Pakistani Style Hariyali Chicken Recipe
pakistaneats
A perfect weeknight dish, hariyali chicken or chicken hara masala, is a Pakistani classic that derives its flavor from fresh cilantro, mint green chilies, garlic and ginger.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Indian, Pakistani Cuisine
Servings 4 people
Calories 314 kcal
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
Add cilantro, green chilies, mint and yogurt to a food processor and pulse until well-mixed
Heat oil in a medium-sized saucepan or skillet. Add crushed garlic and fry on low heat for roughly 30 seconds or until fragrant.
Increase heat to medium. Add diced chicken, salt, crushed ginger and red chili flakes. Sear until no longer pink, roughly 2-5 minutes.
Lower heat and add the yogurt mixture. Stir until chicken is well-coated in the masala.
Once it comes to a 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.