Chicken Hariyali
Chicken Hariyali
5 from 16 votes
This chicken curry is made with chicken, fresh aromatic herbs, and an array of spices. A slight twist on the traditional chicken curry this curry recipe has to be tasted to be truly appreciated.
Chicken Hariyali

Chicken Hariyali! The very mention of this delectable dish transports me to the bustling streets of Northern India, where the vibrant colours of spices meld with the tantalizing aroma wafting from food stalls. The recipe’s history is as rich and verdant as the dish itself.

Stemming from Mughal kitchens, Chicken Hariyali has been handed down through generations, each adding a touch of its own culinary flair. The name ‘Hariyali’ itself translates to ‘greenery’, which perfectly captures the dish’s essence.

Crafting Chicken Hariyali isn’t a Herculean task, but it does demand a bit of dedication.

To place it on a difficulty scale, I’d say it’s moderate. The preparation of the green paste and balancing the spices to perfection requires a meticulous hand. But trust me, once you get the hang of it, it’s a symphony of flavours that you’ll want to play over and over.

Variations of Chicken Hariyali exist, though the core remains the same. While some might play around with the spice proportions, others might introduce new greens to the mix. But today, I’m giving you my version of it, honed through years of trial and experimentation.

The ingredients themselves are pretty straightforward. However, what truly brings out the magic is how they’re put together.

The blend of coriander and mint provides a refreshing note, contrasting beautifully with the warmth of the spices. The yoghurt acts as a tenderizer, making the chicken succulent and moist.

As with most dishes, the regional influences play a part. For instance, in Punjab, you might find a dash of cream added, making the gravy richer. On the other hand, in Bengal, they might opt for mustard oil instead of olive oil, lending a different aroma altogether.

Regardless of the minor tweaks here and there, Chicken Hariyali stands as a testament to India’s rich culinary heritage. A dish that encapsulates the spirit of ‘unity in diversity’. With just the right balance of spices and the rejuvenating green paste, it’s not just a dish; it’s an experience.

Whether you’re trying it out for the first time or the hundredth, Chicken Hariyali promises a sensory journey like no other. So, roll up those sleeves and let’s get cooking!

Mastering the Green Paste in Chicken Hariyali

I’ve often believed that the soul of a dish lies in its sauce or marinade. In the case of Chicken Hariyali, it’s all about that luscious green paste.

To some, this paste might seem like a simple blend of herbs. But for those in the know, it’s a symphony of flavours, each element working in harmony to create something sublime.

The backbone of this paste is coriander and mint. Both these herbs are staples in Indian cooking, each lending their distinct character to dishes.

While coriander provides an earthy, lemony profile, mint brings in a cooling and refreshing touch. In the blazing heat of Indian summers, this paste not only infuses flavour but also adds a touch of coolness to the dish.

Now, while you might think yoghurt is just a souring agent here, it plays a dual role. Apart from imparting a mild tangy note, it also acts as a tenderizer. Chicken can sometimes be a bit tricky to cook to perfection.

Either it’s too dry or undercooked. But with yoghurt in the mix, you’re looking at succulent, juicy pieces every single time.

Green chillies? Ah! They’re not merely about the heat. They lend depth. You could opt for mild or fiery ones, depending on your palate. Remember, it’s all about balance. Too spicy, and you’ll overshadow the herbs. Too mild, and it might lack that punch.

Once you’ve understood the essence of each component, blending them into a paste is a breeze. My only tip here: ensure your ingredients are fresh. It makes a world of difference.

Choosing the Right Spices for Chicken Hariyali

Indian cuisine is an adventure for the senses, with spices playing the starring role. In our beloved Chicken Hariyali, while the green paste takes centre stage, the spices are by no means backup dancers. They’re co-stars, ensuring the dish resonates with deep, aromatic flavours.

First off, ginger and garlic pastes. These two are the dynamic duo of Indian cooking. Their synergy elevates any dish. Ginger, with its pungent, slightly sweet taste, combines with the robust flavour of garlic, ensuring that our chicken has a flavourful foundation to build upon.

Then comes the illustrious Garam Masala. A blend of several spices, it’s like the finishing touch, the cherry on the cake. Its warm, aromatic profile provides depth and character to Chicken Hariyali.

The spices like cumin and coriander powder may seem humble, but they’re essential. While cumin brings in an earthy, aromatic warmth, coriander powder complements it with its slightly citrusy note. Together, they make sure our dish has layers of flavours, each unveiling itself with every bite.

