Chicken Hara Masala

Hara Masala

I love Indian/Pakistani food, and this is one of my favorite dishes of all time. I first heard of this recipe from a good friend who also has a food blog!

It’s filled with the most amazing food and she posts pictures of each step in making the food. It’s a fantastic blog and you should check it out.

This dish is SPICY! But there are ways to make it less so if you would like.







Time: 50-60 minutes

Effort: Low effort

Amount: 4 servings without rice, 6-8 with rice

You need: (Please note my recipe may vary from the original slightly)

  • 3 lbs of boneless, skinless chicken – This could be a whole chicken or I prefer chicken thighs. Dark meat is harder to overcook and they always turn out better than all white meat.
  • 3 Tbl oil
  • 1/4 cup cream cheese (Easier to find than Puk cream. Although it takes a bit to melt in the pot, in the end you will not be able to tell the difference)
  • 4 Tbl of ginger/garlic paste (Large jars of mixed ginger&garlic are sold at your local middle-eastern grocer and a must have if you cook a lot of Indian or Pakistani food. If you don’t have it just do 2 Tbl of minced garlic and 2 Tbl of minced ginger)
  • 2 tsp garam masala
  • 4 Tbl lemon juice
  • 2 tsp salt
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • 6 whole dried red chilies (Leave out if you don’t want spicy)
  • 1 tsp ground cumin
  • 4 chopped green onions
  • 3-4 jalapenos (Do one or none if you don’t want spicy)
  • 2 tsp dried fenugreek leaves – aka: Kasuuri Methi (this is an odd ingredient and I have a whole bag of it that I use specifically for this recipe. You can probably leave it out and be fine.)
  • kasuuri methi
  • 3/4 cup WHOLE MILK yogurt
  • 1 bunch of spinach chopped
  • Cooked rice for serving (optional)

Do this:

  1. Place washed and trimmed chicken in a large pot.
  2. Add the oil, cream cheese, ginger/garlic paste, garam masala, lemon juice, salt, chili powder, turmeric, dried red chilies, cumin, jalapenos, and green onion.
  3. Mix and cook on medium-high heat until most liquid has evaporated and chicken is fully cooked (30-35 minutes)
  4. Meanwhile, boil the chopped spinach. Drain off liquid.
  5. To the chicken pot add the spinach, yogurt, and fenugreek leaves.
  6. Cook for about 5 minutes to thicken.




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