Hariyali Chicken

If green chutney is a star ingredient in your kitchen, you’re going to love this recipe. It’s juicy, flavorful, and cooks up quickly, making it perfect for both weeknight dinners and weekend grilling.

When the weather starts to get chilly, this is the kind of chicken you actually feel like eating. Reminding us of our favorite street food stalls, it’s warm, fresh, and unlike them, not loaded with those heavy masalas.

The coriander and mint give it such a clean flavour, and the whole thing cooks quickly, which is always a plus. And the colour? It just makes the plate look happy. If you’ve tried simple recipes like our Chicken Curry, this has that same comfort but with a lighter, greener twist.

Ingredients for Hariyali Chicken

Chicken: Bone-in or boneless, both work well. The curd marinade helps keep it tender and juicy.
Curd (Yogurt): Adds creaminess and gently tenderises the chicken while giving the gravy a balanced tang.
Basic Seasoning: Turmeric and salt form the simple base flavour for the marinade.
Green Herbs: Coriander, mint, and a few palak (spinach) leaves come together into a bright green splash of colour and fresh, herby flavour.
Green Chillies: Brings about the heat so you can adjust depending on how spicy you like it.
Cashews: Blended in to give the gravy a naturally rich, creamy texture without using cream.
Ice Cubes: Helps the green paste stay vibrant by keeping the herbs cool while grinding.
Whole Spices: Green cardamom, cloves, and cinnamon add warmth and aroma right at the start of cooking.
Aromatics: Finely chopped onions plus ginger–garlic paste build the savoury base of the gravy.
Seasonings: Water, salt, crushed pepper, garam masala, and kasuri methi round out the flavours and balance the dish beautifully.

Richa’s Top Tips

Keep the greens bright: Grind the coriander, mint, and palak with ice cubes. This little trick keeps the colour fresh and green instead of dulling while cooking.
Don’t skip the marinade: Even 20–30 minutes makes a huge difference. The curd softens the chicken and helps the flavours cling better.
Roast the chicken briefly: When you add the marinated chicken to the pan, roast it on high heat for a minute or two. This helps seal in juices and gives the gravy a deeper flavour.
Adjust water wisely: Add water little by little so the gravy turns out to be thick, not watery

Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes, you can! Thaw it completely, squeeze out the excess water, and blend it into a puree. Fresh spinach gives you a brighter colour and flavour, but frozen works in a pinch and saves you the blanching step.

Why does my spinach turn dark when cooking?

Spinach turns dark when it’s overcooked or not cooled quickly enough after blanching. The ice bath is key, it stops the cooking process immediately and locks in that vibrant green colour. Skip it, and you’ll end up with a dull, olive-toned curry.

Can I substitute spinach with other greens like methi or kale?

Absolutely! Methi (fenugreek leaves) will give you a slightly bitter, earthy flavour that’s delicious with chole. Kale works too, though it’s a bit tougher, so blanch it a little longer. Amaranth leaves or mustard greens are also great options if you want to switch things up.

How do I prevent the curry from becoming too watery?

Cook the spinach puree for a good 3-4 minutes after adding it so it absorbs all the masala and thickens up. If it’s still too thin, let it simmer uncovered for a bit longer. The curry should have a thick, coating consistency, not a soupy one.

Storage Tips

Fridge: Hariyali Chicken stays well in an airtight container for up to 2 days. Reheat it on low heat with a splash of water or milk so the gravy stays soft and creamy.
Freezer: You can freeze it for up to a month. Thaw overnight in the fridge and warm gently on the stove. The colour may darken slightly but the flavour stays great.
Storing the green paste: If you want to prep ahead, make the green paste and freeze it in small portions. It stays fresh for 2–3 weeks and makes cooking much quicker.
Avoid boiling after reheating: Overheating can dull the green colour and make the chicken tough. Keep the heat low and slow.

Serving Ideas

Hariyali Chicken pairs beautifully with simple sides that let the herby flavour shine. Here are some recipes from the blog you can serve it with:

Perfect with Indian Breads

Garlic Naan: soft, buttery, and great for scooping up that green gravy.
Lachha Paratha: flaky layers that taste amazing with creamy chicken curries.

Great with Rice

Jeera Rice: light and aromatic, perfect for balancing the herbs and spices.
Vegetable Pulao: adds a bit more colour and texture to your meal.

For a Bigger Spread

Dal Tadka: for a cozy, comforting combo.
Indian Raita: a simple, homely side dish that pairs beautifully with fresh herb-based curries.
Kachumber Salad: fresh, crunchy, and helps brighten the meal.

Customisation Ideas

Swap the protein: Use paneer, mushrooms, tofu, prawns, or even soya chunks for a vegetarian or lighter version, the green marinade tastes amazing on all of them.
Turn it into a grill recipe: Use the same marinade and grill the chicken (or paneer) on a grill pan or tandoor for a smoky, tikka-style twist.
Make it creamy: Add 1–2 tablespoons of cashew cream or coconut milk toward the end for a richer, restaurant-style gravy without changing the flavour too much.
Dry version option: Cook off the water and finish with a squeeze of lemon to turn this into a dry, starter-style Hariyali Chicken which is great for wraps or platters.

an image of hariyali chicken in the kadai

Now it’s over to you. Go ahead & try this at your home, don’t forget to tag me on Instagram @my_foodstory when you do. I’d love to see your Hariyali Chicken and how you make it your own!

Watch Hariyali Chicken Recipe Video