Hyderabadi Green Chicken Curry (Hariyali Chicken)

hyderabadi green chicken served in a white plate.

5 from 3 votes

Hyderabadi Green Chicken Curry (Hariyali Chicken)

This green chicken curry, also known as hariyali chicken gets a beautiful green color and fresh flavors from mint, coriander and green chilies. Here's my easy recipe to make this green chicken at home with step by step photos and a recipe video.

Prep Time15

Cook Time35

Course: Main

Cuisine: Hyderabadi, Indian

Servings: servings

Calories: 937kcal

Author: Preeti Nayak

Equipment

Heavy bottom pan or wok

Ingredients

To make the green paste

1- inch ginger chopped
15 garlic cloves
5-6 green chilies
1 Cup coriander leaves
¼ Cup mint leaves

To marinate the chicken

750 gm chicken, cut into cubes
½ cup curd/yogurt
1 teaspoon chicken masala powder
1 tablespoon lemon juice
½ teaspoon cumin powder, jeera powder
1 teaspoon 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 teaspoon caraway seeds, shahi jeera

Other ingredients to cook the chicken

2 tablespoon oil
1 onion, chopped
3-4 green chilies, slit
salt to taste
2 cup water

Instructions

Making the green paste

Heat 1 teaspoon of oil in a pan over medium heat. Add ginger, garlic & green chilies. Sauté until golden brown. Remove from heat.
1- inch ginger, 15 garlic cloves, 5-6 green chilies
Take a mixer/grinder jar. Add the fried ginger, garlic and green chili.
Add coriander leaves & mint leaves. Add a little water and grind it to a fine paste. The green masala to marinate the chicken is ready.
1 Cup coriander leaves, ¼ Cup mint leaves

To marinate the chicken

In a mixing bowl, combine chicken pieces, curd/yogurt, chicken masala powder, lemon juice, cumin powder, coriander powder, salt & green paste. Mix well.
750 gm chicken, cut into cubes, ½ cup curd/yogurt, 1 teaspoon chicken masala powder, 1 tablespoon lemon juice, ½ teaspoon cumin powder,, 1 teaspoon coriander powder,, green paste, salt to taste
Cover and marinate for 2 hours or overnight in the refrigerator.

Making the onion & almond paste

Heat 1 tablespoon of oil in a pan and fry the sliced onions. Sauté until light brown.
2 onions
Now add almonds. Fry until onions are golden in color.
15 almonds,
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 tablespoons of oil. Add the whole spices & sauté it for a minute.
1 bay leaf,, 5 cloves,, 2 green cardamom,, 1 black cardamom,, 1 teaspoon caraway seeds,
Add the onion and fry until it is golden in color.
1 onion,
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.
3-4 green chilies,, salt to taste, 2 cup water
After 15 minutes, the green chicken curry is ready to serve. Taste and adjust the seasoning. Serve hariyali chicken hot with roti/naan/steamed rice.

Video

Notes

Marinate the chicken: 2 hours or overnight is best. The longer it marinates, the more the chicken becomes soft and juicy while absorbing all the flavors.
Always cover and refrigerate while marinating.
Make onion and almond paste fresh: Don't prepare it in advance, or it will turn brown. Fry the onions and almonds, keep aside, and make the paste while cooking the curry.
Optional green food color: The natural green from coriander, mint, and green chili reduces once almond paste is added. In restaurants, green food color is added while marinating, but I avoid food color. You can add it if you like.
Roast ginger and garlic: Roasting before adding to the marinade removes the raw smell.
Adjust mint to taste: I use ¼ cup for a mild flavor, but you can increase to ½ cup if you love the minty taste.

Nutrition