Green chicken is a delicious Indian dish made by simmering chicken in green paste and spices.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Side
  • Cuisine: Indian

Ingredients

  • 500 gms chicken ((bone-in or boneless))
  • 2 tbsp oil
  • 1 sprig curry leaves ((optional))
  • ½ tsp cumin
  • 1½ tsp ginger garlic paste ((½ inch ginger, 3 garlic cloves))
  • ¼ cup yogurt (or curd (optional))
  • ¾ cup water ((or thin coconut milk))
  • ½ tsp Salt ((adjust to taste))
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1 cup coriander leaves ((tightly packed) with tender stalks)
  • ½ cup mint leaves ((tightly packed) (pudina))
  • 1 medium onion (diced)
  • 3 green chilies ((adjust as desired))
  • 3 green cardamoms ((or ½ tsp powder))

Method

  1. Add coriander leaves, mint leaves, green chilies, green cardamoms, onion, green chilies to a blender jar. If you do not have ginger garlic paste, then add half inch ginger and 3 medium garlic cloves to the same jar.
  2. Make a fine paste without adding water. Set this aside.
  3. Heat a pan with oil. Add cumin and allow them to crackle.
  4. Then saute the curry leaves until crisp. Then add ginger garlic paste and fry for a minute.
  5. Add garam masala, coriander powder and chicken. Fry till it turns white in color.
  6. Cover and cook for 2 to 3 mins.
  7. Add green paste, fry for 3 to 4 mins until a nice aroma comes out.
  8. Cover and cook for another 2 mins. This way the aroma of green masala and spice is absorbed by the chicken.
  9. Optional - Turn the flame to low. If using yogurt whisk it very well until smooth and then add it to the pan. Stir and cook for 3 to 4 mins till the yogurt is absorbed.
  10. Then pour water & add salt.
  11. Stir well and cook covered until the chicken is tender.
  12. Open the lid and cook until the gravy reaches a desired consistency.
  13. Serve hariyali chicken with rice or roti. If desired squeeze in some lemon juice before serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.