Hariyali Chicken Recipe: Easy Green Chicken Curry with Fresh Herbs and Spices

This Hariyali Chicken recipe, also known as Green Chicken Curry, is a vibrant and flavourful dish that brings the freshness of herbs and spices to your plate. Originating from North India, this dish gets its name from the Hindi word “Hariyali,” which means greenery, thanks to its rich green colour derived from a blend of fresh coriander.

The tender chicken pieces are cooked in this herbaceous paste, then cooked with ginger-garlic, resulting in a dish that’s both healthy and delicious. Perfect for those who love bold flavours and nutritious meals, this Hariyali Chicken recipe is versatile and can be enjoyed with naan, rice, or even as a wrap filling. Whether you’re a fan of Indian cuisine or simply looking to try something new, this dish is a must-add to your recipe collection. Let’s explore how to make this flavourful curry at home!

Introduction this Hara Chicken Recipe

This Hariyali chicken recipe is a a quick and vibrant Pakistani curry made with coriander, green chilies, and garlic-ginger paste. It can be prepared with minimal effort using a food processor. Therefore making it a great option if you want a quick weeknight curry. This aromatic dish will definitely grab your taste buds. The recipe includes detailed steps, tips for varying spice levels, and serving suggestions, such as pairing with naan or rice.

The flavours are simple, needing only a mere 6 ingredients. You can make this with boneless chicken or also with chicken on the bone. However, there is something lovely about cooking this green chicken curry recipe with chicken wings. The chicken wings are tender and succulent, it combines beautifully with the coriander in the dish. The dish is versatile, delicious, and perfect for family meals or as a starter.

This hara chicken recipe is not only a vibrant dish, but it is also a flavourful dish. The coriander gives the chicken its signature green colour and the mouth-watering flavour. I grew up loving the curry, me and my sister would literally internally shriek with excitement when my mum made this dish.

I have to say even to this day, it makes my heart sing seeing that vibrant green in the pan.

Why make this Green Chicken Masala

This is another speedy dish you can whip out as a weeknight curry. I love that there is absolutely no chopping involved. No peeling or chopping of not even one onion! This really is the laziest chicken curry dish ever. Everything is thrown into a food processor, it really couldn’t be any easier. Within forty minutes the dish is cooked and ready to eat or devour which is what happens in my house!

When the dish is cooked you may want to drain off any excess oil. It’s up to your personal preference, but I do prefer to drain off the oil. The chicken dish will keep very well in the fridge for a few days, so you could always scale up this recipe and make yourself a big batch. It is quite versatile and could be added into a toastie or paratha wrap. There really is no limit to the fun you can have with this dish.

Variations and Customisations

One of the best things about Hariyali Chicken is its versatility. You can easily customise this recipe to suit your taste or dietary preferences. For a creamier version, add a splash of coconut milk or yogurt to the curry base—this not only enhances the richness but also balances the bold flavours of the herbs. If you prefer a spicier kick, increase the amount of green chilies or add a pinch of red chili powder.

For a vegetarian twist, replace the chicken with paneer, tofu, or even mixed vegetables. You can also experiment with different herbs, such as adding basil or parsley for a unique flavor profile. Whether you’re making it spicy, mild, creamy, or tangy, Hariyali Chicken is a dish that can be tailored to your liking, making it a go-to recipe for any occasion.

FAQs

Q: Can I use dried herbs instead of fresh ones?
A: While fresh herbs are recommended for the best flavor, you can use dried herbs in a pinch. Just reduce the quantity by half, as dried herbs are more concentrated.

Q: How long does Hariyali Chicken last in the fridge?
A: It can be stored in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Q: Can I make this recipe spicier or milder?
A: Absolutely! Adjust the number of green chilies or chili powder to suit your spice tolerance.

Q: What can I serve with Hariyali Chicken?
A: This dish pairs perfectly with naan, roti, or steamed rice. You can also serve it with a side of raita or salad for a complete meal.

Q: Can I make this recipe vegan?
A: Yes, simply replace the chicken with tofu or vegetables and use plant-based yogurt for the marinade.

By addressing these common questions, we hope to make your Hariyali Chicken experience even easier and more enjoyable!

How to eat this Hara Chicken Recipe

This dish if served as a main, is often served with naan bread, rice, or roti, along with a side of salad and chutney. However it is just as delicious as a starter, I would definitely recommend making it with wings if you want to serve it as a starter.

While Hara chicken may not be as common a dish like biryanis or karahis, it does offer a refreshing twist on traditional chicken dishes like shorba. My husband had never eaten this dish before we got married, he was rather thrown when he saw it, visually he found it quite unusual looking. However, after trying it, him and the children now wolf it down, even my daughter who can be a fussy eater at times. I keep the curry mild for the children so only add 3 green chillies, if making for adults only, I would add 4-5 green chillies. Make this dish with my namkeen gosht curry for a real refreshing flavour feast!

Conclusion

Green chicken masala is more than just a dish—it’s a celebration of fresh flavours, vibrant colours, and the rich culinary heritage of India. With its tender chicken, aromatic herbs, and bold spices, this curry is a testament to the simplicity and richness of Indian cuisine. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe is sure to impress. Plus, it’s versatile, healthy, and easy to customise, making it a must-try for anyone who loves exploring new flavours.

So, why not bring the taste of South Asian to your kitchen? Try this Hariyali Chicken recipe today and experience the magic of this classic dish. Don’t forget to share your culinary creations with us on social media using #HariyaliChickenLove—we can’t wait to see how you make this recipe your own!

See my video on Instagram or TikTok to see how to make this dish!

Ingredients for Hariyali chicken recipe

Feeds 4

Time: 40 minutes

• 1kg chicken wings
• 150 grams fresh coriander, roughly chopped
• 3 green chillies (to taste)
• 1 heaped teaspoon of finely chopped garlic
• 1 heaped teaspoon of finely chopped ginger
• 1.5 teaspoons of salt (to taste)
• 700ml water

Method for Hariyali chicken recipe

Preparatory steps

1. I like to use a mini food processor for the garlic ginger. The food processor saves time and cuts the garlic and ginger finer than I would be able to do by hand.

2) In a larger food processor, add the fresh coriander, green chillies and 5 tablespoons of water and blend to a paste.

Making the base of the Green Chicken Masala

3) Heat 4 tablespoons of rapeseed oil (you can use any other you prefer) in a wide pan, this will help the chicken wings cook more comfortably than in a narrow pan. (If you are cooking boneless chicken e.g thigh or breast, you can use a normal sized saucepan). Once the oil is hot, turn the heat down to medium/low and add the garlic ginger to the pan.

4) Let the garlic ginger gently cook, be careful not to let it burn. When the garlic and ginger starts to turn golden brown, add the coriander paste to the pan with the salt. Let it cook gently for 5 minutes . Add splashes of water if the mixture starts to stick to the pan.

Adding the chicken to the green base

5) Then add the chicken wings to the pan. Brown the chicken wings, you will need to turn them over to ensure they cook properly on all sides.

6) Once the wings are browned, add 700ml of water to the pan and cover with a lid. You can add more water if you prefer a bit more sauce with the chicken.

(As I have used a very wide pan for the wings to cook in, the water evaporates at a faster rate. If your saucepan is smaller, add 400-500 ml instead at this stage.)

Let the wings cook for 15 minutes, keep checking the chicken every few minutes. Give the pan a stir and turn over the wings over to ensure they cook properly.

Once the wings have cooked through, served with chapati or naan. Or serve as a starter on it’s own! Everyone loves this dish, it is so refreshing and tasty; what is not to love?!