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Hariyali chicken curry
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5 from 1 vote

Hariyali Chicken Curry Recipe

The taste of this chicken is light, aromatic and creamy with all the goodness of herbal greens.
Course Dinner Recipes
Cuisine Indian, Pakistani
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 serving
Calories 514kcal

Ingredients

  • cup vegetable oil
  • 500 grams skinless chicken pieces (bone in or boneless)

INGREDIENTS FOR PASTE 1

  • 5-6 nos green chillies or 1 tablespoon Green chilli paste
  • 1 inch ginger or ½ tablespoon ginger paste
  • 3 cloves garlic or ½ tablespoon garlic paste
  • 1 medium onion
  • ½ tablespoon cumin (zeera)
  • 1⁄4 cup milk for blending

INGREDIENTS FOR PASTE 2

  • 1 cup fresh coriander / cilantro , tightly packed
  • ½ cup mint leaves , tightly packed
  • 6 walnuts or ¼ cup Walnut halves
  • 1⁄4 cup milk for blending
  • ¼ cup coconut milk powder or 3 tablespoon coconut cream
  • 1 cup yogurt whipped
  • 4 tablespoon cream optional
  • Salt to taste

INGREDIENTS FOR GARNISH

  • ¼ teaspoon Garam Masala Powder (garam masala)
  • ¼ teaspoon black pepper
  • Roti or rice for serving.

Instructions

Prepping

    Paste 1

    • In a food processor add green chili , ginger, garlic, onions and milk . Blend into a fine paste. Set aside. 

    Paste 2

    • Next blend coriander, mint, walnuts and milk into a paste. Add yogurt, coconut milk and cream to the paste. Mix well. 

    Cooking chicken

    • In a pot fry chicken in oil for few minutes until the pink color of chicken vanishes.
    • Add paste 1 to the chicken. Cover and cook for 10-15 minutes or until chicken is tender.
    • Add paste 2 to chicken. Cook for another five minutes or until desired consistency is reached.
    • Garnish with garam masala and black pepper. Serve with roti or rice.

    Notes

    Walnuts can be substituted with cashew or almonds.

    Nutrition

    Calories: 514kcal