Hariyali Chicken | Hara Masala Chicken | Green Chicken

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Hariyali Chicken Hara Masala Chicken Green Chicken

Hariyali Chicken is a one-pot and convenient dish, takes only 30 minutes to prepare. Top-notch, unique, and famous dish from Pakistan and India. This Healthy, flavorful and delicious chicken curry is crafted with a mix of fresh green herbs, notably green chilies, mint, and coriander. Perfect to pair with naan roti and any rice.

What Is Hariyali Chicken?

Hara Masala Chicken is alternative name of this dish. Here ‘hariyali’ means green and chicken refers to meat. This green color originates from fresh herbs like mint, green chilies, fresh coriander leaves. This gives the dish a unique, refreshing taste rather red color typical curries – yum!!! 

Do you know the recipe of this cilantro chicken, is simple and quick as compare to any other red chicken curry. Firstly, I start by preparing a green paste using coriander, mint, green chilies, garlic and onions. Then cook the chicken in a deep pan with oil, salt and turmeric until its color changes.

Then add the green paste and continue cooking until the chicken is tender and the sauce thickens. This simple method yields a delicious, rich dish. You can also check other chicken recipe like Afghani Chicken Palak Chicken and Malai Chicken.

Indian herb chicken Masala offers an enjoyable twist unlike other traditional tomato-based red Indian curries. This healthy chicken recipe comes in two basic versions: one is a dry Hariyali Murgh, and the other includes a lot of gravy (curry).. I ensure you; its light lemony and herbal flavors stand out as something different than typical curries.

Chicken hara masala

Ingredients and Initial Preparations

Here’s a basic outline for making authentic Chicken hariyali. Detailed quantities and instructions you will find at the end of the post.

green chicken ingredients

  • Chicken: When choosing skinless (bone in or boneless) chicken for your dish, thoroughly clean under running water before cutting into medium-sized pieces for cooking. I mostly use bone-in. Mostly chef use boneless chicken for preparing tikka and kebeb. There is no hard and fast rules regarding chicken type, use what you have in your kitchen.
  • Oil/Ghee: Be prepared with oil or ghee for frying chicken, selecting either olive, canola, vegetable or butter depending on your personal preferences. But Clarified butter gives a unique taste.
  •  Fresh Coriander Leaves: I recommend to rinse coriander leaves under running water, pat them dry with kitchen towels, then roughly chop according to usage. One bunch or 20-30gs coriander will be added.
  • Fresh Mint Leaves: One bunch (20-30g) Mint leaves are enough for this recipe. As with coriander leaves, wash, dry, and roughly chop fresh mint leaves in a similar manner.
  • Green Chilies: take 4-5 green chilies and rinse the chilies under running water to remove their stems and roughly chop.
  • Onion: You can take either white or red onion. Peel and cut one medium-sized onion into small chunks for later blending with fresh herbs.
  • Ginger and Garlic: After peeling both ingredients, use a knife to chop them roughly before setting aside for later use.
  • Spices: We will combine salt, black pepper, cumin powder and garam masala powder in accordance with personal taste. Measure accordingly.
  • Yogurt/Coconut Milk: For optimal and creamy taste, utilize hang curd. Alternatively you can also use coconut milk.
  • Lemon Juice: Apply light pressure when rolling the lemon in order to extract more juice, cut in half and squeeze out all of its goodness.
  • Kasuri Methi: One tablespoon crush kasuri methi will be a part of our this hara masala chicken curry.

How to Make Hariyali Chicken

There are serval methods to cook this south Indian style green herb chicken. Some people like to marinate the chicken First and then cook. But I use the different approach to cook it on stovetop. The complete step-by step instruction with images are below for you ease. Wowza! Get ready for a flavor explosion and lets start it with me.

Make the Green Paste: First of all we will take a blender jar and put all the herbs, like coriander and mint leaves, green chilies, ginger, and garlic paste.

Add Everything in Jar

Now we will add fresh half-inch ginger and 4 to 5 medium-sized garlic cloves. Also combine yogurt along with 2 to 3 tablespoons of water. Blend them all and make a smooth, fine paste.

