Chicken Tango Mango or Murg Hara Aam



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This Chicken recipe is Tangy,minty and sweet and sour.Raw mango and fresh mint with other ingredients imparts a tangy fresh flavour .Goes best with Roti/Paratha or Fried rice.- Chicken marination 30 min and other preparation 15 min.- 30 min ,If you use Chicken on bones it will take a little longer.I used boneless chicken thighs.1. Chicken 300 grams.(I used boneless chicken thighs).2. Yoghurt/Curd 1 tablespoon.3. Sprinkle of Paprika/Kashmiri chilly powder ,Turmeric powder,Black pepper powder and salt.4. 1 teaspoon mustard oil or cooking oil.5. Raw or Green Mango minced and coarsely ground in mixer grinder about little less than half cup.6. Onion chopped 1 cup.7. Garlic crushed 4-58. Cilantro/Dhaniya patta 15 -16 twigs.9. Mint leaves/Pudina patta 4-510. 1 tablespoon coriander/dhaniya seeds and half tablespoon cumin/jeera seeds dry roasted and ground.11. 1/4 teaspoon whole black peppercorn/golmorich.13. 2-3 tablespoon mustard oil(or any other cooking oil like vegetable oil,sunflower oil or groundnut oil)14. 1 fresh green chilly slit use more if you like.15. 1 green chilly crushed.16. Water very little if required.17. Sugar 1/2 teaspoon.18. Salt as per your taste.1. Marinate the chicken with Yoghurt/Curd and sprinkle of Turmeric powder,Paprika/Kashmiri chilly powder,Black pepper powder and salt.2. Chop the onion,crush the garlic cloves ,mince the Mango and then coarsely grind it.3. Grind the fresh cilantro and mint leaves or Pudina Patta.4. Slit the green chilly.5. Make a paste of green chilly.6. Dry roast the cumin/jeera and coriander seeds ,cool and grind it.1.Take an utensil ( I used non stick ) add oil .When it is hot add the whole black peppercorns followed by the crushed garlic cloves ,when it turns little brown but not burnt add the chopped onion.2. Fry the onion til it begins to turn brown.Add the crushed mango and cook covered.3. Open intermittently and mix ,so that it does not get burnt.4. Next add the marinated Chicken and mix.5.Cover and cook,opening the lid and mixing intermittently.If required add very little sprinkle of water so that spices do not stick to the bottom.6.When oil seeps out add the cilantro and mint leaves paste and mix.Then add the roasted and ground spices.7.When done add the green chilly paste and slit green chilly and mix.8. Garnish with cilantro and serve hot with Roti or Paratha .