Hariyali chicken recipe | green chicken curry | hariyali murgh masala
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
- 300 gms chicken (bone-in or boneless)
- 1 cup water or thin coconut milk or 12 cashews ground to milk
- ¼ cup capsicum (optional)
- 1 sprig of curry leaves (optional)
- ½ tsp shahi jeera or cumin
- 1 tsp ginger garlic paste
- 1 tbsp. lemon juice
- Salt to taste
- 2 tbsp. oil
Spices (to powder)
- 1 tbsp. Coriander seeds
- 1 small black cardamom
- 3 green cardamom
- 2 inch cinnamon stick
- 4 cloves
- 1 strand mace
- ½ small nutmeg
- ½ tsp cumin or shahi jeera
- Few pepper corn
To Grind for making hariyali chicken
- 1 cup packed coriander leaves
- ½ cup packed mint leaves
- ⅓ cup of chopped onions
- 3 hot green chilies
- ½ tbsp. ginger garlic paste
How to make the recipe
- Powder all the spices mentioned (to powder)
- Add the ingredients under To Grind and grind to a smooth paste
- Heat a pan with oil, add shahi jeera and curry leaves, sauté
- Add chicken, fry till it turns white in color.
- Cover and cook for 2 to 3 mins to release the moisture.
- Add green masala paste, fry for 2 mins to get a nice aroma.
- Cover and cook for another 2 mins, this way the aroma of green masala and spice is absorbed by the chicken. Add capsicum if using. Fry for another two minutes.
- Add coconut milk or cashew milk, lemon juice & water if needed and salt. Cover and cook till the chicken is fully done and the desired consistency is achieved.
- Serve hariyali chicken with Rice, roti or pulav.
