Add cilantro (dhania), green chilies and yogurt to a food processor and pulse till well-mixed
Heat oil in a medium-sized saucepan. Add crushed garlic and fry on low heat for roughly 30 seconds until fragrant.
Increase heat to medium. Add diced chicken and fry for roughly 1-2 minutes.
Add salt, crushed ginger and red chili flakes. Raise heat to high and stir for another 2 – 3 minutes.
Lower heat, add the cilantro and green chilli yogurt, and stir for another couple of minutes until chicken is well-coated in the masala.
Partially cover the saucepan with a lid, and let the hara masala bubble and chicken tenderize for roughly 10 minutes.