Make green sauce

Sauté the Onion: In a heated pan, pour some oil and saute onion until light brown. Cook the onion on medium heat.

saute the onion light brown

Fry Chicken: Introduce your resin and drained chicken in it and stir it on medium flame until chicken turn to pale color.

stir fry chicken

Add Spices: Please also include the turmeric powder, black pepper and salt as well. Let the chicken cook for a couple of minutes.

add spices

Combine Green Paste: It’s our time to place the green paste with the chicken and mix them well. Then simmer it for few minutes.

combine paste

Add Water: As oil rises up on the surface of the mixture, add some water to it and simmer it for 15-20 minutes on low heat by covering the pan with lid. Stir it periodically. Please also add garam masala, and salt to taste (After checking). Remove the lid and stir until the gravy has achieved the desired consistency and the chicken is well tender.

Simmer it

Garnish: You can easily garnish this chicken gravy with cream, cilantro leaves and julienned cut ginger. Ready to serve hot. You can also check Instant Pot herb chicken curry.

Cooked hariyali chicken masala

How to Serve it

This authentic Pakistani mint coriander Chicken Recipe pairs perfectly with roti, chapatis, parathas and naan to form a delicious meal. You can also enjoy traditional drinks like, lassi, hot cup of tea and chilled beverages.

The children in my house love this herb-marinated chicken so much that they even request it for their school lunch boxes. Specially my nephew Ahmad, he enjoys it a lot when I make it with bone less chicken.

How to Store and Reheat

Grab a air tight container and keep this curry in that sealed box/container and store it in the fridges for 2 to 3 following days. For longer, you can also store it in the freezer (20 days at least).

When you want to warm it, place it in the fridge overnight and then place it in the microwave oven. Choose medium power and a 2-minute time. Or warm it on the stovetop by adding a splash of water.

Pakistani Green Chicken recipe is a nutritious and protein-packed dish. It aids in the growth of muscles and boost human immunity. On the other hand, fresh herbs in this recipe provide essential antioxidants and vitamins that promote the overall health of the body.

Pro Cooking Tips

  • Chicken: For maximum juicy and flavor, opt for chicken thighs as they’re more succulent and juicier than their breast counterparts. You can also marinate them at least 2 or 3 hours (ideally overnight if possible) so their flavors can penetrate.
  • Thick Green Gravy: For optimal results, ensure your green paste is lump-free by using a powerful blender to mix ingredients thoroughly. Please make ensure to blend your ingredients well beforehand. And cook it until Gravy becomes thick.
  • Sauteing Chicken: When sautéing chicken, take care not to burn it. Keep stirring on medium heat until you achieve an evenly golden-brown sear.
  • Medium Heat: For optimal results, prepare this dish using medium heat. This allows the chicken to cook evenly without becoming dry. Simultaneously, It also helps in blending all flavors harmoniously together.
  • Yogurt: Several times I have tried this recipe, for an indulgent and creamy texture, I always suggest Greek yogurt is an excellent option. Regular yogurt or homemade curd, are best acceptable alternative. Just ensure to prevent curdling.
  • Gravy Consistency: Gravy should not be too liquidy, and should have the consistency that suits you. If it seems too thin, you can simmer it until you achieve what is desired. once cool it may thicken further as it sets.

Uses of Green Paste/ Hariyali Masala

The green paste made with herbs gives each dish its unique and signature flavor, from Biryani and Pulao to tikkas and kebabs. I bet you can use this green paste to make every meal taste better, healthier, and packed with greens. Here I will also guide you how you can use this green paste in various ways (Very Shortly).

  • To Make Grilled Hariyali Tikka: We will add thick YOGURT or hang curd to the green paste (2-3 teaspoons). Mix thoroughly and marinate the boneless chicken accordingly. Let the flavors mingle overnight in the refrigerator. Later, we will place your chicken pieces into the oven until they’re perfectly golden brown and cooked through.
  • To make -Hariyali Pulao: First, saute the chicken in GREEN PASTE by adding yogurt and garam masala; Cook until nearly done and take away any excess moisture. Pour three cups of water into a saucepan and bring to a boil. Next add pre-soaked, drained BASMATI RICE and simmer on low heat for several hours until it has all cooked down to perfection – served hot.
  • To Make -Chicken Hariyali Biryani: You will start by marinate chicken in green paste for biryani and cook until tender. Your next step will be to prepare basmati rice separately, then layer with the chicken, adding fried onions, mint, and saffron-infused milk. Cook on low until flavors combine into a fragrant biryani.
  • Other Recipes: by using same hara masala/green paste, you can make multiple recipes easily at home like (Hariyali Chicken tandoori, kabab, boti, hariyali momos and so many others dishes) Just keep in mind that green paste should be thick.

