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green masala chicken on a dark blue plate served with paratha.

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 4
Calories 323kcal


  • Blender
  • Skillet


  • 3/4 cup yogurt
  • cup  coriander leaves
  • 1/2  cup  mint leaves
  • 2 green chillies
  • 4 tablespoons oil
  • 450 grams boneless chicken cut into 1 inch cubes
  • 1 tablespoons ginger garlic paste
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper powder
  • 1-2  tablespoons  water
  • 1/2  teaspoon  lemon juice
  • 1 tablespoon butter


  • 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: 
  1. 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. 
  2. Green chillies: You can skip altogether if you don't want the recipe to be spicy. Thai green chillies or jalapeno is recommended.
  3. Ginger garlic paste: Use homemade or store bought. You can also use freshly chopped garlic and ginger. 
  4. 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. 


Calories: 323kcal | Carbohydrates: 10g | Protein: 28g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 846mg | Potassium: 965mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5327IU | Vitamin C: 30mg | Calcium: 173mg | Iron: 3mg