Equipment
Ingredients
Green Masala Paste
- 60 g fresh cilantro, washed and roughly chopped
- 30 g fresh mint leaves, picked leaves only
- 3 green chilies, roughly chopped
- 15 g ginger, peeled and chopped
- 4 garlic cloves, peeled
- 15 ml lemon juice
Main Curry
- 600 g chicken breast, cut into 3cm cubes
- 30 ml ghee or vegetable oil
- 200 g red onion, finely diced
- 150 g plain yogurt, whisked until smooth
Spices
- 8 g ground coriander
- 5 g ground cumin
- 2 g turmeric powder
- 5 g garam masala
- 6 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 400 kcal
- Protein
- 35 g
- Carbohydrates
- 12 g
- Fat
- 24 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 711 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 101 mg
- Potassium
- 705 mg
- Calcium
- 123 mg
- Iron
- 3.7 mg
- Magnesium
- 67 mg
- Phosphorus
- 339 mg
- Zinc
- 1.9 mg
- Vitamin A
- 368 mcg
- Vitamin C
- 17 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.15 mg
- Riboflavin
- 0.23 mg
- Niacin
- 15.2 mg
- Folate
- 28 mcg
- Water
- 200 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine cilantro, mint, green chilies, ginger, garlic, and lemon juice in a blender. Blend into a smooth, vibrant green paste. Add a splash of water (15-30ml) only if necessary to get the blades moving.
Heat ghee in a heavy-bottomed pot over medium heat. Add the finely diced onions and sauté until they turn golden brown and translucent, taking care not to burn them.
Pour the green masala paste into the pot with the onions. Cook for 3-4 minutes, stirring frequently, until the raw smell of the garlic and greens dissipates and the oil begins to separate slightly from the paste.
Add the cubed chicken breast, ground coriander, cumin, turmeric, and salt. Stir well to coat the chicken in the masala. Sauté for 2-3 minutes to seal the meat.
Reduce heat to low-medium. Cover the pot and simmer gently until the chicken is cooked through. Chicken breast cooks quickly; ensure internal temperature reaches 74°C/165°F but check early to avoid dryness.
Turn the heat to the lowest setting (or remove from heat temporarily). Slowly whisk in the smooth yogurt to prevent curdling. Stir gently to combine.
Stir in the garam masala. Simmer on very low heat for 1 more minute to meld flavors. Serve immediately.
Chef's Notes
- To keep the green color vibrant, do not overcook the masala paste in step 3; cook just enough to remove the raw bite.
- Using chicken thighs instead of breast will result in a more tender dish that is more forgiving if simmered longer.
- The lemon juice in the paste acts as an antioxidant to help preserve the chlorophyll's bright green color.
- For a richer texture, you can add 15g of soaked cashews or almonds to the blender in step 1.
Storage
Refrigerator: 3 days — Store in an airtight container. The green color may darken slightly upon reheating due to oxidation.
Freezer: 1 month — Yogurt-based sauces may separate slightly when thawed; reheat gently while whisking.
Reheating: Reheat gently on the stovetop over low heat to prevent the yogurt from curdling.
Troubleshooting
Yogurt has curdled/split in the sauce
Cause: The sauce was too hot or the yogurt was added too quickly
Fix: Remove chicken, blend the sauce with an immersion blender to re-emulsify, then return chicken to pot
Prevention: Whisk yogurt until smooth before adding and lower heat drastically (or remove pot from burner) before stirring it in
Cultural Context
'Hariyali' translates to 'greenery' in Hindi. This dish originates from Punjab and North India, where winter greens and fresh herbs are abundant. It celebrates the fresh, herbaceous flavors of the harvest rather than the dried spice-heavy profiles of other curries.
