Hariyali Chicken | Hariyali Murgh | Green Chicken Curry | Murg Hara Masala | Kitchenstagram
Hariyali Chicken, also known as Hariyali Murgh or Hara Bhara Chicken, is a vibrant north Indian recipe that brings together the freshness of herbs with tender, juicy chicken. The word hariyali means “greenery,” referring to the beautiful green coating created by the flavourful herb marinade. Naturally gluten-free, this dish can be served as a starter, appetizer or paired with your favourite sides for a satisfying meal.
If you enjoy cooking with fresh herbs or often have green chutney in your kitchen, this recipe is sure to become a regular favorite. It also cooks quickly, making it a great choice for busy weeknight dinners as well as weekend barbecues and grilling sessions.
The combination of coriander and mint creates a clean, refreshing taste that perfectly complements the succulent chicken. Along with its eye-catching appearance, the dish delivers a balance of creamy texture and herbaceous flavours that make every bite memorable. It is widely enjoyed in restaurants, roadside dhabas and home kitchens alike for its vibrant flavour and versatility.
Why you’ll love this recipe?
With a jar of green chutney already in the refrigerator, the marinade is ready in just 5 minutes.
Marinate the chicken in advance and cook it whenever you’re ready to serve.
Unlike heavily spiced marinades, this one has a fresh, creamy flavour. Adjust the spice level to suit your taste.
The same marinade works wonderfully with vegetables, paneer, fish or shrimp.
Ingredients for Hariyali Chicken:
Chicken: You can use either bone-in or bone-less chicken.
Curd: Curd adds creamy texture, gently tenderises the chicken and gives the gravy a mild, balanced tang.
Fresh Herbs: Coriander, mint and a few curry leaves are blended together to create the signature vibrant green colour and fresh herbaceous flavour.
Green Chilies: Green chilies add heat to the dish and you can adjust the quantity based on your preferred spice level.
Cashews: Blended into the paste to naturally thicken the gravy and provide a rich creamy consistency without adding cream.
Ice cubes: Keep the herbs cool while grinding, helping the green paste retain its bright colour.
Aromatics: Onions along with ginger-garlic paste form the savory flavour base of the gravy.
Spices: Turmeric, cumin powder and garam masala bring everything together and perfectly balance the flavours.
Serving suggestions:
Hariyali chicken tastes best with simple accompaniments that complements its fresh, herby flavours without overpowering them. Hariyali Chicken pairs well with naan, Lachha Paratha, Jeera Rice and Green Pepper, Cherry Tomatoes & Green Peas Pulao.
Storage Tips:
Refrigerator: Transfer the cooled chicken to an airtight container and refrigerate for up to 2 days. While reheating, add a small splash of water and warm it over low heat to keep the gravy smooth and creamy.
Freezer: Freeze in freezer-safe container for up to 1 month. Defrost overnight in the refrigerator before gently reheating on the stovetop. The green colour may become slightly darker, but the taste remains just as delicious.
Reheating: Avoid bringing the curry to a vigorous boil after reheating, as it can fade the vibrant green colour and make the chicken less tender. Warm it slowly over low heat instead.
Ingredients:
1 kg Chicken, curry cut
4 tbsp Oil
1 tsp Turmeric Powder
1 tsp Cumin powder
Salt to taste
1 tsp Garam Masala
Juice of 1 Lime
Fresh Coriander, chopped
Ginger Julienne
Sliced Onion
For Green Paste:
2 nos. Onion
1/2 cup Mint leaves
1/2 inch Ginger, chopped
15-20 nos. Garlic Clove
10-12 nos. Green Chili
1 cup Fresh Coriander
1/2 cup Curd
1 tbsp Cashew Nuts
2 sprigs of Curry Leaves
Preparation:
- Step 1: In a mixer grinder add chopped onions, mint leaves, chopped ginger, garlic cloves, green chili, fresh coriander, curd, cashew nuts, curry leaves and ice cubes, grind until you get a smooth puree.
- Step 2: Heat oil in a wok. Add the chicken and fry on high heat. Once the chicken begins to turn golden, add turmeric powder and fry for 2-3 minutes.
- Step 3: Then add the green paste and cook on high, stirring often until the mixture begins to thicken.
- Step 4: Add cumin powder and sauté for 3-4 minutes. Then add water and salt, stir to combine. Allow the gravy to come to a boil.
- Step 5: Cover and cook on low heat for 15-20 minutes or until the chicken is cooked through.
- Step 6: Once the chicken is done turn off the heat. Add garam masala powder and lime juice, stir to combine.
- Step 7: Transfer the Hariyali Chicken in a serving platter and garnish with chopped coriander, sliced onion and ginger julienne. Serve hot with chapatis, rotis or rice. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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