Hyderabadi green chicken curry served on a white plate.

Hyderabadi green chicken recipe (Hariyali chicken) with step by step photos and a recipe video. This chicken curry is green in color and is also known as hariyali chicken. The green color in the chicken comes from green chili, coriander leaves and mint leaves.

This hariyali chicken recipe is from Hyderabadi cuisine. Compared to the spicy Hyderabadi Chicken Dum Biryani and Hyderabadi Chicken Masala, this chicken gravy is thick, rich and mildly spicy. It gives a cooling effect to the body as it has mint leaves in it. Also, this chicken curry has a royal touch too… Almonds paste is used in making it.

About this Hyderabadi green chicken recipe:

Hyderabadi Hariyali chicken is one of the famous chicken recipe from Hyderabad. Though there are many variations in the way hariyali chicken is made but I like the taste of this particular recipe.

This recipe is from my friend’s Mom. Her Mom is born and brought up in Hyderabad and this Hyderabdi hariyali chicken is her recipe. This green chicken curry is made mostly during festivals and marriage functions in Hyderabad.

The hariyali chicken curry is mildly spicy in flavor and creamy in texture. The texture of the gravy is smooth and the chicken is soft and juicy inside. You can serve Hyderabadi green chicken curry with Roti/Naan/steamed rice.

Tips to make a perfect hariyali chicken:

  1. Marinate the chicken 2 hours or overnight. The longer it marinates the better it tastes. The chicken becomes soft & juicer inside and it absorbs all the flavors of the marinade. Make sure to cover it and refrigerate while marinating it.
  2. Do not make onion and almonds paste in advance. This paste turns brown in color. You can fry them and keep it aside. While cooking the chicken curry make the paste and add it.
  3. You can add green food color to the recipe. The natural green color (coming from coriander leaves, mint leaves and green chili) of the dish reduces when almond paste is added to the chicken gravy and hence traditionally, they add green food color while marinating the chicken. I have avoided it (not good for health) but if you want you can add it while marinating the chicken.
  4. The green chilies that I used are not too spicy but if you are using the chilies that are spicy then add as per your taste.
  5. Roasting the ginger and garlic before adding them to the marination removes the raw smell from it.
  6. You can replace almonds with cashews while making this chicken curry but traditionally they use almonds for the recipe.
  7. If you like the flavor of mint in the chicken then you can increase the quantity and add 1/2 cup mint leaves in the recipe. I reduced the quantity of mint leaves and added only 1/4 Cup to make the chicken curry.

Hyderabadi green chicken recipe with step by step photos:

Preparations to be done:

1. Making the green paste:

  1. Heat oil in a pan. Add ginger, garlic & green chilies.
  2. Saute until ginger & garlic is light brown in color. Switch off the flame.Frying the ginger & garlic for making the hyderabadi chicken curry
  3. Take a mixer/grinder jar. Add fried ginger, garlic and green chili.
  4. To this add coriander leaves & mint leaves. preparing the green paste for making hariyali chicken
  5. Add little water and grind it to a fine paste.
  6. Green masala to marinate the chicken for making  Hyderabadi green chicken curry is ready. Keep it aside. We will use it later to marinate the chicken.

2. To marinate the chicken:

  1. In a mixing bowl take chicken pieces, curd/yogurt, chicken masala powder, lemon juice, cumin powder, coriander powder, salt & green paste. Mix it well.
  2. Marinate for 2 hours or overnight. Marinating the chicken to make hyderabadi green chicken gravy

Making the green chicken curry:

1. Making the onion & almond paste:

  1. Heat oil in a pan and fry sliced onions. Saute until light brown.
  2. Now add almonds. Fry both until onions are golden in color. making the onion and almonds paste to add in Hyderabadi chicken gravy
  3. Take it out on a plate. Add water & grind it to a fine paste. Onions & almonds paste is ready. Grind it only when you are ready to cook chicken or it will turn dark brown in color.

