How to make Baked Chicken Hara Masala -

Chicken baked in green masala.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless Chicken Breast (हड्डी रहित चिकन ब्रेस्ट), Fresh Coriander

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Baked Chicken Hara Masala checkout Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger, Salt And Pepper Chicken . You can also find more Snacks and Starters recipes like Cornmeal Fritters Dhaniya Murgh Lime Leaf Upma Chole Kulcha Pizza- Sk Khazana

Baked Chicken Hara Masala

Baked Chicken Hara Masala Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Baked Chicken Hara Masala Recipe

  • Boneless Chicken Breast 800 grams

  • Fresh Coriander 4 tablespoons

  • Green chillies roughly chopped 2-3

  • Fresh mint leaves roughly chopped 1 small bunch

  • Fresh coriander leaves roughly chopped 1 small bunch

  • Garlic roughly chopped 6-8 cloves

  • Ginger roughly chopped 1 inch piece

  • Fenugreek seeds (methi dana) 1 teaspoon

  • Fennel seeds (saunf) 1 teaspoon

  • Coriander seeds 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Skimmed milk yogurt 1/4 cup

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Garam masala powder 1 teaspoon

  • Onions grated 2 medium


Step 1

Soak poppy seeds in a quarter cup of warm water for fifteen to twenty minutes. Grind the green chillies, chopped fresh coriander and mint leaves with the garlic, ginger and soaked poppy seeds to a fine and smooth paste.

Step 2

Dry roast the fenugreek seeds, fennel seeds, coriander seeds and cumin seeds lightly on a tawa and grind to a powder. Mix the chicken pieces, green masala paste, skimmed milk yogurt, salt to taste, turmeric powder, freshly ground dry spice powder and garam masala powder. Refrigerate and leave to marinate for an hour. Preheat oven to 160° C.

Step 3

Place the chicken in a baking pan and mix in grated onions and half a cup of water. Cover with aluminum foil. Bake in the preheated oven at 160° C for fifteen minutes. Remove foil just before serving to retain the flavour and aroma.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.