Murgh Hari Mirch

Murgh Hari Mirch means Chicken with green chilies. You can make this dish as spicy as you want depending on the kind of chillies you use! But green chillies, cilantro, and garlic ginger is a must for this dish. And lime juice is just what you need to bring the dish together! The key to this dish is cooking it on slow heat and sauteeting constantly . This process is called bhunna in Indian cooking. This is a simple dish but just requires your time and patience - Enjoy!

1.5 lb chicken (about half of a whole chicken, but I only used bone pieces of that half chicken)
4 green chillies, remove the seeds
1 red onion, finely chopped
1 tsp turmeric powder
1 tbsp ginger garlic paste
1/2 tsp malvani masala or garam masala
Cilantro
Half tomato, remove pulp and diced (optional)
Salt

1. Wash and pat dry the chicken. Cut the chicken into small pieces. This shape of chicken pieces is characteristic of this green chilli chicken dish. You want them in small bite size pieces. And remember to use chicken with bones. If you do plan to add bone and boneless pieces, set the boneless pieces aside until the last stage of cooking. You can add the boneless pieces at that point since boneless chicken cooks faster than bone chicken. Drizzle some olive oil, salt, 1/4 tbsp ginger garlic paste, and 1/2 tsp tumeric powder and using your hands rub the turmeric into the chicken.

2. You will need a steel pan or skillet for this dish. Best is to use a kadai. Heat oil and when hot add the green chillies and let sizzle. Add the onions on medium heat and sautee the onions. Add remainder of the garlic ginger paste and sautee. Using a spatula, constantly keep stirring the contents. This is a Bhuna Chicken dish. Bhuna means slow cooking/roasting on low flame.

3. Now, add 1/2 tsp turmeric powder and some salt and mix. Again keep the heat low and constantly sautee the onions. Add finely chopped cilantro (About a handful)

4. Onions should be cooked, ie transclucent but not totally mushy. Now add the chicken making sure there is not water. From now till the end, you have to constantly sautee the chicken. THe more you sautee or bhuno, the better the dish will taste. Add some garam masala and keep cooking. At some point, you can cover and cook for a few minutes for the chicken to cook without burning. When you cover, it will leave some water in the dish. Check if the chicken is cooked. If yes, then turn the heat up a little and keep sauteeing till the water evaporates. Note that this is a dry chicken dish.

5. Towards the end, I add the chopped tomatoes and let cook for a few minutes. I added the tomatoes just for color but they are not necessary!

Garnish with lime juice. Serve hot. Since this is a dry dish and the chicken is sauteed so much, its best to eat it right away. If you let it cool, the pieces taste a little dehyrdrated. If your palate is towards the spicy side, keep the seeds on the green chilli. Also some green chilies are spicier than others, you be the judge. I used malvani garam masala which is not that strong but is bright red in color. You could use regular garam masla or kitchen king masala.