Hariyali Chicken, or Green Chicken, is a dish that’s as delicious as it looks. It’s packed with the fresh, zesty flavors of herbs and spices, and its bold green color comes from a marinade made with mint, coriander, and green chilies. The name Hariyali means “green” in Hindi, and this dish lives up to that name. Inspired by North Indian and Mughlai traditions, it uses yogurt and spices to create a marinade that’s both tenderizing and flavorful. The best part? It’s simple enough for a weeknight dinner but impressive enough for a special occasion.

Quick Recipe Highlights

• Prep time: 20 minutes
• Marination time: At least 1 hour (overnight is even better)
• Cook time: 20 minutes
• Serves: 4 people

This dish is beginner-friendly but benefits from a little patience. Marination is key—you want the flavors to really soak into that chicken. Don’t have a blender? No worries—finely chop your herbs and mix them by hand.

It’s also flexible. Prep the marinade ahead of time, or marinate the chicken the night before to save time. You can even freeze the marinated chicken and cook it later—perfect for meal prep fans.

Ingredients You’ll Need

Here’s what makes this dish sing:

• Chicken: Boneless breasts or thighs, cut into bite-sized pieces (bone-in works too for extra flavor).
• Fresh herbs: Coriander leaves (about a handful) and 20 mint leaves.
• Green chilies: Add as much or as little heat as you like.
• Yogurt: Helps tenderize the chicken and adds richness.
• Lemon juice: For that tangy kick.
• Spices:
  • Salt, black pepper, and white pepper.
  • Red chili powder (optional for extra heat).
  • Cumin powder (for a warm, earthy note).
  • Garam masala (optional, but it adds depth).
• Cream: To make the dish extra indulgent (swap with coconut milk or cashew cream for a dairy-free version).

Freshness is everything for this recipe, especially when it comes to the herbs. And if you’re running low on coriander? Substitute parsley—it changes the flavor slightly but still works.

How to Make It

1. Blend the Marinade

Start by making the vibrant green blend that gives this dish its signature look. In a blender, toss in your mint leaves, coriander leaves, green chilies, lemon juice, and yogurt. Blend until smooth. If it’s too thick, add a tiny splash of water to help it along.

2. Marinate the Chicken

In a bowl, add your chicken pieces. Sprinkle on all the spices—salt, black pepper, white pepper, red chili powder, cumin powder, and garam masala (if you’re using it). Then mix in the ginger-garlic paste, cream, and the green marinade you just made. Massage everything together until the chicken is well-coated. Cover and let it marinate in the fridge for at least an hour—or overnight if you can wait.

3. Cook the Chicken

Heat a drizzle of oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer. Let it sear for about 3–4 minutes on each side until lightly browned. Lower the heat to medium, cover the skillet, and let the chicken cook for 10 minutes. Stir occasionally to avoid sticking.

When the chicken is fully cooked (juices should run clear), turn the heat up slightly to thicken the gravy. Stir until most of the moisture evaporates, leaving a rich, flavorful sauce. You’ll know it’s ready when oil begins to separate from the gravy—a sign that your dish has hit peak flavor.

4. Garnish and Serve

Transfer the chicken to a serving dish and sprinkle on some freshly chopped coriander and mint. Want to go the extra mile? Add a pinch of garam masala or a drizzle of cream for a finishing touch.

Make It Your Own

This recipe is super adaptable. Here are a few ideas:

• For a dairy-free version: Use coconut milk or cashew cream instead of yogurt and cream.
• Milder options for kids: Skip or reduce the green chilies and red chili powder—it’ll still taste great.
• Special occasions: Garnish with roasted cashews or a swirl of cream to make it extra fancy.
• Winter twist: Mix in some spinach with the herbs if fresh mint isn’t available. It adds an earthy flavor and boosts the green color.

Perfect Pairings

Serve Hariyali Chicken with:

• Warm naan or parathas
• Steamed basmati rice
• Cucumber raita or a crisp salad on the side

Got leftovers? Lucky you. They’ll stay fresh in the fridge for up to three days. Just reheat gently so the chicken stays juicy. Want to freeze it? Marinate the chicken and store it in freezer bags for up to a month. Thaw it overnight, then cook as usual.

Hariyali Chicken is more than a meal—it’s a celebration of fresh, bold flavors. Whether you’re cooking for family or impressing dinner guests, this recipe will leave everyone asking for seconds. So, roll up your sleeves and give it a try—you’re going to love it!

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