How This Recipe Helped me in Past

I’ve prepared this aromatic curry countless times, but I’ll never forget the memory of when we were short on vegetables and hotel vegetable supply was also late. At that day palak chicken was in the buffet menu. Without any spinach on hand, I took a risk and made this chicken dish instead.

I feared the chef would be shouted on me but the feedback was overwhelmingly positive. My head chef was delighted and rewarded me with a $10 note as appreciation. This dish has since become a regular addition to buffet. I was very happy and later on I tried some other variations of this recipe for the first time.

FAQs

How to make Hariyali Chicken?

Firstly, blend fresh green herbs like mint and coriander yogurt, garlic, and green chilis to create a marinade. Marinate the chicken in this mixture, then cook until tender and desired gravy consistency achieved.

Can I bake the Chicken in oven separately?

Yes, you can bake the marinated chicken in oven easily and but take care that it doesn’t burn. Later add it to green paste, and simmer it for few minutes.

Can I use bone-in chicken instead of boneless without changing the recipe?

If you prefer bone-in chicken, just swap out boneless pieces with bone-in ones (or vice versa) without altering your recipe amounts – thighs or leg pieces work especially well here.

How many calories are in this recipe?

A single serving contains 360 calories. And it can be increase and decrease depending upon ingredients, cooking method and serving size.

Conclusion:

Wrapping up, I designed this Hariyali Chicken recipe to be as straightforward and user-friendly as possible. I want to explain everything about this recipe because I’m obsessed with getting chicken curries perfect! I am already, offering you all of the essential tips and step-by-step guidance, you need for success. Why not you give a try to this mouthwatering meal and incorporate it into your everyday meals? I welcome any comments, ideas, or suggestions about this recipe that come your way. Any feedback is greatly appreciated.

Hariyali Chicken Recipe

This is a one-pot and convenient chicken dish, takes only 30 minutes to prepare. Top-notch, unique, and famous dish from Pakistan and India.it is crafted with a mix of fresh green herbs, notably green chilies, mint, and coriander. Perfect to pair with naan roti and any rice.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian, Pakistanti
Keyword: chicken hara masala, Chicken hariyali
Servings: 4 Servings
Calories: 355kcal

Equipment

  • 1 Blander Mixer
  • 1 Large Pan

Ingredients

  • 700 Grams Bone-in Chicken
  • 4-5 Tablespoons Oil
  • 1 Teaspoon Salt
  • ½ Teaspoon Black Pepper Powder
  • ¼ Teaspoon Turmeric Powder
  • 1 Teaspoon Garam Masala Powder
  • ½ Cup Water

Green Paste

  • 20-30 Grams Fresh Coriander Leaves
  • 20-30 Grams Fresh Mint Leaves
  • 3-4 Small Green Chilies
  • 4-5 Piece Garlic Cloves
  • 1 Inch Piece of Ginger
  • 1 Cup Yogurt

Instructions

  • Make the Green Paste: Take a blender jar and put all the herbs, like coriander and mint leaves, green chilies, ginger, and garlic paste.
    Add Everything in Jar
  • Take fresh half-inch ginger and 4 to 5 medium-sized garlic cloves. Also combine yogurt along with 2 to 3 tablespoons of water. Blend them all and make a smooth, fine puree.
    Make green sauce
  • Sauté the Onion: In a heated pan, pour some oil and saute onion until light brown. Cook the onion on medium heat.
    saute the onion light brown
  • Fry Chicken: Introduce your resin and drained chicken in it and stir it on medium flame until chicken turn to pale color.
    stir fry chicken
  • Add Spices: Please also include the turmeric powder, black pepper and salt as well. Let the chicken cook for a couple of minutes.
    add spices
  • Combine Green Paste: It’s time to place the green paste with the chicken and mix them well. Then simmer it for few minutes.
    combine paste
  • Add Water: As oil rises up on the surface of the mixture, add some water to it and simmer it for 15-20 minutes on low heat by covering the pan with lid. Stir it periodically. Please also add garam masala, and salt to taste (After checking). Remove the lid and stir until the gravy has achieved the desired consistency and the chicken is well tender.
    Simmer it
  • Garnish: You can easily garnish the Chicken gravy with cream, cilantro leaves and julienned cut ginger. Ready to serve hot.
    Cooked hariyali chicken masala
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