Hariyali Chicken (Green Chicken Curry)
Serves 8
20 mins prep
60 mins cook
80 mins total
This Hariyali Chicken, also known as Hara Masala Chicken or Green Chicken Curry, is one of the easiest and most flavorful Indian chicken curries you can make. Tender, spiced chicken is simmered in a rich, vibrant green gravy made with fresh cilantro, mint, green chilies, and aromatics. It's creamy, herby, and perfect with rice or flatbread.
Marinate the Chicken: In a medium bowl, combine ground coriander, cumin, garam masala, black pepper, turmeric, salt, ginger garlic paste, and yogurt. Add chicken and mix well to coat. Cover and marinate for at least [timer minutes=60]1 hour[/timer] (or overnight for deeper flavor).
Brown the Onions: Heat oil in a cast iron casserole dish over medium-high heat until shimmering. Add sliced onions and sauté until golden brown, stirring often—about [timer minutes=10]10–15 minutes[/timer]. Use a slotted spoon to transfer onions to a plate.
Sear the Chicken: In the same pot, add the marinated chicken (shaking off excess marinade) and brown on all sides at high heat for [timer minutes=3]3–4 minutes[/timer], turning occasionally. Turn off the heat.
Make the Green Masala: In a blender, add the cooked onions, soaked (and drained) cashews or cashew butter, green chilies, cilantro, mint, and the leftover marinade. Blend with ¼ to ½ cup of water (as needed) until smooth but not ultra-fine. The consistency should be thick but pourable.
Simmer the Curry: Pour the green masala into the pot with the chicken and stir well to combine. Add water as needed, about ½ cup or more—to adjust the consistency. Bring to a gentle boil over medium-high heat, then reduce the heat to low. Cover and simmer for [timer minutes=30]30–40 minutes[/timer], stirring occasionally, until the chicken is cooked through and oil begins to separate.
Tip: Check occasionally to prevent sticking or burning at the bottom. Add a splash of water if needed.
Finish with Cream: Top with heavy cream or coconut milk, and stir gently to combine. Serve hot with rice or flatbreads.