Church Street New BEL Road

Hariyali Chicken Masala Recipe

Ingredients

For the Green Masala (Hariyali Paste):

  • 1 cup fresh coriander leaves (cilantro), chopped

  • 1/2 cup fresh mint leaves

  • 3–4 green chillies (adjust to spice level)

  • 1 inch ginger

  • 4–5 garlic cloves

  • 2 tbsp yoghurt or 2 tbsp lemon juice

  • 2 tbsp water (as needed for grinding)

For the Chicken Marinade:

  • 500g chicken (bone-in or boneless)

  • 2 tbsp yoghurt

  • 1/2 tsp turmeric powder

  • 1/2 tsp salt

  • 1/2 tsp garam masala

For the Gravy:

  • 2 tbsp oil or ghee

  • 1 bay leaf

  • 1/2 inch cinnamon stick

  • 2 green cardamoms

  • 1 large onion, finely chopped

  • 1/2 tsp cumin seeds

  • 1/2 tsp coriander powder

  • 1/2 tsp cumin powder

  • 1/2 tsp garam masala

  • 1/4 cup fresh cream or 1/2 cup thick coconut milk (optional for creaminess)

  • Salt to taste

Instructions

1. Prepare the Green Masala Paste:

  • In a blender, combine coriander leaves, mint leaves, green chillies, ginger, garlic, yoghurt/lemon juice, and a little water.

  • Grind into a smooth, thick paste and set aside.

2. Marinate the Chicken:

  • In a bowl, mix chicken with yoghurt, turmeric, garam masala, and salt.

  • Let it marinate for at least 30 minutes (longer for deeper flavour, up to overnight in the fridge).

3. Cook the Masala:

  • Heat oil or ghee in a kadai or deep pan.

  • Add bay leaf, cinnamon, and cardamom. Let them sizzle.

  • Add cumin seeds and chopped onions. Sauté until golden brown.

  • Add coriander powder, cumin powder, and a pinch of salt. Mix well.

4. Add Green Paste & Chicken:

  • Add the green hariyali paste and cook for 3–5 minutes until the raw smell goes away and oil starts to separate.

  • Add marinated chicken and mix well to coat in the masala.

  • Cook on medium-high heat for 5–7 minutes, stirring occasionally.

5. Simmer and Finish:

  • Add 1/2 to 1 cup water for gravy. Cover and simmer for 15–20 minutes or until chicken is cooked through.

  • Add fresh cream or coconut milk if using, and cook for another 2–3 minutes.

  • Sprinkle garam masala and mix gently.

Serving Suggestions:

 

  • Serve hot with butter naan, jeera rice, tandoori roti, or lachha paratha.

  • Accompanied by sliced onions, lemon wedges, and mint chutney.

Hariyali Chicken Masala