Hariyali chicken curry

Hariyali chicken in a karai table scene from above

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4.73 from 11 votes

Hariyali chicken curry - Indian hotel style

Big, bold green chili, cilantro and mint flavours make hariyali chicken something special.

Prep Time10

Cook Time20

Course: Main Course

Cuisine: Indian

Keyword: hariyali chicken curry, murgh hariyali

Servings:

Calories: 640kcal

Author: romain | glebekitchen

Ingredients

The spice mix

1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp kasoor methi - dried fenugreek leaves
1/4 tsp amchoor powder
1/2 tsp kosher salt

3 tbsp vegetable oil - any neutral oil is fine.
1 tbsp garlic ginger paste - recipe link below
2 green chilies - cut into 1 inch pieces
the spice mix from above
1 cup Indian hotel curry gravy - don't worry if it seem to thick. The juices from the chicken will thin it out.
2 tbsp mint coriander chutney - recipe link below or use store bought
3 boneless, skinless chicken thighs cut into 3-4 pieces each

US Customary - Metric

Instructions

Do your prep

Make your spice mix. Dice your chilies. Prep your chicken.
Always good to have everything ready to go when you are cooking Indian restaurant or hotel style.

Make the hariyali chicken curry

Heat the oil in a medium sized frying pan until the oil just starts to shimmer.
Stir in the garlic ginger paste. Gently fry until the garlic ginger paste stops sputtering. This is the only messy step.
Add the green chilies. Cook another minute or so, stirring constantly (think stir fry).
Turn your heat down to medium low and add your spice mix. Cook for about 30 seconds. You really want to fry your spices in the oil. Don't skimp on the oil. Bad things happen if the spices stick and burn.
Add the Indian hotel curry gravy. Stir it really well to get the oil to combine with the curry gravy. You want everything mixed together at this point. Bring to a simmer.
Mix in the mint coriander chutney. Stir to combine.
Add the chicken thigh pieces in a single layer. Nestle them down into the sauce. Cover and ccok about 5 minutes. Remove the cover, flip the chicken and recover. Cook until the chicken is done. Use an instant read thermometer if you have one. You are shooting for an internal temperature of 170F.
The chicken will have thown it's wonderful juices at this point. You have to decide if you like the consistency at this point. If you would like it a bit runnier add a couple tablespoons of water and stir.
Hariyali chicken curry is great with rice or chapatis/parathas. Or both! A nice tarka dal and you have a feast.

Notes

Make your Indian hotel curry gravy ahead of time. It takes time to make so think about doing it the day before.

This recipe works with store bought but for maximum flavour you might want to make your own mint coriander chutney.

For maximum flavour you should consider making your garlic ginger paste from scratch.

1 cup is 237 ml.

You may notice there’s no tomato paste or passata in this recipe. That's because the tomato flavour comes from the hotel curry gravy. It’s there already.

Nutrition