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Hariyali Murgh (Baked Chicken Thighs With Herbs)
To make this Hariyali Murgh recipe, skinless bone-in chicken thighs are rubbed with cilantro, mint, and chiles, then baked in a roasting pan.
👥 6 Servings👤 Asma Khan📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●food processor
- ●bowl
- ●pan
- ●oven
📝 Preparation Steps
1
To make the marinade, use a mini food processor or hand blender to blend the chopped herbs and chiles with the yogurt.
2
Put the chicken in a bowl, add the marinade to cover it completely, then cover the bowl and leave in the fridge for at least ⏱️ 2 hours, preferably ⏱️ 6 hours, or overnight. Remove from the fridge at least ⏱️ 30 minutes before cooking.
3
Preheat the oven to 350°F. Line a roasting pan with a large piece of foil that overhangs the edges.
4
Season the marinated chicken with the salt and place in the lined roasting pan. Dot with the butter. Fold the foil over the chicken and bake for 1½ hours.
5
Open up the foil and cook for a further ⏱️ 15 minutes to reduce the liquid. Serve with slices of lime.
lime, sliced, to serve1
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