Chicken hara masala (chicken in a green masala)

Chicken second courses

green is the colour of renewal, of beginning afresh. i associate it with bright slices of foliage that cropped from the rock mountains in gilgit, the tentative appearance of spring in london - pale shoots and soft carpet of grass in the parks. green is the glossy growth of trees in the margalla’s refreshed by monsoon rain. green are the pine needles in nathia gali. this recipe is the colour of coriander, albeit slightly subdued in its brightness as it is lightened with yoghurt and cream. it is best with chicken on the bone as it intensifies the flavour of the masala. but boneless will do for weekday suppers.