Ah, and let’s not forget chilli powder. It’s not just about adding heat; it’s about adding colour and a certain depth of flavour. Depending on how fiery you want your Chicken Hariyali, you can play around with the quantity.

Last but not least, the dried fenugreek leaves, or as we fondly call it, Methi. These leaves, when dried, have a unique bitter-sweet profile. When introduced to Chicken Hariyali, they not only provide a contrasting flavour but also enhance the overall aroma.

When embarking on the Chicken Hariyali journey, always ensure your spices are fresh. Stale spices are like dull crayons; they just don’t brighten up the canvas.

So, as you delve into the world of spices, always remember it’s about harmonizing, not overpowering. And with the right touch, you’ll have a Chicken Hariyali that not just tastes, but feels like a hug from the inside.

The Olive Oil Touch in Chicken Hariyali

Navigating the vast landscape of Indian cuisine, one might be a tad surprised to stumble upon olive oil. Traditionally, we often reach for the ghee or the mustard oil, given their robust and distinct flavours. However, in my version of Chicken Hariyali, olive oil takes the lead. And what a delightful twist it adds!

Olive oil, with its subtle fruity undertones and a slightly peppery finish, adds a touch of Mediterranean sophistication to our Chicken Hariyali. Its lightness ensures that the dish doesn’t feel heavy, and the inherent health benefits make it a win-win.

When I started incorporating olive oil into Chicken Hariyali, the difference was palpable. While other oils could sometimes mask the delicate flavours, olive oil, with its gentle touch, allowed every ingredient to shine through.

It lifted the coriander, made the mint more pronounced, and gave the spices just the right backdrop to dance upon.

Another secret? Sautéing onions in olive oil. This process is a transformative experience. The sweetness of the onions, when caramelized in the oil, creates a base layer of flavour that’s unparalleled. The golden-brown bits, the scent wafting through, it’s nothing short of culinary poetry.

Of course, with olive oil, quality is paramount. A cold-pressed extra virgin olive oil will always have a richer profile than its refined counterparts. So, when you’re shopping for this liquid gold, be discerning. Your Chicken Hariyali will thank you for it.

The Art of Balancing Flavours in Chicken Hariyali

If there’s one thing that I’ve learned in my culinary adventures, it’s the art of balance. And Chicken Hariyali is the perfect canvas to demonstrate this delicate dance of flavours.

Let’s talk about the green chillies for a moment. Their primary role is to introduce heat. But what many might not realize is that they also bring a layer of freshness to the dish.

That raw, piquant quality is essential in elevating the herbs in the green paste. However, the trick is to ensure they don’t overpower the dish. It’s about teasing the palate, not setting it on fire.

Then we have the duo of ginger and garlic. While they add depth, they also act as flavour bridges. The sharpness of ginger cuts through the richness, while garlic, with its umami undertones, brings everything together.

The ensemble of spices – cumin, coriander, garam masala, and chilli powder – is where the real balancing act takes place.

Cumin, with its warm, earthy tones, and coriander, with its zesty touch, create a harmonious blend. Garam masala, a melange of various spices, adds complexity without overshadowing the primary notes. And as for chilli powder, it’s all about achieving a balance between colour and heat.

The unsung hero in this balance? Salt. It might seem mundane, but salt has the unique ability to amplify flavours.

It makes the sweet sweeter, the savoury more pronounced, and the spicy even more tantalizing. But, like with everything, moderation is key. Too much, and it overshadows; too little, and the dish feels incomplete.

As I ladle the Chicken Hariyali onto a plate, with every component playing its part, I’m reminded of a symphony. Each ingredient, a note, together creates a melody that’s both comforting and exotic. This dear reader, is the magic of balance, the essence of Chicken Hariyali.

Fenugreek Leaves and Their Role in Chicken Hariyali

Diving deeper into the layers of Chicken Hariyali, one comes across an ingredient that might seem unassuming but plays a pivotal role – dried fenugreek leaves, or as they’re fondly known in India, Kasuri Methi.

As I sprinkle these onto my simmering pot, I’m always amazed by the transformation they bring about.

Dried fenugreek leaves have a fascinating duality. Their slightly bitter undertone is beautifully offset by a sweet aroma. This unique flavour profile has earned fenugreek leaves their rightful place in many Indian dishes, and Chicken Hariyali is no exception.

When introduced into the Chicken Hariyali, these leaves add another dimension. They cut through the richness of the yoghurt, temper the heat from the spices, and enhance the herbaceous notes of the green paste.

Their addition is akin to adding a splash of colour to a canvas, making the entire painting come alive.

