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Ruchik Randhap

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Hariyali Chicken | North Indian Style Chicken Curry


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Hariyali Chicken is a beautiful curry made with a blend of spinach, fenugreek and coriander leaves. It tastes beautiful with rice or chapathis.

Folks I realise that it had been a while since my hubby contributed some of his genius recipes to the blog. I sort of pestered him to cook something new. I say ‘new’ because he does cook on & off but mostly stuff that is already on the blog. Sometimes, variations of existing recipes are tried but we forget to record the changes. The Hariyali Chicken was tried and loved so much by our daughter who is a massive green curry fan. Just like her mama 🙂 We try and give her a dose of green curry in some or the other form every week. She thoroughly enjoys her meal and will have 2 lunches that day, one at school and the one one relishing her green curry. So now you know why this blog is evergreen with green masala based recipes 🙂

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Serving suggestions

The Hariyali Chicken curry was made when the weather outside was bleak and so I didn’t get the best of pictures but trust me, it tasted amazing. The curry goes very well with any accompaniment – plain rice or pulao, chapathis, rotis, plain paratha, Kerala parota, neer dosa or regular dosa.

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Organic Kasuri Methi 50 G

Bayara Garam Masala Powder – 200 gm

Bayara Cashews Kernel Jumbo – 400 gm

Amul Pure Ghee, 905 gm

So without any further delay let us dive straight into today’s delicious recipe! Do give it a try and please, if I may request you, if you have tried my recipes and liked them please do rate them (stars provided against my recipe) in the recipe card template below. Not all of my old posts have been updated into the new template but if there is a recipe card for your favourite recipe, do give it as many stars as you think it deserves.

Love the Hariyali chicken curry? Then you must try these recipes

Chicken Green Curry

Egg Green Curry

Paneer Green Masala

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Hariyali Chicken | Chicken Green Curry

A delicious chicken curry made with coriander & mint leaves and a dash of dried fenugreek leaves makes for a wonderful accompaniment to rice or chapathis
4.56 from 9 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Keyword: Chicken
Prep Time: 30 minutes
Cook Time: 30 minutes
Author: Shireen Sequeira

Ingredients

  • 1 kg chicken on the bone
  • salt to taste
  • 3 tablespoons ghee
  • 4-5 cloves of garlic finely chopped
  • 1/2 onion finely chopped
  • 1 teaspoon kasuri methi dried fenugreek leaves
  • 1 medium sized tomato deseeded and finely chopped
  • 1/2 cup thick yogurt whisked till smooth & creamy
  • 2-3 teaspoons fresh cream single cream, optional

For the Masala

  • 1 cup coriander leaves & tender stalk
  • 1/4 cup fresh mint leaves only
  • 4 green chillies medium spicy
  • 10 peppercorns
  • 1/2 teaspoon garam masala powder
  • 6 fat cloves of garlic
  • 1/2 inch ginger
  • 6-8 whole cashew nuts
  • 1/2 cup fried onions crumbled
  • 1/2 medium sized onion roughly chopped

To be Blanched

  • 1 cup palak spinach leaves

Instructions

  • Cut the chicken into medium sized pieces, wash and drain on a colander.
  • Grind all the ingredients mentioned under 'For the masala' to a fine paste, using a little water as required. To blanch the palak, place it in a bowl and pour boiling hot water over it, enough to cover all the leaves. Cover and keep aside for 2-3 minutes, then drain the water, refresh under cold water and transfer the leaves to a bowl of ice cold water for 5 minutes. Then grind it to a paste and keep aside.
  • Boil the chicken with salt till almost done. Keep aside. Alternatively, marinate the chicken with salt and shallow fry it till almost done. Keep aside
  • Heat ghee and add the finely chopped garlic and fry it for 4-5 seconds, then add the onions and fry till golden brown.
  • Add the kasuri methi and chopped tomatoes and fry for a minute
  • Then add the ground masala and fry on a low heat very well till the oil begins to separate
  • Add the whisked yogurt and continue to fry till the oil begins to separate.
  • Add the pureed spinach and cook for a minute or two and then add the boiled or fried chicken pieces only. Retain the stock and add it little by little and continue to cook on a low heat. Don't add all the stock in one go. Adjust the thickness of the gravy by adding it in parts and cooking till it gets nicely incorporated into the gravy.
  • If you are frying the chicken then you can add water instead as there won't be stock released during the process of frying.
  • Adjust the salt and add the fresh cream (optionajust before turning off the heat
  • Serve hot with chapathis, rotis or rice

