Green Chicken Curry (Hare Masale ka Chicken) – Pakistani Style
Summary
- This recipe features a unique and flavorful green chicken curry, also known as Haryali Chicken, prepared with a vibrant blend of fresh green herbs and spices. It offers a delicious alternative to traditional chicken curries, boasting a rich aroma and tender chicken pieces.
All Ingredients - For Green Paste
- Green Chillies 7-8
- Mint Leaves 1/2 bunch
- Fresh Coriander (with stems) 1/2 bunch
- Water as needed
All Ingredients - Main Ingredients
- Cooking Oil 100 ml
- Black Cardamom 1
- Cinnamon Stick 1 small piece
- Cloves 2-3
- Black Peppercorns a pinch
- Onions (medium, sliced) 2
- Chicken (with bone, cut into pieces) 1 kg
- Ginger Garlic Paste 2 tsp
- Salt 1 tsp (to taste)
- Red Chilli Powder 1 tsp
- Coriander Powder 1 tsp
- Turmeric Powder 1/4 tsp
- Cumin Powder 1 tsp
- Yogurt 1 cup
All Ingredients - For Garnish
- Fresh Coriander (chopped) as needed
- Ginger (julienned) as needed
- Green Chillies (sliced) as needed
Tools You'll Need
- Wok
Don't have an ingredient? Try these swaps
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Green Paste
Wash 7-8 green chilies, half a bunch of mint leaves, and half a bunch of fresh coriander (with stems). Blend them with a little water to form a smooth paste. If you have green onions, you can add them too.
Step 2: Heat Oil and Fry Whole Spices
In a wok, heat 100 ml of cooking oil. Add 1 black cardamom, 1 small piece of cinnamon stick, 2-3 cloves, and a pinch of black peppercorns. Fry lightly until their aroma is released into the oil.
Step 3: Sauté Onions
Add 2 medium-sized sliced onions to the wok. Fry them until they become translucent and achieve a light golden color. Avoid browning them too much, as we want to maintain the green color of the curry.
Step 4: Fry Chicken
Add 1 kg of chicken pieces (with bone) to the wok. Fry the chicken on medium-high heat until its color changes and any natural water released by the chicken dries out. This helps to remove any raw smell.
Step 5: Add Ginger Garlic Paste
Once the chicken is well-fried, add 2 teaspoons of ginger garlic paste. Continue frying the chicken with the paste for until the raw smell of the ginger garlic paste disappears.
Step 6: Season with Powdered Spices
Add 1 teaspoon of salt (or to taste), 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, 1/4 teaspoon of turmeric powder, and 1 teaspoon of cumin powder. Fry for a few seconds to cook the spices. (Note: Turmeric can be skipped if you prefer a brighter green color).
Step 7: Incorporate Yogurt
Add 1 cup of fresh yogurt to the chicken. Mix well and cook for about until the yogurt is well combined with the chicken and spices.
Step 8: Add Green Paste
Pour the prepared green paste into the wok. Mix thoroughly with the chicken. You will immediately see the vibrant green color developing.
Step 9: Simmer for Tenderness
the flame to medium-low. Cover the wok with a lid and let the chicken cook for . The chicken will tenderize in the moisture from the yogurt and green paste. Ensure the chicken is cooked until very tender.
Step 10: Bhunaai (Sautéing) and Finish
After , remove the lid. Increase the flame and the chicken until any remaining moisture evaporates and the oil separates from the curry. Add 1/2 teaspoon of garam masala powder and mix well to enhance the flavor.
Step 11: Garnish and Serve
Garnish the green chicken curry with freshly chopped green coriander, ginger, and sliced green chilies. Serve hot with naan, roti, or paratha.
Pro Tips
• Do not over-fry the onions to maintain the green color of the curry.
• Ensure chicken is thoroughly fried to eliminate any raw smell.
• For a completely green curry, omit turmeric powder.
• Cook the chicken until it is very tender for the best texture.
Variations
• Add green onions to the green paste for an extra layer of flavor.
• Adjust the amount of green chilies to your preferred spice level.
• For a thicker gravy, cook longer until more moisture evaporates.
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