good move. Will try yogurt next time b/c I think the tang would work better, I had to add some lemon juice to this. Also used skinless boneless thigh cut up b/c I like that better. Substituted jalapenos since I don't like a lot of heat. Found the leftovers actually tasted better the next day as the flavors melded.

Whole peppercorns soften when cooked, although my experience is mainly using them soup, which cooks longer. When softened, they are delightful to eat, a blast of heat but not as much as chiles.

I suspect this would also work well with chicken thighs; anyone want to weigh in on that?

'm from South India and make stuff like this often. Only my algorithm is to grind most of the masala together (not the onions which I like to keep separate for some body), and marinate the chicken or fish at least briefly (put in a Ziploc bag, push the air out, and seal). The taste and flavour can be not just in the sauce but even in the chicken. Even marinating for 30 minutes (I sometimes marinate overnight) makes a difference, and even the first day's chicken has the flavours deep in it

i LOVE this hack from traditional korma with the almond butter. i will say i love heat and sub 2 serrano chilis with one de-seeded to monitor the heat. also stolen from other favorite kormas - i add a 1/4 cup chopped golden raisins at the end for pops of sweet!

Excellent recipe, even though I didn't have all the ingredients. I had to make use of 1.5 lbs boneless skinless chicken thighs, so I doubled the onions, peppercorns, cumin, ginger, and garlic. I used 1 tsp kosher salt. (I didn't have enough mint, either.) In place of almond butter, added 2 TB almond flour, and 2 TB unsweetened dried coconut flakes. Did not have lemon juice either. Despite having to make do with what was on hand, this was still one of the best NYT recipes I've ever made.

Simply delicious! I omitted the mint and green chiles (didn’t have any) and used 1/2 cup of coconut cream vs dairy. Served over steamed orange cauliflower, this was a feast! This recipe was the perfect amount to cook in my 14” cast iron, btw.

We made this last night and it was delicious. No Thai chiles around here so I used 1 medium jalapeno with seeds and barely noticed any heat. Next time, and there will definitely be a next time, I'll: 1) double the entire recipe because the overall yield was a little small for dinner + leftovers and, 2) mix together the yogurt and almond butter before adding to the rest of the dish as the almond butter was a little difficult to incorporate on its own.

Do you serve this with basmati rice? What else can you serve it with?

Like others I ended up tripling the yogurt to make plenty of sauce and I used peanut butter because it was I had, it worked really well. I don’t like mint so just doubled the cilantro. I will make this again. Low effort and high reward.

Love this basic, yet sophisticated recipe. It has become my starting point for many delicious variations. The almond butter was a surprise. The mint cuts through the richness perfectly, and the bright lemon (or lime!) flavor creates a joyful finish. Thank you so much!

Super delicious. My Indian usually comes out muddy but this didn't at all. I did toast the cumin and peppercorns first and grind them before adding to the already cooking onion. I also let the onion, garlic, ginger get very very golden. I used one serrano (I'm a wimp) and half sharp paprika for the chili powder. I also doubled the sauce by adding both yogurt and coconut cream. Used a whole lemon. I like a lot of sauce. Very tasty. Didn't bother with the garam masala.

I skipped both the yogurt and the almond butter and used 1/4 cup cream cheese, as that’s what I had. It didn’t make a lot of sauce but was delicious. Could be a good idea if you have nut allergies.

Lot of bang for the time and effort. Very good. No thai chilies at my whole foods so used two serranos instead. I used the almond butter as called for but next time I’m going to crush up almonds myself because my partner and I think the crunch would be nice.

this was good!

The lemon juice is key!

I enjoyed this dish and served it with David Tanis's coconut rice and peas. I used almond meal in place of almond butter, so I slightly increased the yogurt. I did not have mint and increased but didn't double the cilantro. The cumin seeds seemed too dominant to me. I will definitely make it again, perhaps with chicken thighs or a mixture of chicken and chick peas. The prep took a while, so I was glad to have grated ginger in my freezer.

Made modifications based on what was on hand that were so delicious I'm not sure I'll try this another way:Used sunflower seed butter, tripled the ginger and garlic, doubled the yogurt plus a small can of coconut cream, extra lemon juice & an extra dollop of sunflower butter (we like it saucy). For the heat, 4 serranos (seeds in) & 1/4 tsp each of cayenne and ancho chili powder. Served over basmati. Was so creamy and rich, like a spicy, green and bright korma. Outstanding.

Definitely add more yogurt or perhaps sour cream to make this saucier

Marinated the chicken (used thighs) for 24+ hours. Used whatever chilies (jalapeno, scotch bonnet, unknown red spicy), nut butter (peanut), and yogurt I had to hand (sheep's milk). Happy with it.

Awesome recipe. Had to sub jalapeño for the pepper, otherwise followed the recipe as is. Prep takes a significant amount of time, but will definitely make again!