Green chicken masala curry | Hariyali chicken (murgh) recipe


Green chicken masala curry (Indian) is a dish with greenish curry. It gets its color from the high amounts of coriander leaves, green chilies, and mint leaves. Meat pieces too, get a greenish tint as they get marinated in the paste of these vegetables. This is the reason it got the name ‘hariyali (green) chicken’. This is a very delicious dish with a nice aroma, marinated and cooked in a paste of fresh herbs. It looks and tastes good.


Ready hot Indian green (hariyali) chicken curry served in a white dish


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Close up photo image of ready hot Indian green (hariyali) chicken served in a white dish

Green (Hariyali) Chicken Curry

Green chicken masala curry is a delicious and popular dish from India. Chicken gets cooked in a green curry made with coriander leaves, green chilies, and mint leaves. Try this curry at home for your next dinner.
Prep Time 20 minutes
Cook Time 40 minutes
Marination Time 1 hour
Total Time 2 hours
Course Dinner, Main Course
Cuisine Indian
Servings 5 people


  • 700 g chicken
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp black pepper powder
  • ¼ tsp turmeric powder
  • 1 tsp salt
  • 1 tsp kasuri methi
  • 1 tsp garam masala
  • 3 green cardamoms
  • 7-8 black peppers
  • ½ inch cinnamon stick
  • 2 tbsp oil
  • 2 tbsp ghee (clarified butter)

For marination

  • cup coriander leaves
  • 1 cup mint leaves
  • 15 garlic cloves
  • 1 inch ginger
  • 6 green chilies
  • 1 cup onions, chopped
  • 20 cashews
  • ½ cup curd
  • 2 tsp lemon juice


  • In a mixer jar, add 1½ cup coriander leaves, 1 cup mint leaves, 15 garlic cloves,and 1 inch ginger. Then add 6 green chilies, 1 cup chopped onions, 20 cashew nuts, ½ cup curd, and 2 tsp lemon juice. Blend it well to make a smooth paste of it.
  • Take 700 g chicken in a mixing bowl and add the prepared paste to it. Add 2 tsp coriander powder, 1 tsp cumin powder, ½ tsp black pepper powder, ¼ tsp turmeric powder, and 1 tsp salt. Mix everything well with the chicken and let it marinate for 1 hour.
  • Heat 2 tbsp oil and 2 tbsp ghee in a kadai (frying pan). Add 7-8 black peppercorns and sauté for a few seconds. Then add 3 cardamoms and inch cinnamon stick and sauté for a few more seconds.
  • Add the marinated chicken to the kadai. Keep the heat on medium-high and cook for 5 min. Add the remaining marinade and mix well. Put a lid on the kadai and cook for 10 min on medium heat.
  • Remove the lid and then stir well. Turn the heat to low, and then cover the lid. Let it cook for 20 min.
  • Add 1 tsp garam masala and 1 tsp kasuri methi. Mix them well with the meat and cook it for 3 min
  • Transfer the green chicken to a serving plate or bowl. You can serve it hot with roti, naan, or rice.


  • You can use boneless chicken pieces for this recipe, but a bone-in one will taste better.
  • For better taste, you can let the chicken marinate for more than an hour.


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