Hariyali Chicken (Green Chicken Curry)
This Restaurant-Style Hariyali Chicken (Green Chicken Curry) is one of the best one-pot chicken curries you can make — no marination required. It’s creamy, mildly spicy, and full of bright, fresh flavours, yet incredibly simple to cook. I didn’t have cream the day I made it, so I used milk instead, and it still turned out beautifully creamy with a smooth, rich texture that feels light and comforting.
Fresh coriander, mint, and green chillies give this...
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Ingredients
For the Green Paste
fresh coriander (leaves + stems)1cup
mint leaves1cup
big green chillies2
For the Chicken
boneless chicken thighs1kg
ghee (clarified butter)3tbsp
ginger garlic paste2tbsp
Kashmiri or Degi mirch powder1/2tbsp
turmeric powder1tsp
thick curd (yogurt), whisked1cup
white pepper powder1/2tbsp
cumin powder1tsp
Salt - to taste
milk (at room temperature)1cup
slit green chilli1- fresh coriander, finely chopped (for garnish)3tbsp
Nutrition (per serving)
Calories
557.5kcal (27.88%)
Protein
42.0g (84%)
Carbs
10.0g (3.64%)
Sugars
4.5g (9%)
Healthy Fat
17.6g
Unhealthy Fat
20.0g
% Daily Value based on a 2000 calorie diet
How to make Hariyali Chicken (Green Chicken Curry)
Prep the Chicken
- Step 1
Wash the chicken thighs, pat them dry, and cut into 2-inch pieces. Set aside.
Make the Green Paste
- Step 1
Blend coriander, mint, and chillies with 3-4 tbsp water into a smooth paste. Keep aside.
Cook the Chicken
- Step 1
Heat ghee in a heavy-bottomed pan on low-medium heat.
- Step 2
Add ginger–garlic paste and sauté for 1–2 minutes until fragrant and lightly golden.
- Step 3
Add Kashmiri/Degi mirch and turmeric. Stir for 10-15 seconds without letting it burn.
- Step 4
Add the chicken pieces and cook on medium-high heat for 5-6 minutes, stirring occasionally, until sealed and lightly golden.
- Step 5
Add the green paste. Mix well and cook for 4-5 minutes, stirring often so it doesn’t stick.
- Step 6
Lower the heat, add whisked curd, and mix well. Cook on medium heat for 8-10 minutes until the masala thickens and the chicken is about 70% done.
- Step 7
Add white pepper, cumin powder, and salt. Cook for 3-4 minutes more.
- Step 8
Pour in the milk and add the slit green chilli. Mix, cover, and cook on low heat for 12-15 minutes, until the chicken is tender, the gravy thickens, and the oil separates.
- Step 9
Garnish with chopped coriander. Serve hot with roti, paratha, naan, or steamed rice.
Nutrition (per serving)
Nutrition (per serving)
Calories
557.5kcal (27.88%)
Protein
42.0g (84%)
Carbs
10.0g (3.64%)
Sugars
4.5g (9%)
Healthy Fat
17.6g
Unhealthy Fat
20.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Fresh coriander and mint give the best green colour and flavour — avoid wilted leaves.
Adjust green chillies depending on how spicy you like it.
Rest the curry for 5 minutes before serving — the flavours deepen beautifully.
FAQS
Can I use chicken breast instead of chicken thighs?
Yes, but it cooks faster. Reduce the final cooking time by 3–4 minutes to avoid dryness.
Why did my yogurt split?
This happens when heat is too high. Lower the flame before adding curd and whisk it well.
Can I make the green paste ahead of time?
Yes. Store it in the fridge for 1 day or freeze for up to 1 week. Tip: Add a squeeze of lemon to maintain the bright green colour.
Can I skip mint?
Mint adds freshness. If you don’t prefer the flavour, reduce it to half — do not skip completely.
How do I make the gravy thicker?
Cook uncovered on low heat for a few extra minutes until it thickens.
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨
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