hariyali chicken recipe | how to make hariyali murgh

hariyali chicken curry recipe

hariyali chicken recipe or green chicken curry is an Indian preparation of chicken cooked in a spinach & herbs-based gravy. It’s a very unique, pleasantly offbeat, and easy chicken curry recipe. Sometimes we feel like having something different from the usual home-style chicken curries. It’s for times like these that the hariyali chicken recipe will come handy.

Now the first impression might be that this chicken curry is just like palak chicken or the saag chicken, in which the gravy is made just with the spinach. But it isn’t. The hariyali chicken also has plenty of fresh mint and coriander in its gravy base. The freshly made green masala has a fantastic, vibrant color. The flavors are well balanced and the spices are just the right amount as to not overpower the taste of the spinach, mint, and coriander. The addition of pure desi ghee/clarified butter makes the hariyali chicken gravy a very rich in taste. Moreover, this is a quick chicken curry because it’s made in pressure cooker.

Serving Suggestion for Hariyali Chicken Recipe

It is highly recommended that you garnish the individual servings of hariyali chicken with crispy fried onions or barista. It will enhance the taste with it’s caramelized sweetness. I have also used flaked almonds for the nutty fragrance. Hariyali chicken curry tastes equally good with both roti and rice. Enjoy the hariyali murgh hot because after some time and upon reheating the taste changes because of the greens in it.

Delicious Chicken Curry Recipes

Now let’s take a look at the ingredients and preparation of hariyali chicken recipe.

how to make hariyali chicken recipe

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hariyali chicken recipe | hariyali murgh recipe | green chicken curry
 
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hariyali chicken recipe is an absolute delight for those who love the combination of chicken and greens cooked in pure desi ghee (clarified butter). The freshly ground green masala is made with spinach, mint, coriander leaves and green chilies and gives the curry a lip-smacking freshness and vibrant color.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 3-4
Ingredients
For the Green Masala
  • Baby spinach leaves or regular spinach - 200 grams
  • Coriander leaves - a handful
  • Mint leaves - a handful
  • Green chilies - 4, hot variety
For Crushing in the Mortar & Pestle
  • Garlic - 10 cloves
  • Ginger - 1 inch piece
  • Green cardamoms - 2
  • Cloves - 2
For the Hariyali Gravy
  • Chicken - 600 grams, brined for 5-6 hours (Bringing is optional but highly recommended. Check the brining method here)
  • Ghee/Clarified butter - ¼ cup
  • Onions - 1 cup, finely chopped
  • Tomato - ½ cup, finely chopped
  • Bay leaves - 2
  • Cinnamon - 1 inch stick
  • Black peppercorns - 6
  • Black cardamom - 1 big
  • Water - 2 cups
  • Turmeric powder - ¼ tsp
  • Coriander powder -1 tsp
  • Crushed black pepper - 1 tsp
  • Roasted cumin powder - 1 tsp
  • Salt - to taste
For Garnish
  • Crispy fried onion
  • Almond flakes
Instructions
  1. To make hariyali chicken recipe, start off my crushing together the garlic, ginger, cloves, and green cardamoms in a mortar and pestle.
  2. To make the green masala, boil the spinach until it wilts. Drain the spinach and let it cool down.
  3. Grind together the boiled spinach, mint, coriander leaves, and green chilies to a fine paste.
  4. Now heat desi ghee/clarified butter in a pressure cooker. Add in the whole spices; bay leaves, black peppercorns, black cardamom, and cinnamon.
  5. When the spices swell up and become fragrant, toss in the onions and saute until golden brown.
  6. Add the crushed ginger-garlic mixture and saute until the raw smell goes away.
  7. Then toss in the tomatoes and some salt. Cook the tomatoes till they turn soft and ghee begins to separate.
  8. Add the ground spices; turmeric, coriander, roasted cumin, and crushed black pepper. Saute for a few seconds.
  9. Add in the chicken and saute it with the masala for 7-8 minutes.
  10. Now add the green masala paste and saute for about 5 minutes so that the spinach loses it's raw smell.
  11. The ghee will separate again and that's when you add water and adjust the salt. Be careful because the chicken is brined and already salty. The chicken is half-cooked at this stage and I have added 2 cups of water.
  12. Pressure cook the hariyali chicken curry for 2-3 whistles or until the chicken is done.
  13. When the pressure releases, open the cooker. Turn the heat back on the simmer the curry for 2 more minutes.
  14. Hariyali chicken recipe is ready. Serve it in individual plates and garnish with some crispy fried onions and flakes almonds. Enjoy hot!
Notes
Enjoy the hariyali chicken recipe hot because after some time and upon reheating the taste changes because of the greens in it.

