Hariyali Chicken (Green Chicken)

This Hariyali Chicken, also known as Hara Masala Chicken, is one of the easiest and most flavorful Indian curries you'll ever make. Succulent chicken simmers in a vibrant green gravy, brimming with cilantro, mint, green chilies, and aromatic spices. It's fragrant, creamy, and destined to become your new favorite-if you're ready to move on from chicken tikka masala and butter chicken!

Hyderabadi Flavors

Hyderabadi cuisine it appears has a love affair with all things cilantro, mint and green chilies. It's a magical combination that elevates everything from biryanis to kebabs. I grew up making and enjoying these incredible recipes, and I'm thrilled to share my version of hara masala chicken with you.

Why I Love This Recipe

• Creamy and Rich: Yogurt and cashews (or almonds) adds a luxurious texture-sometimes I use dried coconut for a distinctly rich taste, like our chicken curry. 
• Rich Aroma: Warm Indian spices and aromatics lay the savory foundation without overpowering the fresh herbs.
• Quick cooking: Boneless chicken thighs or tenders sear fast, lock in juices, and develop deep flavor through Maillard reaction.
• Balance the meal: You can serve a wholesome meal when you take care of the ingredients and how you pair it; see below suggestions for nourishing meals.

Key Ingredient Notes

• Chicken: Boneless thighs/tenders are ideal for tenderness and flavor. Breasts work too-just avoid overcooking.
• Herbs and Chilies: Hara masala means "green" masala. So we use cilantro, mint and green chilies (use serrano for more heat; jalapeño or shishito for milder flavor, remove the seeds to reduce heat). Add fresh fenugreek or dried fenugreek leaves (kasuri methi) for a flavor twist.
• Spices & Aromatics: Standard Indian blend-garam masala, coriander, cumin, turmeric, black pepper, onions, garlic, and ginger. For store-bought garam masala try zafrani or royal garam masala from Shaan or Everest.
• Creamy base: I use full fat or reduced fat yogurt and blended soaked nuts. I prefer cashews for but almonds work as well. For dairy-free options, try unsweetened coconut or cashew yogurt.
• Oil: Avocado oil is great for high-heat searing, without smoking or breaking down. Alternatives are olive oil and peanut oil.

Step-by-Step Visual Overview

A quick look at the process of making Hariyali Chicken. The full printable recipe is at the end of this post.

1. Marinate the chicken: Combine yogurt, spices, ginger‑garlic paste, and salt. Add chicken pieces and coat evenly.
2. Sauté the onions: In a heavy-bottomed pot, cook sliced onions in hot oil until golden brown-this builds your flavor base.
3. Sear the chicken: Wipe off excess marinade, sear chicken on high heat for 3-4 minutes until browned.
4. Blend the green masala: In a blender, process sautéed onions, soaked cashews (or butter), herbs, chilies, and leftover marinade-using minimal water. The paste should be thick yet pourable.
5. Simmer the curry: Return green masala and seared chicken to the pot. Bring to a boil, reduce heat, and cover. Simmer 30-40 minutes until chicken is cooked and oil separates. Add water if needed.
6. Finish with cream: Top with heavy cream or coconut milk, then garnish with cilantro.

How to Serve

• Rice: Serve with steamed basmati rice, saffron rice or veg biryani for a satisfying meal. For a balanced meal pair it with brown basmati rice, quinoa or millets.
• Flatbreads: A fabulous way to enjoy hariyali chicken, would be to scoop up the gravy with flaky parathas, warm naans or the more nutritious whole wheat naan.
• Vegetable Sides: Balance the richness with kachumber, easy aloo gobi or spicy roasted eggplant. These add more fiber and round out the meal.

Variations

• Dairy-free: Swap yogurt and cream with coconut or cashew yogurt and coconut milk; add a bit of lemon juice for tang.
• Nut-free: Use dried coconut in place of nuts.
• With Veggies: Add diced potatoes during the final 20 minutes of cooking.

Nutrition Notes

Hariyali chicken, made with plenty of fresh herbs, is protein-rich, gluten-free, and low in carbs. It's packed with B vitamins, phosphorus, selenium, antioxidants, and anti-inflammatory spices. It is also free from eggs, soy, and grains. For lower fat, remove visible fat and skim off excess oil after cooking.

More Chicken Recipes

• Kadai Chicken
• Chicken Korma
• Khichda (Chicken Rice Porridge)

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Hariyali Chicken (Green Chicken Curry)

This Hariyali Chicken, also known as Hara Masala Chicken or Green Chicken Curry, is one of the easiest and most flavorful Indian chicken curries you can make. Tender, spiced chicken is simmered in a rich, vibrant green gravy made with fresh cilantro, mint, green chilies, and aromatics. It's creamy, herby, and perfect with rice or flatbread.

