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Hariyali Chicken (Green Chicken Curry)

Hariyali Chicken
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Hariyali Chicken, or Green Chicken Curry, is a vibrant and aromatic North Indian dish that brings together the freshness of mint, coriander, and yogurt. Perfect for pairing with naan or rice, this wholesome recipe is quick to prepare, making it a delightful choice for both weeknight dinners and special occasions.

Ingredients

Scale

For the Chicken

  • 500 g boneless chicken breasts (cut into 2-inch cubes)
  • ¼ cup 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 powder
  • ½ teaspoon red chili powder (optional for heat)
  • 1 teaspoon cumin powder
  • ¼ teaspoon garam masala (optional for depth)

For the Green Marinade

  • 2–3 green chilies (adjust for spice level)
  • ⅓ cup fresh coriander (tightly packed, with tender stems)
  • 20 fresh mint leaves (~5 g)
  • 2 tablespoons lemon juice
  • ¼ cup yogurt

Instructions

1. Prepare the Green Marinade:

Blend green chilies, fresh coriander, mint leaves, lemon juice, and yogurt into a smooth paste. If the mixture is too thick, add a small splash of water to help it blend.

2. Marinate the Chicken:

In a mixing bowl, combine the chicken cubes with salt, black and white pepper powders, red chili powder, cumin powder, ginger-garlic paste, yogurt, cooking cream, and your freshly prepared green marinade. Toss until the chicken is evenly coated. Cover the bowl and refrigerate for at least 1 hour. For best results, marinate overnight.

3. Cook the Chicken:

Heat oil in a large skillet over medium-high heat. Arrange the marinated chicken in a single layer and sauté for 3–4 minutes until lightly seared. Lower the heat to medium-low, cover the skillet, and let the chicken cook for about 10 minutes, stirring occasionally to avoid sticking. The chicken is done when the juices run clear.

4. Thicken the Gravy:

Increase the heat to medium-high and continue cooking for an additional 2–3 minutes to evaporate any excess liquid, allowing the gravy to thicken. Stir frequently.

5. Final Touches:

Reduce the heat to low, cover, and let the dish simmer for 4–5 minutes, or until the oil separates from the gravy. Garnish with freshly chopped coriander and mint leaves. Sprinkle a pinch of garam masala on top for extra flavor, if desired.

6. Serve and Enjoy:

Transfer the Hariyali Chicken to a serving dish and enjoy it hot with naan, parathas, or basmati rice.

Notes

Tips & Customizations

  • Milder Version: Reduce or remove the green chilies and red chili powder to make it family-friendly.
  • Dairy-Free Alternative: Substitute yogurt and cream with coconut milk or cashew cream.
  • Herb Substitution: Parsley can replace coriander in a pinch, though it slightly alters the flavor. For a winter twist, add spinach to the marinade for a deeper, earthy taste.
  • Make Ahead: Marinate the chicken a day in advance to save time or freeze the raw, marinated chicken for up to a month.

Serving Suggestions

Hariyali Chicken shines when paired with:

  • Warm naan or buttered parathas.
  • Steamed basmati rice.
  • Cucumber raita or a light green salad dressed with lemon juice.

Storage & Reheating

  • Fridge: Store leftovers in an airtight container for up to 3 days.
  • Reheating: Warm gently on a stovetop over low heat or microwave for a few minutes to avoid drying out the chicken.
  • Freezer: Freeze the marinated raw chicken in a freezer-safe bag for up to 1 month. Defrost in the fridge overnight before cooking.

Find it online: https://indianrecipe.info/hariyali-chicken/