Hariyali Chicken Curry (Hara Masala Chicken)

This Hariyali/Hara Masala Chicken Curry is herby, creamy, saucy plus so super easy to make, you’ll want to make it on repeat! With just 10 minutes of hands on time, this chicken curry recipe will be your new favorite week night meal!

Table of contents:

• What is Hariyali Chicken
• What’s in Hariyali Chicken Curry
• Why you’ll love this recipe
• How to make it
• Tips & variations
• Storage
• What to eat it with
• More curry recipes to try

What is hariyali or hara masala chicken?

Hariyali means greenery in urdu. So hara basically means green. The green in the hara masala chicken refers to the greens in the recipe. Cilantro, green chili pepper and, in some recipes on the internet, mint as well. I however, don’t add mint to mine because well, that’s how I grew up eating this dish.

Chances are, if you are from Paksitan or the Indian subcontinent, you have likely had some version of this green masala chicken. My mom made it mostly for formal dinners.  Today, however, I’m showing you a quick way to bring it all together for an easy weeknight meal! Yes, you know that’s what I’m all about! So let’s get down to it.

What’s in hariyali chicken?

• Onion. White or yellow. Roughly chopped. The best part is, you don’t need to chop or fry it separately.
• Cilantro. Stems and leaves.
• Green chili pepper. You can use any that you have available to you but adjust according to level of heat you like. Serrano pepper is a good medium heat pepper to use. You can use Thai pepper for a spicier curry or Jalapeno for a milder one.
• Yogurt. I have used regular and desi store bought yogurt with similar results. Desi yogurt has more of a tang to it.
• Garlic. If using pre minced garlic instead of cloves, just add 1 teaspoon of minced garlic to the blender. 1 medium sized clove of garlic is roughly 1/2 teaspoon of minced garlic.
• Whole cumin. No need to roast it.
• Salt. I use Himalayan pink salt which is more nutrient dense than table salt and differs in strength. Adjust taste to your liking.
• Almond butter. You can use peanut butter which is what the original recipe calls for but I have substituted with almond butter due to peanut allergy in the family. 

Why you’ll love it

• It’s so quick to make, 30 minutes and it’s done!
• No chopping and sautéing of onions! Yay!
• Something different from the regular tomato based curry.
• Perfect for meal prep and as leftovers. The curry can be refrigerated and frozen.
• Made with ingredients you likely have in your fridge and or pantry!

How to make hara masala chicken curry

Step 1

Make the green masala sauce. Put everything in a high speed blender and blitz till well incorporated. You’ll get a green, creamy sauce. Set this aside and start on the chicken.

Step 2

Saute the chicken. In a medium sized non stick skillet or pan heat the oil and add the minced garlic. Saute for about 30 seconds. Once the rawness of the garlic dissipates, add the chicken. Let the chicken saute for about a minute till the pink in the chicken is gone and it gets a sear. Now add the green masala sauce. Coat the chicken evenly by sautéing it for a minute and then lower the flame to medium low, cover the pan and let it cook for 20 minutes.

Step 3

Dry out the curry. When 20 minutes are up, uncover the pan, increase the heat to medium high and dry out the chicken till the oil rises to the top and it reaches the consistency you enjoy. I like mine wet and so I don’t need to dry it out too much. Turn off the heat.

Step 4

Temper it. Although this is optional, I would highly, highly recommend this step as it adds depth of flavor to the dish.

In a small pan, heat up the oil and once shimmering, add the cumin, red chilies and curry leaves. They will sputter so be careful! Once they are ready, add the tempered oil and spices to the chicken curry. Cover the pan and let the oil infuse the chicken for a couple of minutes before serving. See low carb serving ideas below!

Tips & variations

• I highly recommend you use chicken legs and thighs for the juiciest results.
• Roughly chop the onion and green chili before blending for speed.
• Make it fancier and boost the protein content of the curry by adding halved boiled eggs to the curry. 3 should suffice for this recipe.
• Smoke the curry by placing a hot piece of coal on a foil tent in the middle of the pan and then drizzling that with oil and cover the pan for 5 minutes.
• Add 1/4 cup canned coconut milk to the curry in (step 2) for a tropical flavor.
• Marinate cubed boneless skinless chicken tenders or thigh pieces in the green masala sauce and then grill in the oven for a Hariyali chicken tikka. Similar to my Green Masala Chicken Skewers recipe.

Storage

To refrigerate. Store in an air tight container in the fridge for up to 3 days.

To Freeze. This chicken is meal prep friendly and can be cooked and frozen for up to 3 months. Remember to store it in a freezer safe bag or airtight freezer safe container. I would hold off on the tempering till ready to serve.

Thaw in the fridge overnight and then heat on stove top and temper before serving for best results.

Meal prep tip. You can also make just the sauce and refrigerate or freeze it for later use. I have recently started making curry base sauces as my meal prep and then during the week all I have to do is think of the protein to cook it in! Watch me make the sauce for the curry on my Instagram.

What to eat with this green chicken curry

Traditionally eaten with roti, naan or white rice. Keep it low carb by serving with a side salad, Kachumbar or sides like Cauliflower Cashew Curry, or Lauki (Opo Squash).

If you try this recipe, I’d appreciate it so much if you would rate it! And let me know in the comments how it worked out for you. I love hearing feedback and the recipe rating helps others find this recipe!

More curry recipes to try

Tandoori Chicken Curry 

Chicken Kofta Curry

Egg Curry

This Hara Masala Chicken recipe was originally posted in September 2021 but has been edited to include detailed instructions and newer pictures.