Hari Mirch Murg

Chicken with loads of green chillies. Now you might want to use the thicker variety of chilli which is less spicy. The thin, short and dark green ones are much spicier and I prefer using one or two as tempering. However in this dish you want the chilli flavour without actually having steam come out of your ears and nose. So take a bunch of those light green thick as fingers kind. The trick is to marinate the chicken in a spice rub that will allow the flavours to seep inside. Then on it is a sim...

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