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Boneless Chicken Hara Masala

August 15, 2019 by Maryam Jillani 3 Comments

I made chicken hara masala for the first time about five years ago, using Come Con Ella’s wonderful recipe. Even though hara masala is a popular base for cooking in South Asia, it was rarely used in my household, which is a shame. It’s a vibrant, flavorful base that provides a welcome respite from the tomato-onion base that most Punjabi households rely on. 

I came across the recipe again in Kausar Ahmed’s book, The Karachi Kitchen. Her variation was a little different but equally delicious. She incorporated the use of spring onion, and instead of using diced chicken, pounded boneless chicken breast into thin, even pieces. Poring through the various recipes, like many household classics, the hara masala has over a dozen variations. Taking heart from that, I adapted both Mehrunnisa and Kausar’s recipes, and created a hybrid version that in my opinion, works. 

The dish is perfect for sharing with friends or family who are new to South Asian food or those who find too many ground spices overwhelming. Hara masala drives its wonderful flavor from fresh ingredients – cilantro, mint, green chilies and sometimes, spring onions – rather than a complex blend of ground spices. The yogurt base also softens the flavor while tenderizing the meat. 

This is not to say that hara masala can only be used with yogurt. You will find many recipes that simply use the ground herbs and chilies as a marinade or cooking sauce. I have yet to try any of them but will make it a point to do so and report back. 

Hope you’ll enjoy this dish as much as I do. 

Chicken Hara Masala

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Servings 4

Ingredients
  

  • 500 grams boneless chicken diced
  • ¾ cup cilantro roughly chopped
  • 4 green chilies
  • 1/3 cup spring onions optional
  • 4 tbsp oil
  • 1 ½ cup plain full-fat yogurt
  • 2 tsp crushed garlic
  • 2 tsp crushed ginger
  • 1 ½ tsp salt or to taste
  • 2 tsp red chili flakes

Instructions
 

  • Add cilantro, green chilies and yogurt to a food processor and pulse till well-blended.
  • Heat oil in a medium-sized saucepan, add crushed garlic and fry on low heat for 30 seconds.
  • Add chicken and fry for 2 minutes.
  • Add salt, crushed ginger and red chili flakes. Fry for another 2 – 3 minutes on high heat while stirring.
  • Add yogurt and stir for another couple of minutes.
  • Partially cover the saucepan with a lid, and let the hara masala bubble and chicken tenderize for roughly 10 minutes.

Notes

I understand that some will be upset about the absence of mint in the hara masala. As I mentioned earlier, there are many variations of this base, some that include mint, some that don't. Since I don't use mint frequently, I decided to omit but if you would like to add it, I would recommend adding 1/4 cup along with the cilantro and green chilies into the yogurt sauce.

 

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Comments

  1. Sarah

    February 21, 2020 at 5:34 am

    5 stars
    Will try this recipe soon, I love hara chicken.

    Reply
  2. Ballal

    May 07, 2020 at 2:56 am

    A really great recipe for the changing season. Lovely and fresh,
    Refreshingly quick to make too.
    I included mint because I had a bunch that needed used. I also whimped out and only used three chilies but four would have been spot on.
    Thank you!

    Reply

Trackbacks

  1. Slow Cooker Dum Kay Pasanday (Masala-Rubbed Beef) - Pakistan Eats says:
    August 21, 2020 at 6:45 am

    […] I enjoyed perusing through the book but didn’t have time to test out any of her recipes till several months later. I especially enjoyed making dum kay pasanday – beef strips marinated in a glorious spice blend and then slow cooked over a few hours. It’s a richer variation of an old recipe, Anita’s Bhuna Ghosht that I like to make in the winter. Another recipe that is inspired by Kausar’s book is this chicken hara masala. […]

    Reply

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About Me

Hi! I'm Maryam, a food writer and enthusiastic home cook, excited to share traditional but accessible Pakistani recipes. Read More…

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