Hariyali Chicken aka Green Chicken Curry is the answer to your prayers when it’s almost dinner time and you still haven’t made anything. I mean, what could be better than chicken coated in a herby yogurt green chutney? Not much!
I don’t know why it’s taken me so long to post this recipe on the blog.
It’s one of those recipes that I make quite often, and I cherish it a lot for its simplicity and of course the mind blowingly delicious flavours it is full of.
If you’re a regular reader around here, you must be tired of hearing this, but my cooking style is all about keeping it as simple as possible, yet not compromising on flavours at all.
Indian and Pakistani recipes are often thought to be difficult to replicate at home as they tend to require lots of spices, whole garam masala and different cooking techniques.
But I’ll tell you something that I feel strongly about; South Asian cooking can be made easy and still be delicious, without using too many spices. It’s true!
If you go through my Indian and Pakistani recipes on the blog, you’ll see I rarely use hard to find spices and garam masala but they still turn out delicious. Simple, but super delicious and soul satisfying.
So let’s talk more about this delicious green chicken curry. Because talking about food is always so much fun.
So What Exactly Is It?
Hariyali Chicken is made with a base of yogurt and green chutney.
You can use either boneless chicken, or bone in chicken. I usually use boneless chicken because it cooks even faster.
Btw, the word hariyali quite literally means greenery...get it...since its a green chicken curry full of green herbs? 😀
If you have green chutney stored in your fridge, you can simply whisk it well with the yogurt and then add it to the chicken.
Here’s my recipe for green chutney. You can make a big batch, and store it in the fridge in an airtight jar or container for up to one week.
How Do You Make It?
Making Hariyali Chicken is super duper easy.
- Start by making the yogurt chutney which just involves blitzing coriander, mint, green chilli and garlic cloves with yogurt in a blender. If you already have green chutney stored in your fridge, then just whisk it with the yogurt. Set aside.
- In a large pot, heat the oil, and fry the chicken in a bit of ginger and garlic paste.
- Then add this yogurt green chutney, and cover the pot and cook on medium high heat.
- Then remove the lid, and cook on high heat until the chicken is cooked through and the oil has separated from the curry.
- And that’s it…the easiest green chicken curry aka Hariyali Chicken is ready.
Serve it with rice or naan, and life is perfect once again. 🙂
More Delicious Indian and Pakistani Recipes
- 1/2 cup yogurt
- 1 cup packed coriander leaves
- 1/2 cup packed mint leaves
- 1/2 teaspoon lemon juice
- 1 green chilli
- Salt to taste
- 1-2 tablespoons water
- 2 tablespoons oil
- 1 tablespoons ginger garlic paste
- 500 grams boneless chicken cut into 1 inch cubes
- Place the yogurt, coriander leaves, mint leaves and chilli into a hand blender or a regular blender and blend until smooth. Set aside.
- Heat oil in a large pot, and add the chicken and ginger garlic paste. Saute for 1 or 2 minutes.
- Now add the green yogurt masala, lower the heat and cover the pot with a lid.
- Cook for 5 minutes, and then remove the lid and increase the heat.
- Cook the hariyali chicken on high heat, while stirring continuously, until you see the oil separating from the curry.
- Serve immediately with naan or rice.