Hariyali Chicken Recipe

Hariyali Chicken
Hariyali Chicken

Hariyali Chicken Recipe is the famous Chicken Dish of Punjabi Cuisine. Boneless Chicken is cooked in Rich and Creamy Gravy of Spinach, Mint and Cashew nuts.

Hariyali Chicken or Chicken Hariyali is cooked in the authentic style of gravy by combining all the green vegetables such as spinach, cilantro, green chillies and mint leaves.

A fine paste of these flavors gives a rich and green twist to the chicken. Hariyali chicken is one of the famous recipes of Punjabi Cuisine and it is generally served with Tandoori Roti or Butter Naan.

Hariyali Chicken or Hariyali Murgh is one and same thing. Some people like to cook it with whole chicken, where as I personally like boneless chicken for this. In anyways it is very tasty Chicken dish.

You can see this dish in every Indian Dhaba as well. There they cook it in a large quantity in their big pan and flavor and aroma can be really imagined while passing from these dhabas.

Some people even use boiled chicken in this, but I prefer as it is. Let’s see how to make restaurant style Hariyali Chicken at home.

How to make Hariyali Chicken Recipe:

Hariyali Chicken Recipe

Rating: 51

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 cups

Serving Size: 1 cup

Calories per serving: 390

Fat per serving: 25.6g

Hariyali Chicken Recipe

Hariyali Chicken Recipe is an Authentic Punjabi Style Chicken Dish cooked with Boneless Chunks of Chicken, Spinach, Spices and Flavorful Cashew nuts paste.


  • 300 gm boneless chicken (cut into chunks)
  • 1 bunch Spinach chopped
  • 1 cup tomato puree
  • 1 cup fresh cilantro chopped
  • 1/2 cup fresh mint leaves chopped
  • 8-10 green chillies whole
  • 1 cup yogurt (fresh curd)
  • 2 tsp ginger-garlic paste
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 2 tsp coriander powder
  • 1/2 tsp sesame seeds (white til)
  • 1/2 tsp poppy seeds (khas-khas)
  • 4-5 pods green cardamoms
  • 4-5 whole cashew nuts
  • 1 tsp unsalted butter
  • 1/2 cup fresh cream
  • 1/2 tsp lime juice
  • 2 tsp oil
  • Salt to taste
  • For whole garam masala you will need:
  • 1 bay leaf
  • 2-3 black peppercorns
  • 2-3 cloves
  • 1 inch cinnamon
  • 1 mace


  1. In a mixing bowl add chicken, curd, salt, ginger-garlic paste and 1/2 tsp red chilli powder. Mix well and keep this marination aside minimum for half an hour.
  2. Wash the spinach thoroughly and boil in its own water. Leave spinach to cool.
  3. In a grinding bowl add boiled spinach, green chillies, cilantro and mint leaves. Grind all together into a fine paste.
  4. Again in a grinding bowl add cashew nuts, poppy seeds, green cardamoms and sesame seeds. Grind well to make a powder.
  5. Heat oil in a pan add whole garam masala, saute well. Add tomato puree and stir with whole garam masala for a minute. Add ground green paste, salt, 1/2 tsp red chilli powder and turmeric powder, mix well.
  6. Add marinated chicken and stir well. Cook the chicken in green masala paste and tomatoes for about 15-18 minutes on low flame.
  7. Add ground powder and coriander powder, mix well and cook till water evaporates and gravy becomes medium thick.
  8. Add lemon juice and unsalted butter. Cover the pan with the lid and leave it for 2 minutes, so that chicken get aroma of all flavors and butter.
  9. Finally add fresh cream, mix well and cook for few more seconds.
  10. Serve hot with naan or plain steamed rice.


You can garnish Hariyali Chicken with some fresh cream just before serving.

Chef Tips:

  1. While blending green vegetables you can add little bit of water.
  2. Sometimes this recipe tastes little sour, so to avoid that sourness you can add honey or sugar.
  3. Hariyali Chicken tastes good when is to be served in medium thick gravy.


  1. Bit confused by the Hariyali receipe. Tomatoes and tomato puree mentioned in the method and not in the ingredients? And where does the garam masala come in?


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