 

hariyali chicken recipe with step by step pictures below


Step 1

Prepare the ingredients for making hariyali chicken recipe.

hariyali chicken recipe ingredients


Step 2

These are the ingredients to prepare the green masala.

green masala chicken ingredients


Step 3

Boil 200 grams of spinach in enough water until it wilts. Then drain it and allow it to cool.

boiling the spinach for green masala paste


Step 4

Combine a handful of mint, a handful of coriander leaves, 4 green chilies of hot variety, and boiled spinach in a blender.

making hariyali chicken recipe


Step 5

Grind to a smooth paste. Green masala for chicken curry is ready.

green masala for hariyali chicken curry recipe


Step 6

Combine 10 cloves of garlic, 1-inch piece ginger, 2 cloves, and 2 green cardamoms in a mortar and pestle. Pound them well.

making hariyali chicken gravy


Step 7

Now heat 1/4 cup desi ghee/clarified butter in a pressure cooker. Add in the whole spices; 2 bay leaves, 6 black peppercorns, 1 big black cardamom, and 1-inch cinnamon.

making hariyali chicken masala


Step 8

When the spices swell up and become fragrant, toss in 1 cup of finely chopped onions and saute until golden brown.

recipe for hariyali chicken masala


Step 9

Add the crushed ginger-garlic mixture and saute until the raw smell goes away.

hariyali chicken masala recipe


Step 10

Then toss in 1/2 cup tomatoes and some salt. Cook the tomatoes till they turn soft and ghee begins to separate.

making green chicken curry indian


Step 11

Add the ground spices; 1/4 tsp turmeric, 1 tsp coriander, 1 tsp roasted cumin, and 1 tsp crushed black pepper. Saute for a few seconds.

making how to make green chicken gravy


Step 12

Add in the 600 grams chicken and saute it with the masala for 7-8 minutes.

how to make how to make green chicken gravy


Step 13

Now add the green masala paste and saute for about 5 minutes so that the spinach loses it’s raw smell.

making hariyali murgh


Step 14

The ghee will separate again.

how to make hariyali murgh


Step 15

That’s when you add water and adjust the salt. Be careful because the chicken is brined and already salty. The chicken is half-cooked at this stage and I have added 2 cups of water.

making hariyali murgh recipe


Step 16

Pressure cook the hariyali chicken curry for 2-3 whistles or until the chicken is done.

pressure cooker chicken curry


Step 17

When the pressure releases, open the cooker. Turn the heat back on the simmer the curry for 2 more minutes.

making pressure cooker chicken curry


Step 18

Hariyali chicken recipe is ready. Serve it in individual plates and garnish with some crispy fried onions and flakes almonds. Enjoy hot!

green chicken curry indian recipe

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15 Comments

  • Reply
    P. Muralidharan
    February 6, 2018 at 5:07 pm

    so unique rcp..i love the garnish of fried onion

    • Reply
      sanulya
      February 7, 2018 at 10:14 am

      Thank you. The fried onions actually increase the taste of the curry with its caramelized sweetness. 🙂

  • Reply
    suchita girotra
    February 22, 2018 at 5:27 pm

    monica ji aaj main ye hariyali chicken banaya..sab log ungliyan chat te rahe gaye..main to fan ho gayi aapki cooking it..thank you ..family khush ho gayi aaj ka lunch khake

  • Reply
    Ye Hai Foodistan
    March 2, 2018 at 5:45 pm

    Hi there, Monica! Your hariyali chicken has such a beautiful color & I really love your aluminum utensils..Very nice style of serving the food.

    • Reply
      Monica
      March 5, 2018 at 9:32 am

      Thank you! 🙂 I am glad you like the presentation.

  • Reply
    Rajeshri Mahale
    March 8, 2018 at 8:43 pm

    super.. bhook lagli

    • Reply
      Monica
      March 10, 2018 at 2:36 pm

      Thank you Rajeshri. I am happy you find the recipe tempting. 🙂

  • Reply
    rimi gupta
    March 17, 2018 at 2:20 pm

    that barista n badam garnish makes the chicken look so royal

    • Reply
      Monica
      March 18, 2018 at 5:56 am

      It does, isn’t it? Thanks 🙂

  • Reply
    shomi mahant
    March 25, 2018 at 3:46 pm

    nice recipe. mujhe pudina pasand nahi hai..kya main skip kar sakti hoon?

  • Reply
    Lisha
    March 27, 2018 at 10:29 am

    chicken curry looks so good..i love that touch of fried onions in the end

  • Reply
    ayushi govardhan
    April 6, 2018 at 9:22 pm

    This sounds really divine, cannot wait to try this version

  • Reply
    aamna sardar
    May 10, 2018 at 7:38 pm

    i have been looking for a ‘hatke’ hariyali chicken recipe and i think i found it. i like the combination of the green paste with the leafy veggies and herbs. your blog is my go to place for making chicken recipes. 🙂

    • Reply
      Monica
      May 12, 2018 at 3:37 am

      Thank you so much Aamna.:)

  • Reply
    neelima sareen
    May 26, 2018 at 1:16 pm

    just like it’s name, your hariyali chicken is loaded with green leafies. lovel;y combination of palak, dhaniya and pudina.

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