Moreover, their aromatic essence fills the kitchen, creating an ambience that’s both comforting and invigorating. To me, the scent of fenugreek leaves simmering in a curry is home, evoking memories of family dinners and festive gatherings.

When opting to add fenugreek leaves to your Chicken Hariyali, remember, that a little goes a long way. Overdoing it can make the dish bitter. Just a sprinkle and you have a masterpiece in the making.

A Homage to Onions in Chicken Hariyali

Now, as I chop and dice in my kitchen, there’s one staple that has stood the test of time – the humble onion.

It’s fascinating how this tear-inducing vegetable transforms into something so flavourful and sweet when introduced to heat. And in Chicken Hariyali, it plays a role that’s more pivotal than one might realize.

When we think of onions, we might imagine a raw, sharp flavour. But the magic begins when they hit the hot olive oil in the pan.

As they sizzle and turn translucent, the harsh notes mellow down, making way for a sweetness that’s both subtle and deep. This caramelized goodness becomes the foundation upon which the Chicken Hariyali stands.

Moreover, onions bring a certain body to the dish. Their natural juices, combined with the spices, create a gravy that’s rich and velvety. Every spoonful has a hint of that sweet oniony goodness, ensuring the Chicken Hariyali has depth.

Beyond the flavour, the texture of onions plays a crucial role too. Their softness contrasts beautifully with the tender chicken pieces, making every bite a delightful play of textures.

As I reflect upon my culinary journey, I’m reminded of the countless dishes that owe their success to onions. Their versatility, their ability to morph and adapt, makes them an unsung hero.

And in Chicken Hariyali, they shine in all their glory, proving once again that sometimes, the simplest of ingredients leave the most profound impact.

Embracing the Coolness: Yoghurt in Chicken Hariyali

There’s an ingredient in Chicken Hariyali that creates a perfect liaison between the robust flavours and the tender chicken pieces. It’s cool, creamy, and tangy — yes, I’m talking about yoghurt. The moment I blend it with the green paste, it transforms the entire dish from a mere curry to a gastronomic symphony.

Yoghurt serves multiple purposes in Chicken Hariyali. Firstly, its inherent acidity acts as a tenderizer for the chicken.

The proteins in the chicken break down, ensuring every bite is succulent. When I first experimented with yoghurt in this recipe, the difference in the chicken’s texture was immediately noticeable.

Apart from the tenderizing magic, yoghurt imparts a creamy consistency to the curry. It binds all the ingredients together, ensuring the spices, herbs, and chicken meld in harmony. Its cooling effect tames the heat from the green chillies, creating a balanced heat profile that tingles but doesn’t scorch.

The tangy undertone of yoghurt, though subtle, is a game-changer. It elevates the freshness of the mint, complements the earthiness of the spices, and creates a palate-cleansing effect with every mouthful.

Whenever I make Chicken Hariyali, I always ensure the yoghurt is fresh and devoid of any artificial additives.

It’s this natural freshness that ensures the dish remains light, despite its richness. In the end, as I see the creamy gravy enveloping the tender chicken pieces, I’m reminded of the wonders of yoghurt and its indispensable role in this classic dish.

The Magic of Green: Unravelling the Herbs in Chicken Hariyali

The vibrant green of Chicken Hariyali! It’s mesmerizing, to say the least. But behind this striking hue lies a combination of herbs that don’t just bring colour but also an explosion of flavours. Every time I blend coriander and mint together, I am taken on a sensory journey.

Coriander, also known as Dhaniya, is a staple in Indian cuisine. Chicken Hariyali, it brings a certain earthiness, a rustic charm that grounds the dish. Its fresh aroma, when blended into a paste, permeates throughout the curry, ensuring every spoonful has that quintessential Indian touch.

Mint, or Pudina, is the yin to coriander’s yang. It brings a burst of coolness, a refreshing twist that makes Chicken Hariyali stand out from other curries.

When I bite into a piece of chicken marinated in this green paste, the mint’s freshness is the first to hit the palate, an experience that’s both invigorating and comforting.

Beyond their individual profiles, it’s the combination of these herbs that’s truly magical. They complement each other in such a harmonious manner, ensuring neither overshadows the other. The earthy notes of coriander and the cool hints of mint create a melody that’s both harmonious and tantalizing.

As I ladle out the Chicken Hariyali onto a plate, I’m always in awe of these herbs.

Their transformative power, their ability to turn a simple chicken curry into something ethereal, is a testament to nature’s bounty. And as the green gravy shimmers under the light, I’m reminded of the magic these humble herbs bring to my kitchen and plate.

