Murg Hara Masala

This recipe is chef Narayan Rao's way of showing off his affection for his home State. This Hyderabadi delicacy is regal and rich. Spinach and mint give it colour, and also lend it their diverse flavour, while yoghurt and ghee makes it a matter of smooth finish. Murg hara masala can be a vital part of a main course.

250 gms boneless chicken
20 gms garlic, chopped
20 ml oil
30 gms mint paste
100 gms yoghurt
50 gms spinach, blanched and pureed
5 gms curry leaves
30 gms onion, julienned
90 gms green coriander paste
20 gms green chilli paste
5 gms desi ghee

Marinate boneless chicken with salt and ginger-garlic paste and keep aside for an hour.

Heat oil in a heavy-bottom pan. Add chopped garlic and allow it to become golden brown. Put in the julienned onions and sauté till pink.

Now add the marinated chicken and allow it to cook.

Add in the mint, coriander and green chilli paste and sauté. Pour into it spinach puree and cook for five minutes.

When it is done, add beaten yoghurt and stir till it blends with the gravy.

Finish with fried curry leaves and desi ghee.