Indian Green Chicken Curry | Chicken Hariyali Recipe

 

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

Vidya
Green chicken curry (Indian) is a dish with greenish curry. It gets its color from the high amount of coriander leaves, green chilies, and mint leaves. Meat pieces also get a greenish tint as they get marinated in the paste of these green vegetables. This is the reason it got the name ‘hariyali (green) chicken’. This is a very delicious dish with nice aroma, marinated and cooked in the paste of fresh green herbs. It looks good and tastes good.
Prep Time 20 mins
Cook Time 40 mins
Marination Time 1 hr
Total Time 2 hrs
Course Dinner, Main Course
Cuisine Indian
Servings 5 people

Ingredients
  

  • 700 gm 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

  • 11/2 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

Instructions
 

  • In a mixer jar, add 11/2 cups 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, 1/2 cup curd, and 2 tsp lemon juice. Blend it well to make a smooth paste of it.
  • Take 700 gm chicken in a mixing bowl and add the prepared paste to it. Add 2 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp black pepper powder, 1/4 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 pepper and sauté for a few seconds. Then add 3 cardamom, 1/2 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.

Notes

  • You can use boneless chicken 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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