Non-veg curries/Gravys · Non-Vegetarian Recipes

Hariyali Chicken Gravy

Easy to make Hariyali/Green Chicken Gravy

Happy Sunday people! Sundays call for non-veg and chicken being the only meat i eat, i decided to make a simple chicken gravy.So far i have tried chettinad chicken gravy and pepper chicken gravy. Recently, while changing channels in TV i happened to come across green chicken gravy in a cookery show. It occurred to me that its nothing but hariyali chicken only when the host mentioned it towards the end of the show.

I of course am familiar with the name hariyali chicken, but i have never tasted one as most of the time we end up buying chicken tandoori or butter chicken. After researching a bit on the internet and going through multiple recipes i decided i make one myself. This is my very own recipe and i’am too proud that it came out so well đŸ˜‰




Required Ingredients:

For marination
  • Chicken-300 gms
  • Turmeric powder-1 tsp
  • Ginger garlic paste-1 tsp
  • Lemon juice-1 tsp
  • Salt- As required
To Grind
  • Onion-1
  • Coriander Leaves- 1/2 cup
  • Mint Leaves-1/2 cup
  • Green Chilli-3
  • Curry Leaves- 10
To Powder:
  • Coriander seeds- 1 tsp
  • Cumin seeds-1 tsp
  • Black pepper corns- 2 tsp
  • Cinnamon Sticks-2
  • Green Cardamom-2
  • Cloves-4
  • Grated Coconut-1/4 cup
  • Turmeric Powder- 1 tsp
  • Cashew nuts-10
  • Salt- As required
  • Oil-As required
  • Coconut oil- 1 tbsp
  • Ginger Garlic paste-1 tsp
  • Capsicum-1/2
  • Fresh Cream(optional)-1 tsp


  • Roast the ingredients under To Powder in a dry tawa and powder them in a mixie.


  • Marinate the chicken with turmeric powder, lemon juice, ginger garlic paste, salt and set it aside for 2-3 hrs
  • Grind the ingredients under To grind in a food processor/mixie and set aside
  • Grind grated coconut with cashew nuts and set aside
  • Heat oil in an utensil/wok and add onions, ginger garlic paste, curry leaves and saute for 2-2 minutes.
  • Add the chicken pieces and cook for 5-6 minutes until they become white.
  • Add the powdered spices,salt and saute well for 5-6 minutes until the chicken becomes tender.
  • Now add the hariyali paste, capsicum, saute and cover and cook for 5-7 minutes. Add water if necessary.
  • Once the chicken gets cooked in the paste, add coconut-cashew paste, saute and cover and cook for 7-8 minutes.
  • Before taking it off the flame add coconut oil and mix well.
  • Garnish with chopped coriander leaves and fresh cream(optional).
  • Serve hot with rice, roti.

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