Name: Hariyali Chicken (Green Chicken Curry) Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1/3 cup (~10g) fresh coriander with tender stems (tightly packed); 20 (5g) fresh mint leaves; 2-3 green chilies; 2 tbsp lemon juice; 500 g (1.1 lb) boneless chicken breasts (cut into 4cm (2inch) cubes); 1/4 cup cooking oil; 1/4 cup yogurt; 1/4 cup cooking cream; 1 tsp ginger garlic paste; 3/4 tsp salt; 1/4 tsp black pepper powder; 1/2 tsp white pepper; 1 tsp cumin powder; 1/4 tsp garam masala (optional)

Jump to Recipe

If you love a curry that bursts with flavor and color, then Hariyali Chicken (Green Chicken Curry) belongs at the top of your must-try list. This vibrant North Indian dish is marinated with a blend of fragrant herbs and spices, giving it a fresh, lively aroma and an eye-catching emerald green hue. Succulent chicken cubes soak up the creamy, tangy green masala, transforming into a silky, utterly irresistible curry that pairs perfectly with warm naan or steamed rice. Whether you’re cooking for guests or giving your weeknight dinner an exciting upgrade, Hariyali Chicken (Green Chicken Curry) is guaranteed to invigorate your taste buds and brighten your table.

Hariyali Chicken (Green Chicken Curry) Recipe - Recipe Image

Ingredients You’ll Need

The magic of Hariyali Chicken (Green Chicken Curry) lies in its well-chosen blend of accessible ingredients. Each item brings its own flair—herbs for fragrance, spices for depth, yogurt and cream for luscious texture, and of course, tender chicken as the star.

Chicken Breasts (500g, cubed): Boneless chicken ensures quick, even cooking and allows the tangy green marinade to permeate every bite.
Cooking Oil (1/4 cup): Use a neutral oil to fry and carry the flavors without overpowering the fresh green aroma.
Yogurt (1/4 cup + 1/4 cup): Adds a gentle tang and tenderness to the chicken while creating a silky, rich gravy.
Cooking Cream (1/4 cup): This ingredient is key for a subtly indulgent, velvety finish—don’t skip it!
Ginger Garlic Paste (1 tsp): For a powerful flavor base that grounds the brightness of the herbs.
Salt (3/4 tsp): Seasoning is essential to bring out the flavors of both chicken and spices.
Black Pepper Powder (1/4 tsp): Adds subtle warmth and enhances the spice mix.
White Pepper (1/2 tsp): For a milder, earthier heat than black pepper, lending complexity.
Red Chili Powder (1/2 tsp): Brings just the right kick of heat and a hint of color.
Cumin Powder (1 tsp): Deepens the earthy notes and complements the herbaceous bouquet.
Garam Masala (1/4 tsp, optional): A finishing sprinkle for irresistible aroma right before serving.
Green Chilies (2-3): These are the heartbeat of your green masala, providing heat and that signature green color.
Fresh Coriander (1/3 cup, tightly packed): Use leaves and tender stems for vibrant color and citrusy freshness.
Fresh Mint Leaves (20 leaves): Mint is what makes this curry taste garden-fresh and uniquely bright.
Lemon Juice (2 tbsp): A squeeze of lemon uplifts the flavors and balances the richness of the cream and yogurt.

How to Make Hariyali Chicken (Green Chicken Curry)

Step 1: Blend the Green Marinade

Grab your blender or food processor and toss in the fresh coriander, mint leaves, green chilies, and lemon juice. Blend until super smooth—this green paste is the secret behind everything that makes Hariyali Chicken (Green Chicken Curry) so lively and aromatic. Scrape down the sides as needed to ensure you get every last bit blended beautifully.

Step 2: Marinate the Chicken

Pour the freshly blended green masala over your chicken cubes in a large bowl. Add the salt, black pepper, white pepper, red chili powder, cumin powder, additional yogurt, cooking cream, and ginger garlic paste. Mix everything really well; you want each chicken piece thoroughly coated. Let it marinate for at least one hour (though if you have more time, an overnight soak ensures maximum flavor and melt-in-your-mouth texture).

Step 3: Sear the Chicken

Once the chicken is marinated and beautifully green, heat the oil in a large skillet or pan over medium-high heat. Add the chicken and fry for about 3–4 minutes. The key is to get a gentle golden sear that seals in those flavors, without overcooking. You’ll start to smell the intoxicating aroma of herbs and spices mingling in the air!

Step 4: Simmer to Tenderness

Lower the heat to medium-low, cover your pan, and let the chicken cook through. This usually takes about 10 minutes. Letting it simmer gently allows the chicken to absorb the creamy sauce and become super tender, truly the hallmark of a great Hariyali Chicken (Green Chicken Curry).

Step 5: Dry Off Excess Moisture

When the chicken is cooked all the way through, increase the heat back to medium-high and fry for another 2–3 minutes. This step reduces any extra water and helps the sauce thicken, resulting in a glossy, clinging masala that’s wonderfully rich and deeply flavored.

