Hariyali Chicken / Green Chicken Curry
Serves: 4-5 | Time: 35-40 mins
Ingredients
For the Chicken Marinade:
750g boneless chicken, cut into 1.5-inch cubes
3 tbsp yogurt
1 tsp salt
½ tsp black pepper
1 tsp lemon juice
For the Green Masala Paste:
2 cups fresh coriander with stems – roughly chopped
1 cup fresh mint leaves
6-8 green chilies – adjust to heat preference
8-10 garlic cloves
2 inch ginger piece
1 medium onion, roughly chopped
2 tbsp desiccated coconut or 8-10 cashews – for body
1 tsp cumin seeds
½ cup water – to blend
For the Curry:
3 tbsp oil or ghee
1 tsp cumin seeds
2-3 green cardamoms
1 inch cinnamon stick
½ tsp turmeric powder
1 tsp coriander powder
½ cup cream or ¼ cup yogurt – for richness, optional
Salt to taste
½ tsp garam masala
Fresh coriander for garnish
Instructions
1. Marinate the chicken:
Mix chicken with yogurt, salt, black pepper, and lemon juice.
Rest 20-30 mins while you prep everything else.
2. Make the green paste:
Blend coriander, mint, green chilies, garlic, ginger, onion, coconut/cashews, and cumin seeds with ½ cup water.
Blend to a smooth, vibrant green paste. Don’t add too much water — you want it thick like in your photo.
3. Cook the chicken:
Heat oil/ghee in a wide pan or karahi on medium-high heat.
Add cumin seeds, cardamoms, and cinnamon. Let them sizzle 30 seconds.
Add marinated chicken. Sear 5-6 mins until the chicken turns white and starts to get light golden spots. Don’t fully cook it yet.
4. Add masala & green gravy:
Lower heat to medium. Add turmeric and coriander powder. Stir 1 min.
Pour in the entire green paste — this is the step happening in your picture.
Mix well. The paste will sizzle and turn a deeper green. Cook 4-5 mins until oil starts to separate slightly.
5. Simmer:
Add ¼ to ½ cup water depending on how thick you want the gravy.
Cover and simmer 10-12 mins on low heat until chicken is tender and oil floats on top.
Stir in cream or whisked yogurt if using. Cook 2 mins more. Don’t boil after adding cream or it can split.
Finish with garam masala and adjust salt.
6. Serve:
Garnish with fresh coriander.
Serve hot with naan, paratha, or steamed basmati rice.
Pro tips:
Bright green color: Add a handful of spinach leaves to the green paste while blending. It boosts color without changing taste. Also, don’t overcook after adding the green masala — prolonged cooking dulls the color.
No bitter taste: Use more coriander than mint. Too much mint makes it bitter. Stems of coriander are fine to use.
Restaurant-style smoothness: Strain the green paste if you want it silky. Most home versions keep it slightly textured.
Heat level: Remove seeds from green chilies for less heat. Add 1-2 whole chilies in the end for look.
Variations:
Dry version: Skip water in step 5 and cook until paste clings to chicken — Hariyali Chicken Tikka style.
Coconut milk: Replace cream with ½ cup thick coconut milk for a South Indian twist.
