Hariyali Murg (chicken In Green Curry)

Hariyali chicken, as the name suggest involves green vegetables and condiments ground to paste which include coriander leaves, spinach, capsicum and green chili. The Ratio of these ingredients is in 30:30:30:10. As the ingredients suggests it is high in calcium and vitamin C and of course the chicken is full of protein too. This dish is a good change from the regular chicken curry.

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Sapna Shaw's Secret Indian Recipe !

Preparation Time: 
20 mintues
Cooking Time: 
45 mintues


Chicken 150 grams
Onion 1 onion (chopped)
Onion paste 2 tablespoon
Ginger Garlic paste 2 tablespoon
Raw Papaya paste ½ cup
Green chillies 2-3 pieces (sliced)
Green Paste 1 cup
Salt 1 tablespoon
Garam masala ½ tablespoon
Ghee 5 tablespoon
Refined oil 3 tablespoon
Chicken Stock or Water - 1 Cup
Marinate the chicken with 1 tablespoon of onion paste, ginger- garlic paste and papaya paste for 1 hour.
Grind coriander leaves, spinach, capsicum and green chili into a smooth fine paste
In a karahi heat 2 to 3 tablespoon of ghee and fry the chopped onions and green chilies. Saute till the onions become light brown. Take out the onions and keep aside.
Pour the rest of ghee and refined oil and fry the onion paste and ginger garlic paste.
Add red chili powder and marinated chicken. Sauté for 2-3 minutes
Then add 1 cup of water (preferably chicken stock or chicken maggie cubes). Put the lid on and cook the chicken on low flame for 10 minutes.
Now add the green paste, garam masala and salt and cook covered for 10 to 15 more minutes on medium heat. Add the sauted fried onions and chili. Mix well and serve hot with chapati or rice.
Do try and use the chicken stock cubes as they transmit great flavor into the dish
You may also use pudina or mint leaves in the green paste