The Fiery Companions: Green Chillies in Chicken Hariyali

Whenever I embark on the journey of making Chicken Hariyali, there’s one ingredient that gives me both trepidation and excitement: green chillies. These slender green dynamos can pack a punch, and their inclusion in the recipe is like adding an element of surprise.

Green chillies in Chicken Hariyali aren’t just about the heat. They bring a fresh pungency, a certain zing that livens up the dish.

I’ve often marvelled at how the chilli’s heat juxtaposes beautifully with the creamy yoghurt and the cooling mint. It’s like a dance of contrasts, and the result is nothing short of spectacular.

Being cautious with green chillies is essential. The fiery nature can be overwhelming if not balanced right. But, when done right, the heat they bring is more invigorating than overpowering. The trick lies in understanding their potency and adjusting as per personal preference.

Every time I add green chillies to the green paste, I’m reminded of their dual nature: their ability to both scorch and flavour. In Chicken Hariyali, they work behind the scenes, ensuring each mouthful has a spark, a hint of adventure.

Check Out These Other Recipes

Oh, if you thought Chicken Hariyali had your taste buds dancing, wait until you try these other Pakistani delights that I’ve had the pleasure of savouring.

I remember the first time I had Chicken Tandoori; the fiery spices and that distinctive smoky flavour from the tandoor oven had me hooked right from the first bite. It’s no wonder it’s a cousin to our beloved Chicken Hariyali.

Next, let’s talk about Chicken Jalfrezi. The vibrant peppers, succulent chicken pieces, and rich gravy made with a burst of spices remind me of the warmth of my grandmother’s kitchen.

And oh, Chicken Chapli Kebab! When I sink my teeth into this flattened meat marvel, it’s like being wrapped in a warm embrace, with the aromatic spices and herbs telling stories of traditional Pakistani streets.

Then there’s Chicken Biryani, a dish so aromatic and flavourful, that I swear it’s like a festive celebration in every mouthful. The fragrant basmati rice mixed with spiced chicken – it’s a duo that can’t be beaten.

And finally, if you’re in the mood for a grilled treat, I’d recommend Peshawari Chicken Karahi. With its rich marination and rustic flavours, it transports me straight to the streets of Peshawar every single time.

I urge you to explore these dishes and more. And hey, when you do, I’d love to hear all about it in the comments section. Share your experiences, swap stories, or just tell me which one became your new favourite!

Chicken Hariyali

Hariyali Chicken Curry

by Nabeela Kauser
This chicken curry is made with chicken, fresh aromatic herbs and an array of spices. A slight twist on the traditional chicken curry this curry recipe has to be tasted to be truly appreciated.
5 from 16 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Indian, Pakistani
Servings 6
Calories 239 kcal


Green Paste

  • 50 g Coriander
  • 50 g Mint Pudina
  • 5 Green Chillies
  • 100 g Yoghurt

Curry Masala

  • 750 g Chicken
  • 50 ml Olive Oil
  • 1 tsp Garlic Paste
  • 1 tsp Ginger Paste
  • 1 Onions
  • 1 tsp Salt
  • 1 tsp Chilli Powder
  • 1 tsp Garam Masala
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 tbsp Dried Fenugreek Leaves Methi


  • In a food processor add the coriander, mint, green chillies and yoghurt then blend until a smooth paste is formed
  • In another pan heat the olive oil on medium heat until hot
  • Add the diced onions and cook for 5 minutes until softened
  • Add the chicken and cook for 5 minutes on medium heat until the colour changes
  • Add the ginger paste and garlic paste and cook for 2-3 mins
  • Add the salt, chilli powder, garam masala, cumin powder and coriander powder and cook the spices for 2-3 minutes
  • Add the prepared green paste then cover with lid and allow to cook for 15-20 mins on medium heat
  • Add the fenugreek leaves and stir to combine
  • Serve with homemade chapatti and enjoy!



Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.


Calories: 239kcalCarbohydrates: 8gProtein: 13gFat: 18gSaturated Fat: 4gTrans Fat: 0.1gCholesterol: 47mgSodium: 576mgPotassium: 277mgFibre: 3gSugar: 3gVitamin A: 1120IUVitamin C: 12mgVitamin D: 0.1µgCalcium: 65mgIron: 2mg
Keyword Chicken, Chutney, Curry, Food, Recipe, Spicy
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Cook with Nabeela

Hi, I'm Nabeela!

I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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