Pakistani Hariyali Chicken (Green Chicken Curry) is a popular dish known for its easy preparation and amazing flavor. What makes it stand out is its bright green color, which makes it different from other Pakistani dishes.
WHAT IS CHICKEN HARIYALI?
Pakistani Hariyali Chicken (Green Chicken Curry) is a unique dish that combines fragrant herbs with tender chicken quarters. The name "Hariyali" comes from the Urdu word for "green," perfectly reflecting the vibrant color and fresh flavors that make this Pakistani/Indian main dish recipe stand out. Check out Hariyali Chicken Tikka recipe.
Surprisingly easy to make, this dish requires little time and effort. It originates from the culinary traditions of both India and Pakistan. Among Pakistani recipes, it stands out as a prime example, alongside famous dishes like:Butter Chicken, Achari Chicken, and White Chicken Korma.
INGREDIENTS
- Chicken- Typically, my preparation of this dish involves the use of chicken quarters, although it offers the flexibility to employ a whole chicken, chicken breast, or chicken thigh, depending on your preferences.
- Cilantro- Ensure that the cilantro you use is in a state of freshness..
- Mint- Be certain to exclusively select the mint leaves, avoiding the inclusion of the stems, as their inclusion may impart a bitter taste to the dish.
- Ginger Garlic Paste- I've shared the ginger garlic paste recipe on my blog, or alternatively, you can opt for a store-bought version; however, I highly recommend making it at home as it significantly elevates the flavor profile of your Pakistani recipes when preparing them.
- Yogurt- While I consistently opt for full-fat yogurt in my cooking, it's entirely feasible to substitute it with low-fat yogurt if you prefer.
HOW TO MAKE HARIYALI CHICKEN?
Fry the onion with oil.
Add ginger garlic paste.
Now add chicken and cook it until it changes its color.
Add yogurt.
Now add powder spices and salt.
Let it cook cover.
It should look like this and now make the green paste.
Now add the green paste and cover again and cook.
Done!
TIPS
- Ensure you leave out the stems of the mint, as their inclusion in the Hariyali Chicken can introduce a bitter note to the flavor profile; thus, it is advisable to exclusively select and use the mint leaves.
- Avoid preparing the green paste in advance, as it may lose its vibrant color if left exposed for an extended period.
- Ensure that the onion achieves a rich brown hue before incorporating ginger garlic paste into the recipe.
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LET'S MAKE HARIYALI CHICKEN!!!
Pakistani Hariyali Chicken (Green Chicken Curry)
Ingredients
- 1 lbs chicken quarters
- ⅓ cup olive oil
- 4 tbsp ginger garlic paste
- 1 medium onion sliced
- 1 cup yogurt
Powdered spices
- 1½ tsp kosher salt or as needed
- 1 tsp red chili powder
- 2 tsp coriander powder
- ½ tsp black pepper
- ¼ tsp Garam Masala powder
Green paste
- ½ bunch mint
- 4 green peppers
- 1 bunch cilantro
- 2 tbsp water
Instructions
- In a medium size pot, on medium heat, add oil and let it heat up.
- Add onion and sauté until brown.
- Now add ginger garlic paste.
- Add chicken and sauté it until it changes its color.
- Now add yogurt and mix it well.
- Add salt and powdered spices.
- Cover and let it cook for 5 minutes.
- Meanwhile make the green paste in a blender.
- Uncover the pot, add the green paste in.
- Mix it well let it cook for 5 minutes uncover.
- Cover it and let it cook on medium-low for 5-7 minutes.
- Serve it hot immediately with a fresh chapati.
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