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Hariyali Chicken

  • 7 hours ago
  • 3 min read

Creamy, aromatic, and bursting with fresh herbs, this Hariyali Chicken is a deliciously comforting curry that is full of flavour. Tender chicken thighs are simmered in a rich green masala made with fresh coriander, mint, yogurt, cashews, and fragrant whole spices, creating a beautifully creamy gravy with just the right amount of warmth. Serve it with soft rotis, naan, or fragrant basmati rice for a meal that's perfect for both weeknight dinners and special occasions. 



Ingredients


For the Chicken Marinade

  • 1 kg  skinless, boneless chicken thighs, cut into quarters

  • 2 tbsp garlic paste

  • 1 tbsp ginger paste

  • 1 tsp turmeric powder

  • Salt and pepper to taste


For the Green Masala Paste

  • 1 tsp cumin seeds

  • 1 tsp whole black peppercorns

  • 3 small cinnamon stick pieces

  • 8 green cardamom pods

  • 5-6 cloves

  • 1 blade mace (javitri)

  • 3-inch piece fresh ginger

  • 8 to 10 garlic cloves

  • 2-3 green chilies (adjust to taste)

  • 36 cashews, soaked in warm water for 20 minutes

  • ¾  cup yogurt

  • 1 handful fresh coriander leaves

  • 1 handful fresh mint leaves


For the Curry

  • 2 tbsp ghee

  • 2 tbsp neutral oil

  • 2 medium onions, finely chopped

  • 1 tsp garam masala

  • 1 tsp Kashmiri chili powder

  • 1 tbsp kasuri methi (dried fenugreek leaves), crushed

  • 1-2 tsp sugar

  • 1-2 tbsp freshly squeezed lemon juice

  • Salt and pepper to taste


For Garnish

  • 1 tbsp fresh coriander, finely chopped

  • 1 green chili

  • 2 tsp lemon juice


Method


Step 1: Marinate the Chicken

  • In a large bowl, combine the chicken, ginger paste, garlic paste, turmeric, and salt. Mix well until every piece of chicken is evenly coated. Cover and let it marinate while you prepare the green masala.


Step 2: Prepare the Green Masala

  • Add the cumin, black peppercorns, cinnamon, green cardamom, cloves, and mace to a blender. Pulse until they form a fine spice powder.

  • Next, add the fresh ginger, garlic cloves, green chilies, soaked cashews, yogurt, coriander leaves, and mint leaves. Blend until smooth and creamy. Set aside.


Step 3: Cook the Curry

  • Heat the ghee and oil together in a large deep pan over medium heat.

  • Add the chopped onions and sauté  on a medium-high heat until they become soft and lightly golden.

  • Add the marinated chicken and cook for 6 to 8 minutes, stirring occasionally, until the chicken is about halfway cooked.

  • Lower the heat to medium and pour in the prepared green masala and stir well so every piece of chicken is evenly coated.

  • Cover and cook, stirring occasionally, until the chicken is fully cooked and the gravy has thickened. Continue cooking until the oil begins to separate and rise to the surface.

  • Sprinkle in the garam masala, Kashmiri chili powder, crushed kasuri methi, sugar, and lemon juice. Stir everything together and cook for another 2 to 3 minutes to allow the flavours to blend


Step 4: Garnish and Serve

  • Finish with freshly chopped coriander, a green chili and a drizzle of freshly squeezed lemon juice. Serve hot with soft rotis, naan, or steamed basmati rice.


Tips

  • Soaking the cashews makes the masala exceptionally smooth and creamy.

  • Chicken thighs stay juicy and tender, making them ideal for this recipe.

  • Adjust the number of green chilies depending on your preferred spice level.

  • For the best flavour, allow the curry to rest for 10 minutes before serving. This gives the spices and herbs time to fully develop.

  • Enjoy this rich and flavourful Hyderabadi classic with your favourite Indian breads or a bowl of steaming hot basmati rice.

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