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HARA
MASALA MURGH(CHICKEN GREEN MASALA)
This is a north Indian
recipe using fresh green coriander.
Chicken legs - 6 nos.
Hara-masala - 50 gm.
Yogurt - 140 gm.
Butter - 30 gm.
Lemon wedges - 30 ml.
Coriander leaves for garnish.
Salt to taste.
Mix Hara-masala with yogurt and spread this over the chicken with salt and butter, coating well. Bake in a medium hot oven for 1 1/2 hrs, turning occasionally.Garnish with lemon wedges and green coriander leaves.Serve hot.
Time taken -- 2
hrs.
Serves -- 6.
