Haryali Chicken

Hariyali Chicken Curry (Green Chicken) is an easy Punjabi recipe that's made with a base of yogurt and green herbs. It's ready in 30 minutes!

Course Main Course

Cuisine Pakistani, Pakistani/Indian

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings

Calories 323kcal

Place the yogurt, coriander leaves, mint leaves and chillies into a hand blender or a regular blender and blend until smooth. Set aside.
Heat oil in a large pot or skillet, and add the chicken. Saute for 4-5 minutes or until the chicken changes color.
Add the ginger garlic paste and cook for a 3-4 minutes until fragrant.
Now add the green yogurt masala and 1-2 tablespoons of water. Lower the heat and cover the pot with a lid.
Cook for 5-7 minutes, while stirring in between, until the chicken is cooked through.
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 and the gravy has thickened slightly.
Add lemon juice and butter, and mix.
Serve with rice, paratha or naan.

Ingredient Notes:

Yogurt: Use full-fat plain yogurt for the best results. I do not recommend using greek yogurt as it would alter the taste a bit, but can be used in a pinch.
Green chillies: You can skip altogether if you don't want the recipe to be spicy. Thai green chillies or jalapeno is recommended.
Ginger garlic paste: Use homemade or store bought. You can also use freshly chopped garlic and ginger.
Chicken: I use chicken breast for this recipe as it cooks fast, but you can also use bone-in chicken or even boneless chicken thighs. However, the cooking time will increase by 10-15 minutes.

Make Ahead: You can also make the green masala ahead of time, and store it in the fridge for 3-4 days.