November is already here, and I wonder how quickly this year has gone by! Every day brought a new challenge, a new experience and something to learn. Alhamdulillah, time rolled by, and I feel grateful for the days that have passed and hopeful about the beautiful days ahead. Today, I am sharing my version of Hyderabadi Green Chicken Recipe, a flavourful coriander chicken curry that brings back memories of traditional Hyderabadi wedding feasts.
If you are looking for an easy-to-make boneless chicken recipe that is rich in flavour, mildly spiced and perfect for a special meal, this Hyderabadi Green Chicken is just for you!
About the Recipe
Hyderabadi Green Chicken, also known as Dhaniya Chicken, Hariyali Chicken or Coriander Chicken, is a delicious chicken curry prepared using fresh coriander leaves, mint, green chillies, fried onions, yogurt and a few aromatic spices. Unlike the usual red-coloured chicken curries, this preparation gets its beautiful greenish hue and refreshing flavour from fresh herbs.
Green chicken is a popular item at Hyderabadi weddings and is often part of an elaborate wedding menu. It is also a familiar favourite on desi restaurant and dhaba menus, where it is served piping hot with soft rotis, naan or flavoured rice.
My version of Hyderabadi Dhaniya Chicken uses boneless chicken pieces cooked in a rich, mildly spiced green masala. Fried onions and cashew nuts add body to the gravy, while whisked yogurt gives it a lovely creamy texture. Fresh coriander, mint and green chillies bring everything together.
The best part is that, this curry does not require an elaborate list of ingredients. With a handful of everyday spices and fresh herbs, you can make a Restaurant-Style Green Chicken Curry right in your kitchen.
What Makes This Green Chicken Special?
There are several variations of Hariyali Chicken, but this preparation has a distinct Hyderabadi touch.
The chicken is first fried in oil and ghee until the moisture evaporates and the pieces develop little golden-brown spots. This step adds a lovely depth of flavour to the curry.
The green masala is prepared by grinding coriander leaves, mint leaves, green chillies, fried onions and cashew nuts with whisked yogurt. This creates a smooth, rich and flavourful base.
Roasted cumin powder, roasted coriander powder, black pepper and garam masala add warmth without overpowering the freshness of the herbs.
The result is a delicious Hyderabadi Green Chicken Curry with tender chicken pieces coated in a thick, aromatic green gravy. It is rich, comforting and perfect for a special family meal.
Ingredients for Hyderabadi Green Chicken
Here are a few ingredient notes to help you get the best results from this Dhaniya Chicken Recipe.
- Chicken: I used 1 kg boneless chicken pieces. You can also use bone-in chicken for a more traditional curry. Adjust the cooking time depending on the cut.
- Fresh Coriander Leaves: Coriander is the star ingredient of this recipe. Use fresh, vibrant green leaves for the best flavour and colour.
- Mint Leaves: A small handful of mint leaves adds freshness and a lovely aroma to the green masala. Avoid adding too much, as mint can overpower the coriander.
- Fried Onions (Birista): Fried onions add sweetness, richness and thickness to the gravy. You can prepare birista at home or use good-quality store-bought fried onions.
- Cashew Nuts: Cashews give the curry a smooth, creamy consistency and balance the flavours of the herbs and spices.
- Whisked Yogurt: Yogurt brings a gentle tanginess and helps create a rich gravy. Whisk it well before grinding it with the green masala.
- Ginger-Garlic Paste: This adds the essential savoury base to the chicken. Marinating the chicken briefly helps the flavours settle in.
- Green Chillies: Add 2–3 green chillies, depending on your preferred spice level.
- Whole and Ground Spices: Roasted cumin powder, roasted coriander powder, black pepper powder and garam masala bring warmth and flavour to the curry.
- Oil and Ghee: I like using both oil and ghee. Oil helps fry the chicken, while ghee adds a lovely aroma and richness to the final dish.
How to Make Hyderabadi Green Chicken
Step 1: Marinate the Chicken
Clean, wash and thoroughly drain the chicken pieces. Transfer them to a mixing bowl. Add ginger-garlic paste and turmeric powder. Mix well so that every piece is coated with the marinade.