2. Cooking the hariyali chicken:

  1. Heat 2 tbsp oil. Add the whole spices & saute it for a minute.
  2. Now to it, add onion and fry till it is golden in color. Saute the whole spices and onions to amke hyderabadi chicken curry recipe
  3. Next, add marinated chicken & cook it uncovered for 5 minutes.
  4. Cover and cook for 10 minutes. Making the hariyali chicken curry
  5. Add green chilies, onion & almonds paste, salt & water. Be careful while adding the salt as we have already added salt while marinating the chicken.Adding almons & onion paste, green chili, salt and water
  6. Mix it well. Cover & cook for 15 minutes.
  7. After 15 minutes Hyderabadi green chicken is ready to serve. Serve Hyderabadi chicken curry with Roti/Naan
  8. Serve hariyali chicken hot with Roti/Naan/Steamed rice.

Hariyali chicken recipe card:

Hyderabadi green chicken curry served on a white plate.
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5 from 1 vote

Traditional Hyderabadi green chicken recipe (Hariyali chicken)

Hariyali chicken is one of the famous Indian green chicken recipe from Hyderabad. This green chicken curry is made mostly during festivals and marriage functions in Hyderabad.
Course Main
Cuisine Hyderabadi, Indian
Prep Time 15 minutes
Cook Time 35 minutes
Servings 8 servings
Calories 400kcal
Author Preeti Nayak

Ingredients

To make the green paste:

  • 1- inch ginger chopped
  • 15 garlic cloves
  • 5-6 Green chilies
  • 1 Cup coriander leaves
  • 1/4 Cup Mint leaves

To marinate the chicken:

  • 750 gm chicken, cut into cubes
  • 1/2 cup Curd/Yogurt
  • 1 tsp Chicken Masala powder
  • 1 tbsp lemon juice
  • 1/2 tsp Cumin powder, Jeera powder
  • 1 tsp coriander powder, Dhaniya powder
  • Green paste
  • Salt to taste

To make the onion & almond paste:

  • 2 Onions sliced
  • 15 Almonds, Badam

whole spices:

  • 1 bay leaf, Tej patta
  • 5 cloves, Laung
  • 2 green cardamom, Choti elaichi
  • 1 black cardamom, Badi elaichi
  • 1 tsp caraway seeds, shahi jeera

Other ingredients to cook the chicken:

  • 2 tbsp oil
  • 1 onion, chopped
  • 3-4 green chilies, slit
  • Salt to taste
  • 2 cup Water

Instructions

Making the green paste:

  • Heat oil in a pan.
  • Add ginger, garlic & green chilies.
  • Saute until ginger & garlic is brown in color. Switch off the flame.
  • Take a mixer/grinder jar. Add fried ginger, garlic and green chili.
  • To this add coriander leaves & mint leaves.
  • Add little water and grind it to a fine paste.
  • Green masala to marinate the chicken for making Hyderabadi green chicken curry is ready. Keep it aside. We will use it later to marinate the chicken.

To marinate the chicken:

  • In a mixing bowl take chicken pieces, curd/yogurt, chicken masala powder, lemon juice, cumin powder, coriander powder, salt & green paste. Mix it well.
  • Marinate for 2 hours or overnight.

Making the onion & almond paste

  • Heat oil in a pan and fry sliced onions. Saute until light brown.
  • Now add almonds. Fry both until onions are golden in color.
  • Take it out on a plate. Add water & grind it to a fine paste. Onions & almonds paste is ready. Grind it only when you are ready to cook chicken or it will turn dark brown in color.

Cooking the hariyali chicken

  • Heat 2 tbsp oil. Add the whole spices & saute it for a minute.
  • Add onion and fry till it is golden in color.
  • Add marinated chicken & cook it uncovered for 5 minutes.
  • Cover and cook for 10 minutes.
  • Add green chilies, onion & almonds paste, salt & water.
  • Mix it well. Cover & cook for 15 minutes.
  • After 15 minutes Hyderabadi green chicken is ready to serve.
  • Serve hariyali chicken hot with Roti/Naan/Steamed rice.

Video

Notes

  1. Do not make almonds and onion paste in advance. It will turn dark brown in color. You can fry it and keep it aside on a plate. Make the paste when you are cooking the chicken. 
  2. You can add green food color while marinating the chicken. But I skipped it.
  3. You can increase the quantity of mint leaves to 1/2 Cup. It will increase the flavor of mint.
  4. Marinate the chicken for at least 2 hours or overnight. If you are marinating overnight then cover with a cling wrap and refrigerate it. It enhances the flavor of the dish. The chicken becomes more juicier and absorbs all the flavor of the marinade.

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