Hariyali Chicken is a unique and refreshing South Asian green chicken curry made with a blend of fresh green herbs specifically green chilies, mint and coriander. No chopping is required; this hassle-free, one-pot, chicken dish is ready within 30 minutes.
Table of Content
What Is Hariyali Chicken
Hariyali Chicken (also known as Hara Masala Chicken or Hariyali Murgh) is a Pakistani and Indian green chicken curry. Hariyali literally means 'green' and masala means 'paste'. A very similar green paste is also used in my Chicken Malai Boti (a creamy grilled chicken appetizer).
A mixture of fresh green herbs is blended with yogurt and lemon juice. Mint and cilantro are commonly used in the marinade but green chilies can also be added for spice. Some recipes even include spinach and fenugreek.
The chicken is marinated with a hara masala (similar to green chutney) and some additional seasonings. Boneless chicken breasts are ideal for this recipe because the yogurt and lemon juice make them super tender.
This green chicken curry is perfect for lazy days when you don't want to do any chopping. Dump all the marinade ingredients into the chicken and let everything cook on low heat. That is all!
And quick and easy doesn't mean that any flavor is compromised. The tanginess from the lemon, the tenderness from the yogurt and the freshness from the green herbs come together to make this dish insanely delicious.
Pair this unique green chicken with my Pakistani-Style Roghni Naan or my meatless Afghani Rice! And if you love boneless curries, check out my Achari Chicken recipe.
Ingredients & Substitutions
Here's what you'll need for this Hariyali Chicken recipe:
- Chicken - You can use boneless skinless chicken thighs or breasts. Feel free to use bone-in chicken if you want.
- Green Herbs - Mint and coriander (cilantro) add freshness to this curry. I highly recommend adding green chilies too. You can reduce their amount if you prefer less spicy.
- Yogurt - Use full-fat yogurt. This is what will create the gravy.
- Lemon Juice - Not only does it tenderise the chicken but imparts a hint of tanginess.
- Ginger & Garlic
- Seasonings - I additionally add salt, white pepper, black pepper, cumin powder and red chili powder for extra flavor. You can omit and reduce some of these seasonings if you want to retain the green colour of the herbs.
- Oil
- Cream - Optional but a splash adds richness to the gravy.
How To Make Hariyali Chicken
- Green Sauce - Start by blending the fresh green herbs together till you have a smooth green paste
- Marinade - Marinate the chicken pieces with this green sauce plus the additional seasonings. Leave for 1 hour or overnight for best results.
- Cook - Heat cooking oil in a pot and add the chicken with its marinade. Cook on low heat for 5-10 minutes and then fry on high heat until the oil comes on top.
- Garnish - Sprinkle garam masala powder and garnish with fresh mint and coriander leaves. Enjoy with some plain rice, naan, paratha or roti/chapati!
Expert Tip
Use freshly crushed black pepper or omit it entirely if you want to have an enhanced green colour of the curry.
Variations
- Hariyali Chicken Tikka is yet another very popular South Asian appetizer. It is basically this same dish just made without a curry and served on skewers. Reduce the amount of yogurt and cream in this recipe and after marination put the chicken on skewers and grill or pan fry it.
- Make a Chicken Paratha Roll by putting this green chicken on a paratha, top with sliced red onions and roll.
FAQs
Of course, feel free to swap with bone-in chicken. It will increase the cooking time though.
You can definitely store the green paste/sauce for 3-4 days in the fridge. You can also marinate the chicken overnight and cook it the next day. hariyali chicken lasts for 4-5 days in the fridge.
More Pakistani Chicken Dishes
If you love this Hariyali Chicken Curry, then definitely try these:
- Achari Chicken
- Chicken Handi
- Chicken Tikka Masala
- Murgh Mussallam (Whole Stuffed Chicken)
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📖 Recipe
Hariyali Chicken (Green Chicken Curry)
Ingredients
- 500 g (1.1 lb) boneless chicken breasts cut in cubes 4cm (2inch) cubes
- ¼ cup cooking oil
- ¼ cup yogurt
- ¼ cup cooking cream
- 1 teaspoon ginger garlic paste
- ¾ teaspoon salt
- ¼ teaspoon black pepper powder
- ½ teaspoon white pepper
- ½ teaspoon red chili powder
- 1 teaspoon cumin powder
- ¼ teaspoon garam masala optional
Green Marinade
- 2-3 green chilies
- ⅓ cup (~10g) fresh coriander with tender stems tightly packed
- 20 (5g) fresh mint leaves
- 2 tablespoon lemon juice
- ¼ cup yogurt
Instructions
- Blend all the green marinade ingredients together till smooth.
- Pour this green masala into the chicken along with salt, black pepper powder, white pepper, cumin powder, red chili powder, additional yogurt, cooking cream and ginger garlic paste. Mix well and marinate for at least 1 hour or overnight for best results.
- Heat oil in a pan and add the chicken. On medium high heat fry for 3-4 minutes then lower the heat to medium low, cover and let the chicken cook completely which takes approximately 10 minutes.
- When the chicken is cooked, increase the heat and fry for 2-3 minutes on medium high till any remaining water dries.
- Cover again and leave the curry on low heat for 4-5 mins. The oil will separate from the gravy.
- Put the chicken in a serving plate, garnish with fresh chopped coriander and mint leaves. Sprinkle the garam masala and serve with naan or roti.
Video
Notes
- You can substitute with bone-in chicken.
- Use freshly crushed black pepper or omit it entirely if you want to have an enhanced green colour of the curry.
Nutrition
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This post was originally published on June 15, 2020 and has been updated with new pictures and details.
Samreen Nasir says
Loved it ... it turns out v good ... everyone loved it v easy n yummy recipe
SM says
Very quick and easy recipe! Turned out very delicious!!
Chili to Choc says
Yaay glad you liked it!