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How to make Hariyali chicken recipe | green chicken curry | hariyali murgh masala

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
  1. Powder all the spices mentioned (to powder)
  2. Add the ingredients under To Grind and grind to a smooth paste
  3. Heat a pan with oil, add shahi jeera and curry leaves, sauté
  4. Add chicken, fry till it turns white in color.
  5. Cover and cook for 2 to 3 mins to release the moisture.
  6. Add green masala paste, fry for 2 mins to get a nice aroma.
  7. 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.
  8. 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.
  9. Serve hariyali chicken with Rice, roti or pulav.

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