Step 6: Rest for Maximum Flavor

Reduce the heat again to low, cover, and let your curry rest for 4–5 minutes. During this magic interval, you’ll notice the oil begins to separate from the sauce—a classic sign that your Hariyali Chicken (Green Chicken Curry) is ready and packed full of flavor.

Step 7: Plate and Garnish

Transfer the chicken to a serving platter, sprinkle with freshly chopped coriander and mint, and finish with a dusting of garam masala if you like. Now you’re ready to enjoy a feast for both eyes and taste buds!

How to Serve Hariyali Chicken (Green Chicken Curry)

Garnishes

When it comes to garnishing Hariyali Chicken (Green Chicken Curry), a handful of finely chopped fresh coriander and mint will enhance the green color and offer a breath of fresh aroma. Consider a light sprinkle of garam masala and a few thinly sliced green chilies for an extra zing. For creamier presentation, a drizzle of fresh cream in a swirl over the curry will dazzle any guest.

Side Dishes

Nothing complements this curry better than pillowy naan, roti, or any Indian flatbread that can soak up the luscious green gravy. Steamed basmati rice is just as classic and makes the meal hearty. To balance the richness, serve with a simple cucumber raita or light salad on the side.

Creative Ways to Present

Individual bowls with warm chunks of naan tucked alongside provide an inviting, bistro-style look at home. For parties, consider spooning the curry into mini cups or over crisp papadum chips as appetizers. You could even stuff the Hariyali Chicken (Green Chicken Curry) into wraps or parathas with crunchy lettuce and onions for a tasty green chicken roll.

Make Ahead and Storage

Storing Leftovers

Let any extra Hariyali Chicken (Green Chicken Curry) cool to room temperature before transferring it to an airtight container. It will keep happily in the fridge for up to three days, letting the flavors deepen even further overnight. Just make sure to use a container that seals tightly to preserve all that delicate herbaceousness.

Freezing

This curry takes well to freezing! Portion the chicken and sauce into freezer-safe containers, leaving a little space at the top. Hariyali Chicken (Green Chicken Curry) will freeze beautifully for up to one month. Defrost in the fridge overnight to retain the freshest texture and flavor.

Reheating

To reheat, simply add the curry to a saucepan over low heat and stir occasionally until it’s warmed right through. If the sauce is thick, add a splash of water or cream to revive the creamy consistency. Microwave reheating also works in a pinch, just cover to keep the curry moist.

FAQs

How spicy is Hariyali Chicken (Green Chicken Curry)?

The great thing about this dish is its flexibility—use fewer green chilies for a milder experience, or ramp up the heat to your preference. The flavors are bright and herbaceous, with heat that never overwhelms.

Can I make this recipe dairy-free?

Absolutely! Substitute the yogurt and cream with coconut yogurt and coconut cream for a dairy-free version. This keeps the curry beautifully creamy while adding a subtle tropical note that works wonderfully with the fresh herbs.

Is it possible to use bone-in chicken?

You can totally use bone-in pieces for Hariyali Chicken (Green Chicken Curry); just adjust the cooking time to ensure the chicken is cooked through. Bone-in meat offers even more juicy flavor, though the sauce may be a touch thinner.

Can I prepare the marinade ahead of time?

Yes! Blend the green masala up to two days ahead and store it tightly covered in the fridge. You’ll have your flavor base ready to go whenever you want to prep chicken or even try it on fish or paneer.

What if I don’t have fresh herbs?

Fresh coriander and mint are key for the color and flavor of Hariyali Chicken (Green Chicken Curry), but in a pinch, you could use a little dried mint and add more green chilies and a squeeze of lime for vibrance. The dish won’t be quite the same, but it’ll still be delicious.

Final Thoughts

With its irresistible aroma and stunning green color, Hariyali Chicken (Green Chicken Curry) is as much a feast for the eyes as it is for your taste buds. Don’t miss the joy of making this dish at home—give it a try and you’ll soon have a new favorite in your dinner rotation!

Hariyali Chicken (Green Chicken Curry) Recipe

★★★★★

4.7 from 30 reviews

Author: Noah
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Hariyali Chicken, also known as Green Chicken Curry, is a flavorful and aromatic dish made with a green marinade of fresh herbs and spices. Tender pieces of chicken are marinated in a vibrant green paste, then cooked to perfection for a delicious meal.

Instructions

Blend all the green marinade ingredients together till smooth. This will form the flavorful base of the dish.
Pour the 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. Ensure the chicken is well coated and marinate for at least 1 hour or overnight for best results.
Heat oil in a pan and add the marinated chicken. Fry on medium-high heat for 3-4 minutes, then lower the heat to medium-low, cover, and cook for approximately 10 minutes until the chicken is cooked through.
Once the chicken is cooked, increase the heat and fry for an additional 2-3 minutes on medium-high heat. This helps dry any remaining water.
Cover the curry and let it simmer on low heat for 4-5 minutes until the oil separates from the gravy. This enhances the flavors of the dish.
Transfer the chicken to a serving plate, garnish with fresh chopped coriander and mint leaves, sprinkle with garam masala, and serve hot with naan or roti. Enjoy the succulent and aromatic Hariyali Chicken!

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Cooking
Cuisine: Indian