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Chicken Hara Masala Recipe

A perfect weeknight dish, chicken hara masala, is a Pakistani classic that derives its flavor from cilantro, green chilies, garlic and ginger.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Servings 4 people
Calories 314 kcal


  • ¾ cup cilantro roughly chopped, tightly packed
  • 1-2 bird's eye chilies
  • 1 ½ cup full-fat yogurt lightly whisked
  • cup neutral oil canola/sunflower/vegetable
  • 2 teaspoon crushed garlic
  • 1 pound (~450 grams) boneless chicken diced
  • 1 teaspoon salt or to taste
  • 2 teaspoon crushed ginger
  • 2 teaspoon red chili flakes
  • ¼ cup mint tightly packed


  • Add cilantro, green chilies, mint and yogurt to a food processor and pulse until well-mixed
  • Heat oil in a medium-sized saucepan. 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, add the yogurt mixture. Stir until chicken is well-coated in the masala.
  • Partially cover the saucepan with a lid, and let the hara masala bubble and chicken tenderize for roughly 10 minutes.
  • Remove the lid and increase heat to high. Stir continuously to boil out any excess water


I understand that some will be upset about the absence of mint in the hara masala. As I mentioned earlier, there are many variations of this base, some that include mint, some that don't. Since I don't use mint frequently, I decided to omit but if you would like to add it, I would recommend adding ¼ cup along with the cilantro and green chilies into the yogurt sauce.
Keyword chicken, dairy