Murg Haryali

Serves 4-5
8”-9” round dish, 3” deep with cover
Chicken in green masala.
1 chicken (600-700 gms)- cut into 8 pieces
4-5 green chillies
¼ cup (packed) coriander leaves
¼ cup (packed) mint (poodina) leaves
2sticks celery (optional)
2tbsp lemon juice
2spring onions – chopped or thinly sliced, along with the greens
2tsp garlic paste
1½ ginger piece- grated
2 tbsp oil
1tsp jeera (cumin) powder
1 tsp salt

1.Grind together poodina, green chillies, celery, coriander leaves to a green paste. Use lemon juice if required to grind to a paste.
2.In the dish add oil, green paste and all other ingredients, except chicken. Mix well.
3.Add chicken. Mix well.
4.Micro high uncovered 6 minutes.
5.Mix well again. Micro high uncovered 4 minutes.
6.Let stand 2 minutes.
7.Mix well. Sprinkle some garam masala & chopped coriander.
8.Serve hot, (for reheating, Micro high uncovered 2 minutes).

Note :    A combination of herbs of your choice can be used (Basil, oregano, chives, coriander, mint etc.) to make the green paste.