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

1x2x3x

Print SaveSaved!

Course :Main Course

Cuisine :Indian

Servings: 8 Portions

Calories: 229kcal

Author: Roxana Begum

Ingredients

• ▢ 2 teaspoons ground coriander
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon garam masala or grind 1 cinnamon stick, 6 green cardamom pods, 5 cloves, 1 black cardamom
• ▢ 1 teaspoon ground black pepper
• ▢ ½ teaspoon turmeric powder
• ▢ ½ teaspoon salt adjust to taste
• ▢ 2 tablespoons ginger garlic paste
• ▢ 1 cup plain yogurt full-fat or reduced-fat, whisked, add lemon juice for more tang
• ▢ 2 lbs chicken bone-in, cut into medium pieces or boneless thighs/tenders/breast
• ▢ ¼ cup avocado oil or any neutral high-heat cooking oil
• ▢ 2 large onions thinly sliced (about 2½ cups)
• ▢ ¼ cup cashews or almonds, soaked in water or 2 tablespoons cashew butter
• ▢ 2 tablespoons pistachios or ground dried unsweetened coconut, optional
• ▢ 2-3 green chilies remove seeds to reduce heat if desired
• ▢ 1¼ cups fresh cilantro chopped
• ▢ 1 cup fresh mint leaves chopped
• ▢ 1 cup Water ¾ to 1½ cups, varies
• ▢ 2 tablespoons heavy cream lightly whisked until slightly thickened, or full-fat coconut milk, optional

US Customary - Metric

Equipment

• ▢
  Cast Iron Casserole Dish or heavy-bottomed pot
• ▢
  Blender

Cook ModePrevent your screen from going dark

Instructions

• Marinate the Chicken:
In a medium bowl, combine ground coriander, cumin, garam masala, black pepper, turmeric, salt, ginger garlic paste, and yogurt. Add chicken and mix well to coat. Cover and marinate for at least 1 hour (or overnight for deeper flavor).
• Brown the Onions:
Heat oil in a cast iron casserole dish over medium-high heat until shimmering. Add sliced onions and sauté until golden brown, stirring often-about 10-15 minutes. Use a slotted spoon to transfer onions to a plate.
• Sear the Chicken:
In the same pot, add the marinated chicken (shaking off excess marinade) and brown on all sides at high heat for 3-4 minutes, turning occasionally. Turn off the heat.
• Make the Green Masala:
In a blender, add the cooked onions, soaked (and drained) cashews or cashew butter, green chilies, cilantro, mint, and the leftover marinade. Blend with ¼ to ½ cup of water (as needed) until smooth but not ultra-fine. The consistency should be thick but pourable.
• Simmer the Curry:
Pour the green masala into the pot with the chicken and stir well to combine. Add water as needed, about ½ cup or more-to adjust the consistency. Bring to a gentle boil over medium-high heat, then reduce the heat to low. Cover and simmer for 30-40 minutes, stirring occasionally, until the chicken is cooked through and oil begins to separate.


  Tip: Check occasionally to prevent sticking or burning at the bottom. Add a splash of water if needed.
• Finish with Cream:
Top with heavy cream or coconut milk, and stir gently to combine. Serve hot with rice or flatbreads.

Notes

1. Alternative Method: Blend all masala ingredients (herbs, nuts, aromatics) first. Marinate the chicken in this paste, then sear and simmer as above.
2. Dairy-Free Option: Use unsweetened coconut or cashew yogurt and coconut milk instead of cream.
3. Oil Tip: You can skim off excess oil after cooking to reduce fat content.
4. Water Needs: May vary depending on pot size, material, and heat level. Adjust as needed while simmering.
5. Make-Ahead Tips: Marinate the chicken and/or prepare the masala base ahead of time. Store in the fridge for up to 24 hours.
6. Storage: Refrigerate leftovers for up to 5 days or freeze for up to 2 months. Reheat gently with a splash of water.
7. Nutrition Note: Nutritional values assume skimming off 1 tablespoon of oil before serving.

Nutrition

Serving: 1Portion | Calories: 229kcal | Carbohydrates: 8g | Protein: 13g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 250mg | Potassium: 298mg | Fiber: 2g | Sugar: 4g | Vitamin A: 506IU | Vitamin C: 7mg | Calcium: 90mg | Iron: 1mg

Did you make this recipe?I would love to know about it. Tag me @thedeliciouscrescent.