Hariyali chicken, also called chicken hara masala, is a classic Pakistani dish that is great for a weeknight dinner. Its flavour comes from cilantro, mint, green chilies, garlic, and ginger.
What is Chicken Hariyali Recipe?
Hara masala gets its great taste from fresh ingredients like cilantro, mint, green chilies, and sometimes spring onions, rather than from a complex mix of ground spices. The yoghurt base softens the taste and makes the meat more tender.
I would also like to say that hara masala is not only used with yoghurt. You can use the ground herbs and chilies as a marinade or cooking sauce in many recipes.
The dish is great to share with friends or family who are new to South Asian food or who find too many ground spices overwhelming. I like how versatile it is because you can eat it with either roti or plain basmati rice.
Ingrdients For Chicken Hariyali:
- Big stems were cut off and the cilantro was roughly chopped and packed tightly.
- Big stems are cut off and the leaves are tightly packed.
- Bird’s-eye chilies: I recommend 1–2 depending on how spicy you like Hariyali Chicken. If you can’t find these, you can use serrano peppers in their place.
- Full-fat yoghurt
- Neutral oil: Any neutral oil works well, like avocado, canola, or vegetable oil.
- Crushed garlic: You can buy this at the store, or you can use a mortar and pestle or a food processor to make your own.
- Any kind of boneless chicken fillet works well here.
- Salt: I used table salt, so adjust according to taste and the type of salt you are using.
- Crushed ginger: You can buy this in a store or make it yourself by pulsing a piece of ginger about 1 inch long in a food processor.
- I like the taste of red chilli flakes better than ground red chilli powder because they are stronger.
How To Make It?
- To make yoghurt sauce, put cilantro, green chilies, mint, and yoghurt in a food processor and pulse until everything is well mixed.
- To sear the chicken, heat the oil in a medium-sized pot or pan. Add the crushed garlic and cook on low for about 30 seconds, or until the garlic smells good. Turn the heat up to high and add diced chicken, salt, ginger that has been crushed, and red chilli flakes. Sear until no longer pink, roughly 2-5 minutes.
- Bring the heat down and add the yoghurt sauce. Stir the chicken in the masala until it is well coated. Once it starts to simmer, partially cover the pot with a lid and let the chicken soften and the hara masala bubble for about 10 minutes.
- Remove the lid and turn up the heat to high to boil out any extra liquid. Stir continuously to boil out any excess water and until the oil begins to separate from the sauce. Remove from heat and serve with chapati, naan or basmati rice.
1 Medium-sized saucepan or skillet
1 Food processor
Ingrdients For Hariyali Chicken:
- ¾ cup cilantro roughly chopped and tightly packed
- ¼ cup mint tightly packed
- 1-2 bird’s eye chilies
- 1 ½ cup full-fat yogurt lightly whisked
- ⅓ cup neutral oil canola/sunflower/vegetable
- 1 pound (~450 grams) boneless chicken diced
- 1 teaspoon salt or to taste
- 2 teaspoon crushed garlic
- 2 teaspoon crushed ginger
- 2 teaspoon red chili flakes
Instruction For Recipe:
- Put cilantro, green chilies, mint, and yoghurt in a food processor and pulse until well-mixed.
- Heat oil in a medium-sized saucepan or skillet. Add the crushed garlic and cook on low for about 30 seconds, or until the garlic smells good.
- Make the heat medium. Add chopped chicken, salt, ginger that has been crushed, and red chilli flakes. Sear for about 2–5 minutes, until the meat is no longer pink.
- Bring the heat down and stir in the yoghurt mixture. Stir the chicken in the masala until it is well coated.
- Once it starts to simmer, partially cover the pot with a lid and let the hara masala bubble for about 10 minutes.
- Take the lid off and turn the heat up to high. Stir constantly until any extra water boils off and the oil starts to separate from the sauce.