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Menus and Memories from Punjab
by Veronica Sidhu

Hariala Murga

I first had this dish at a banquet hall. They used chicken pieces with the bones and you can too, but I have used just the breast here since it can then be made very quickly and is so healthful for all the family. Add chile peppers or cayenne if you like it hot.
Yield: 8 servings


    • 2½ to 3 pounds skinless, boneless chicken breasts
    • 1 large yellow onion
    • 4 cloves garlic
    • 2 inch piece ginger
    • 3 tablespoons canola oil
    • 2 teaspoons whole or ground cumin seeds
    • 3 teaspoons ground coriander seeds
    • 2 teaspoons ground turmeric
    • 1 cinnamon stick
    • 2 teaspoons salt, or more to taste
    • 1 large bunch cilantro (2 to 3 cups leaves and small stems)
    • 1 cup fresh dill (optional)
    • 1 large bunch (2 cups) mint leaves
    • 1 teaspoon garam masala


Cut each chicken breast into 2-inch pieces * set aside in a food processor, chop the onion, garlic, and ginger and then saute in the hot oil until golden. Add the cumin seeds, coriander seeds, turmeric, and cinnamon stick and saute for 1 more minute. Add the chicken and salt and stir fry for 5 minutes on high heat.

Thoroughly wash the cilantro, dill, and mint. Finely chop or grind the cilantro stems and half of the leaves. Add to the chicken, stirring for a few minutes on medium heat. Cover, lower the heat and simmer for 10 minutes. Coarsely chop the dill and mint. Add them to the chicken and simmer, covered, another 10 to 15 minutes, until the chicken is cooked.

Slice the remaining cilantro leaves. Turn up the heat, add them to the chicken, and stir fry for a minute. Sprinkle with the garam masala and serve.

*lf substituting any other cut or type of meat, cut into 1½ inch cubes


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