Hara Chicken

There is a restaurant in Houston which shall remain nameless, that makes a divine green or hara chicken. Which my dear friend Madeleine brings whenever she meets us. Always under protest, as the owner has a  disagreeable reputation. To alleviate her reluctance to deal with him, I try my hand at recreating this chicken. 

The green comes from a blend of cilantro, green chiles, ginger, garlic, fennel and coriander seeds. Whisked yogurt adds sauciness. Boneless skinless chicken thighs outweigh chicken breasts any day. Simmered for a short bit, the chicken resembles the original for the most part. I leave out the onslaught of sliced green chiles!

A heap of garam kulchas are the perfect foil for the chicken.

HARA CHICKEN

Serves 2-4

1 pound boneless skinless Chicken Thighs

1 bunch Cilantro

3-4 Green Chiles

2 heaping tablespoons Ginger Garlic Paste

1 teaspoon Fennel seeds

1 teaspoon Coriander seeds

2 tablespoons Canola Oil

1/3 cup Yogurt

1/2 teaspoon Kosher Salt

Trim all fat from chicken. Cut chicken into bite size pieces.

Blend cilantro, green chiles, ginger garlic paste, fennel and coriander seeds with a little water till you have a smooth paste.

Heat oil in a saucepan.

Scrape paste into oil and saute for 30 seconds.

Add whisked yogurt to the paste. Mix well so yogurt incorporates into the masala. Let it come to a simmer. 

Toss chicken into the pan. 

Season with salt. 

Simmer chicken for 20-30 minutes till cooked and you have a fairly thick sauce. Add more water if you need. The chicken gives off plenty or liquid as it cooks.

Serve hot with naan or rice.

I tell Madeleine that she doesn't have to make that dreaded trip to the nameless restaurant any more. No more rude repartee with the owner.  We are free to cook this anytime we want!

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