Hariyali style chicken curry
Hariyali style chicken curry recipe – including all the herbs for health x
I decided to branch out from my usual chicken tikka masala recently (although still LOVE a proper tikka) when I ordered a takeaway and OH MY GOD am I glad I did. That’s how I discovered Hariyali Chicken — a vibrant green, super-herby curry that’s fresh, a little spicy, and absolutely delicious.
This recipe is inspired by traditional Hariyali Chicken Curry from Punjabi cuisine, which literally translates to “green chicken curry.” Unlike some richer, cream-based curries, this one relies on a bold paste of fresh herbs, chilli, garlic, ginger, and aromatic spices. The result? A curry that feels nourishing, light, and flavour-packed all at once.
What makes it extra special is the marinade. By blending coriander, mint, onion, garlic, green chillies, and spices into a thick green paste, you get the perfect base to coat your chicken thighs or paneer. Not only does this infuse flavour deeply into the protein, but it also keeps it beautifully juicy when cooked. Add a handful of spinach while blending for an even more vibrant green colour (and extra nutrients).
Why you’ll love this Hariyali chicken curry
Fresh and vibrant: The coriander and mint bring a brightness you don’t always find in traditional curries.
Versatile: Works just as well with chicken, paneer, tofu, or vegetables like sweet potato.
Great for grilling or saucy curries: You can cook it dry on a barbecue or in the oven, or simmer it with a sauce for a proper curry night.
Healthy but indulgent: Lower in cream and butter compared to tikka masala, but still comforting thanks to those warming spices.
Serving suggestions
I love serving this green herb curry simply with basmati rice, naan bread, and crunchy poppadoms. If I’m feeling fancy, I’ll add Bombay potatoes or a side of onion bhajis. And if you’re fully embracing the green theme, a saag aloo (spinach and potato curry) is the ultimate sidekick. Any of your usual curry accompaniments would work a treat!
Vegetarian options
Not a fan of chicken? No worries. This recipe is super adaptable:
Swap in paneer or tofu – marinate, pan-fry, and stir into the sauce.
Try sweet potato – roast until soft, then add to the curry base.
Use vegetable stock instead of chicken stock for a fully vegetarian curry.
FAQs
Is Hariyali chicken very spicy?
Not necessarily. The green chillies bring heat, but you can easily adjust the spice level by adding more or fewer chillies.
Can I make it ahead of time?
Yes — the marinade can be prepped up to 24 hours ahead, and the sauce tastes even better the next day.
What’s the best chicken cut to use?
Boneless, skinless chicken thighs work best as they stay juicy and tender, but breast works too if you prefer leaner meat. Just keep an eye on timings!
Can I freeze Hariyali chicken curry?
Absolutely. Once cooked, let it cool fully and freeze for up to 3 months.
More recipes?
If you fancy some more dinner inspo, you can check out all of my recipes here.
Hariyali style chicken curry
By Poppy Cooks
https://www.poppycooks.com/recipes/hariyali-style-chicken-curry/
Ingredients
For the curry paste
- 15g coriander leaves, picked
- 10g mint leaves, picked
- 1-2 green chilli
- 1 tsp garam masala
- 1 tsp ground coriander
- 4 cloves garlic, peeled
- 25g cashew nuts
- 1 onion, roughly chopped
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For the chicken
- 1kg chicken thighs, cut into chunks
- 200g Greek yoghurt
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For the curry
- 1 onion, sliced
- 2 blocks frozen spinach (or 250g fresh)
- 500ml chicken stock
- 1 tsp garam masala
- Salt and pepper
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Instructions
- In a small, high powdered blender, blitz together the coriander, mint, chilli, garam masala, ground coriander, garlic, cashews and onion with a small splash of water until a vibrant green paste. Mix 2 tbsp of the curry paste with the Greek yoghurt and stir through the chicken thighs. Cover and pop in the fridge to marinate for a few hours, or ideally overnight.
- Preheat a large saute pan over a medium high heat with a small drizzle of olive oil. Fry the remaining green curry paste until fragrant and slightly darkened in colour, then tip in the onion. Cook for 7-10 minutes until softened.
- Pour in the chicken stock and bring to a bubble. Place in the frozen blocks of spinach and leave to bubble away for 30-40 minutes on a medium-low heat, until reduced and saucy.
- Preheat a grill (or better yet, the BBQ) and skewer up your chicken. Remember, if you're using wooden skewers make sure to soak them for 15-20 minutes in water before skewering. This should stop them burning. Either grill or BBQ the chicken until cooked through and blackened on the edges.
- Remove the chicken from your skewers (if using) and chuck into the sauce. Sprinkle over the garam masala and double check for seasoning, adding salt and pepper if needed. Serve over fluffy rice with plenty of poppadoms or naan for dipping.