5 from 10 votes
Hariyali Chicken (Green Chicken Curry)
Hariyali Chicken is a green curry featuring chicken cubes marinated in a fresh herb paste made from green chilies, coriander, mint, and lemon juice mixed with yogurt. The spiced chicken cooks in oil with yogurt and cream, developing a rich, mildly spiced sauce enhanced with ginger garlic paste and optional garam masala.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
368 kcal
Course:
Main Course
Cuisine:
Indian, Pakistani
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 368
% 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.