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap

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Comments

  1. Sunita dantes says

    Thanks shireen looks amazing. Please can you share the ingredients of the garam masala as sometimes that makes all the difference.

    Thank you

    Reply

    • Shireen Sequeira says

      Hi Sunita,

      Thanks so much! Well, I use store bought garam masala powder and although I have made my own at home, it has always been in a hurry so I haven’t really noted down the ingredients. I will make it again and share the recipe with you shortly 🙂

      Reply

    • Shireen Sequeira says

      Hi Gracy,

      Fried onions are those that we fry for biryani – for garnishing. Once they cool, they turn crisp – you just crumble and use this.

      Yes, the ingredients for the masala are until ‘roughly chopped onion’

      Reply

  3. Elisha Martis says

    Hey, i tried the recipe today, it turned out really nice.
    I came across your blog recently and I am looking forward to trying more recipes

    Reply

    • Shireen Sequeira says

      Hi Elisha,

      Thanks a lot for the feedback! Happy that you liked this recipe! Do stay tuned for more recipes 🙂

      Reply

  4. Nadeem says

    Hi Shireen,

    Thanks for introduce the recipe. Should we add some lemon juice while having the dish? Just for a taste.

    Reply

  6. Melanie says

    Hi Shireen,
    I just love ur website. I’ve learnt cooking only through it.
    Just a boubt. The chicken had to be boiled first. Then marinated and again shallow fried or is it either one of the two?

    Reply

    • Shireen Sequeira says

      Hi Melanie

      Thanks a lot! Glad to know that you have learnt a lot of cooking from my website 🙂

      Well, it is either of the two – either boil or shallow fry..hope this clarifies

      Reply

  8. Aliya Taj says

    Hi there! This recipe seems quite healthy considering the amount of greens used in it. Further, the pictures of this green-colored chicken look so exotic. Would love to give this recipe a try.
    Thank you so much for sharing.

    Reply

  9. Tracy Searson says

    Cooked this last weekend, after having it as a take away from our local. So, delicious and easy to make. Tasted great the next day as well. Thank you.

    Reply

  10. Subu says

    Hi Shireen, thank you for this recipe. I have made this recipe now a few times and we throughly enjoyed it.
    I tweaked it a bit and I think it turned out well. Instead of boiling or frying the chicken, marinated it with salt, chili powder and turmeric and then let it cook after sautéing onions and tomatoes. Also, instead of using fried onions and raw onions, sautéed extra onions and used half of it into making the masala

    Reply

  11. Borus Johnson says

    Didn’t have much flavour had to add more Garam masala ground coriander and chilli powder x not at all like hariyali from a restaurant

    Reply

    • Shireen Sequeira says

      Sorry that this recipe didn’t work for you. We like the hariyali chicken to have mild flavours and not too bold or overpowering

      Reply

  13. Tim Loden says

    One of our favorites. The only change is that we use chicken breasts, bone-in. And the optional fresh cream is a decadent “must use”!

    Reply

  18. melisha noronha says

    This is one of my favourite chicken recipes and I make it at least once a fortnight. It’s also my go-to recipe when I want to impress my guests.

    Reply

    • Shireen Sequeira says

      Thank you so much for the lovely feedback Melisha!It makes me so happy to know that you like to impress your guests with this recipe too 🙂

      Reply
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