Hariyali Chicken (Green Chicken Curry)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
368 kcal
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Course
Main Course
Hariyali Chicken (Green Chicken Curry)
Description
This green chicken curry highlights the herbaceous marinade of fresh green chilies, coriander, and mint blended with lemon juice and yogurt to tenderize and flavor the chicken. The chicken breast cubes absorb this vibrant green marinade supplemented with warming spices including cumin, black and white pepper, red chili powder, and optionally garam masala. Cooking begins with heating neutral oil before frying the chicken at medium heat until partially cooked. Then, lowering the heat and covering allows gentle simmering to cook the chicken thoroughly in its spiced yogurt-cream sauce.
The final step increases heat briefly to evaporate excess moisture and concentrate flavors, oil separates to signal readiness, and the curry develops a rich, creamy texture. Garnishing with fresh coriander and mint adds a bright herbal note, complementing the deep green color.
This curry pairs well with naan or roti, balancing its creamy, tangy, lightly spicy profile with soft breads. Marinating at least one hour or overnight helps deepen the herb and spice infusion. Using bone-in chicken or fresh cracked black pepper may alter flavor and appearance but can be done as preferred.
Ingredients
- 500 g chicken breast cut in cubes 4cm (2inch) cubes, boneless
- ¼ cup neutral cooking oil generic 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) Coriander tightly packed, fresh, with tender stems
- 20 (5g) mint leaf fresh
- 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.
Notes
- Bone-in chicken can be used instead of boneless if desired.
- Using freshly crushed black pepper enhances flavor but may reduce the curry's vibrant green color; omit if a brighter color is desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 368kcal | 18% |
| Carbohydrates | 8g | 3% |
| Protein | 28g | 56% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 84mg | 28% |
| Sodium | 620mg | 26% |
| Potassium | 381mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 518IU | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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