Hariyali chicken — known in Pakistani kitchens as chicken hara masala — is one of those recipes that earns its place precisely because it asks so little of you. No tomatoes, no long list of ground spices, no heavy onion base. Just fresh cilantro, mint, green chilies, and yogurt, blended into a bright green masala that does all the work in 30 minutes. It's the dish I reach for when I want something vibrant and homemade without spending the evening in the kitchen.
Jump to:
What Is Hariyali Chicken?
Hariyali chicken is chicken prepared in a bright green sauce made from cilantro, mint, and green chilies. I made it for the first time using Come Con Ella's wonderful recipe. Hara masala is a popular cooking base across South Asia, but it was rarely used in my household growing up — vibrant and herb-forward, it's a welcome contrast to the heavier tomato-onion base that many Punjabi kitchens rely on.
I came across the dish again in Kausar Ahmed's book The Karachi Kitchen. Her variation is slightly different but equally delicious — she uses spring onion and pounds the boneless chicken breast into thin, even pieces rather than dicing it. Poring through various recipes, I found that like many household classics, hara masala has several variations. Taking that as permission, I adapted both Mehrunnisa's and Kausar's recipes into a hybrid version that, in my opinion, also works.
What is Hara Masala?
Hara masala gets its flavor from fresh ingredients — cilantro, mint, green chilies, and sometimes spring onions — rather than a complex blend of ground spices. A yogurt base softens the heat while tenderizing the meat. Hara masala however, isn't always paired with yogurt; many recipes use the blended herbs and chilies simply as a marinade or cooking sauce.
It's also a good entry point for anyone new to South Asian cooking, or for those who find heavily spiced dishes a bit much. The flavors are bold but clean.
Ingredients You'll Need
Cilantro: Remove any thick stems before roughly chopping. Cilantro forms the base of the green masala, giving the dish its vibrant color and fresh flavor.
Mint: Remove thick stems and loosely pack the leaves before measuring. Mint adds brightness and balances the richness of the yogurt.
Bird's Eye Chilies: Use 1–2 depending on your spice preference. If unavailable, substitute with 1 serrano pepper.
Full-Fat Yogurt: Full-fat yogurt tenderizes the chicken while creating a creamy base for the herbs and aromatics. Plain whole-milk yogurt works best; avoid low-fat if you can.
Neutral Oil: Avocado, canola, or vegetable oil all work well.
Crushed Garlic: Store-bought crushed garlic is fine, or pulse garlic cloves in a food processor or crush with a mortar and pestle.
Boneless Chicken: Thighs or breasts both work. Thighs will stay juicier and are more forgiving if slightly overcooked.
Salt: I used table salt when testing this recipe. Adjust based on the type of salt you use.
Crushed Ginger: Store-bought ginger paste works well, or pulse a 1-inch piece of peeled ginger in a food processor until finely crushed.
How to Make Hariyali Chicken — Step by Step
Make the Green Masala
Add the cilantro, mint, green chilies, and yogurt to a food processor and pulse until well combined into a smooth green sauce.
Sear Chicken:
Heat oil in a medium saucepan or skillet over low heat. Add the crushed garlic and fry for about 30 seconds until fragrant. Increase the heat to medium-high and add the diced chicken, salt, crushed ginger, and red chili flakes. Sear until the chicken is no longer pink, roughly 2 to 5 minutes.
Simmer in the Hara Masala
Reduce the heat and pour in the green masala. Stir until the chicken is well coated. Once the sauce comes to a simmer, partially cover the pan and let it cook for about 10 minutes, until the chicken is cooked through and tender.
Bhuno the Masala
Remove the lid and increase the heat to high. Stir continuously until the excess water evaporates and the oil begins to separate from the sauce. Remove from heat and serve with chapati, naan, or basmati rice.
Tips for the Best Chicken Hara Masala
- Use the freshest herbs you can find. This recipe depends on vibrant, bright green cilantro and mint — wilted or yellowing herbs will dull both the color and flavor. Dried herbs are not a substitute here.
- Use full-fat yogurt. It creates a richer sauce and is far less likely to split during cooking. If your yogurt seems watery, strain it for 15 to 20 minutes before using.
- Adjust heat to taste. The spice here comes from the bird's eye chilies and red chili flakes — start conservatively and add more as you go.
Frequently Asked Questions
Can I use low-fat yogurt?
You can, but full-fat produces a creamier sauce that's less likely to curdle. If using low-fat, cook over medium heat and avoid boiling the sauce aggressively.
Do chicken breasts or thighs work best?
Both work well. Thighs stay juicier and are more forgiving if slightly overcooked. Breasts are leaner and cook faster — just be careful not to overdo them.
What's a good substitute for red chili flakes?
Pakistani red chili powder, Kashmiri red chili powder, or cayenne pepper all work. Start with a smaller quantity and adjust, as heat levels vary significantly between varieties.
What to Serve with Hariyali Chicken
Hariyali chicken pairs best with a drier, spiced vegetable side. A few favorites:
- Zeeshan's smashed aloo pakora
- Kurkuri bhindi
- Patta gobi
If you made this recipe, and liked it, please consider leaving a review! Positive reviews help boost the blog's rankings, and support my work. Thank you!
Hariyali Chicken Recipe (Pakistani Chicken Hara Masala)
Ingredients
Equipment
Method
- Add cilantro, green chilies, mint and yogurt to a food processor and pulse until well-mixed
- Heat oil over medium-low heat in a medium-sized saucepan or skillet. Add crushed garlic and fry for roughly 30 seconds or until it stops smelling raw.
- Add diced chicken, salt, crushed ginger and red chili flakes. Increase heat to medium-high, and sear until no longer pink, roughly 2 to 5 minutes.
- Lower heat and stir in the yogurt mixture until the chicken is well-coated in the masala.
- Let the masala come to a gentle simmer. Partially cover the saucepan with a lid, and let the hara masala bubble for roughly 10 minutes.
- Remove the lid and increase heat to high. Stir continuously to boil out any excess water and until the oil begins to separate from the sauce. Remove from heat, and top with a squeeze of fresh lemon for extra brightness.
Jacob says
This is a perfect introduction to Hara Masala, a fresh herby masala without the heavy spicing normally associated with South Asian food. Mint and coriander flavours blend beautifully with yoghurt and the end result is amazing.
Nazar Ali says
i read your article its amazing information about boneless chicken hara masala
https://ksaykhao.com/
abida says
Best Recipe, i also liked likewise recipe but with a different traditional taste. you can search on youtube by name Taza Recipes or view this linkChicken Tikka Recipe
Farah says
Salaam Maryam
I love the haryali chicken but note that the quantity for yogurt is different to the 1/2 cup mentioned in your book (which was gifted to me!). How much yogurt would you recommend?
Thanks.
pakistaneats says
go with the book since that's a more recently tested recipe!
Kathleen Horton says
I'd like to try this, but can't eat chiles, whole or flakes. Can you suggest a substitution or should I just go without? Also, in the list of ingredients it says diced chicken, but the photo shows large chunks. Which works best? Thank you.
pakistaneats says
Hi! Thanks for your interest in the recipe. The recipe is flexible, and you can cut the chicken in roughly 1-inch pieces. I'll clarify in the instructions. Since the green chiles are an important component of the hara masala, I haven't tried the recipe without them or the chile flakes but I would be very curious to know how it turned out! It will still taste bright and fresh but you may want to add some punch with a squeeze of lemon.
Sana says
My family loves this recipe!