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.
Servings: 8 servings
Calories: 400kcal
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 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 tablespoon oil. Add the whole spices & saute it for a minute.
- Add onion and fry until 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
- 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.
- You can add green food color while marinating the chicken. But I skipped it.
- You can increase the quantity of mint leaves to ½ Cup. It will increase the flavor of mint.
- 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.
Nutrition
Calories: 400kcal