Cover and leave aside for 15 minutes.
Step 2: Fry the Chicken
Heat oil and ghee in a heavy-bottomed cooking vessel. Once warm, add the marinated chicken pieces.
Initially, cook on low flame until the chicken releases moisture and the water evaporates. Once the chicken starts changing colour, increase the flame to medium and gently fry until the pieces develop little golden-brown spots.
Keep stirring occasionally to prevent the chicken from sticking to the bottom. Be gentle while stirring, especially when using boneless chicken, as you do not want the pieces to break or turn mushy.
Step 3: Prepare the Green Masala
While the chicken is frying, prepare the green masala.
Add cashew nuts to a mixer jar and grind them into a fine powder. Now add green chillies, fried onions (birista), mint leaves and fresh coriander leaves.
Grind everything into a smooth paste. Add whisked yogurt and grind again until you get a fine, creamy green masala.
This fragrant paste is what gives Hyderabadi Hariyali Chicken its characteristic flavour and richness.
Step 4: Cook the Green Chicken Curry
Once the chicken is lightly fried, reduce the flame and add the prepared green masala. Mix gently until the chicken pieces are well coated.
Add salt, roasted cumin powder, roasted coriander powder, black pepper powder and garam masala. Pour in 2 cups of water and mix gently.
Cover and cook on low flame until the chicken becomes soft and tender and the gravy is cooked through.
Stir occasionally to prevent the masala from sticking to the bottom of the vessel. As the curry cooks, the raw smell of the herbs and spices disappears, and the oil gradually starts separating from the masala.
Once the chicken is completely cooked, taste and adjust the salt if required. Turn off the flame and let the curry rest for 10 minutes. This resting time allows the flavours to settle beautifully.
Step 5: Garnish and Serve
Transfer the Hyderabadi Green Chicken to a serving bowl. Garnish with freshly chopped coriander leaves and freshly crushed black peppercorns. You can also add a few sprigs of fresh coriander for a lovely finishing touch.
For a richer and creamier gravy: If you are preparing this green chicken for a festive spread, Eid menu or special gathering, add ¼ cup milk or 2–3 tablespoons fresh cream towards the end of cooking. It enhances the richness and gives the gravy a lovely creamy texture. For regular weekday cooking or a Sunday family meal, you can skip this step. The curry tastes delicious either way!
Serve hot and enjoy!
What to Serve with Hyderabadi Green Chicken?
This flavourful Coriander Chicken Curry tastes best when served hot with Indian breads or rice.
Here are a few of my favourite serving suggestions:
- Soft homemade rotis
- Fluffy phulkas
- Butter naan or plain naan
- Bagara rice
- Jeera rice
- Vegetable pulao or any flavoured rice
If you are planning a special Hyderabadi-style meal, serve this green chicken alongside a fragrant rice preparation, a simple raita and some sliced onions.
Storage
- Refrigerate leftover green chicken in an airtight container for up to 2 days.
- Reheat gently on the stovetop until thoroughly hot. Add a splash of water if the gravy has thickened.
- If using milk or cream, preferably consume the curry fresh or within 1–2 days.
More Chicken Recipes to Try
If you love trying different Indian chicken curries, do check out some of my other favourites from Kitchen Flavours. Try my Hyderabadi Murgh Korma for a rich and comforting curry, or make Shaadi Wala Red Chicken when you are planning a festive meal. If you enjoy chicken cooked with fresh greens, my Methi Murgh and Gongura Chicken are worth trying. And if you love boneless chicken gravies with bold flavours, don’t miss my Achari Chicken.
Recipe Notes and Tips
- Use fresh herbs: Fresh coriander and mint are important for the flavour and colour of this recipe. Avoid using wilted or yellowing leaves.
- Drain the chicken well: Excess water can make it difficult to fry the chicken properly. Pat the pieces dry before marinating if needed.
- Do not skip frying the chicken: Allowing the moisture to evaporate and the chicken to develop light golden-brown spots adds another layer of flavour.
- Grind the masala smoothly: A fine paste gives the curry a lovely consistency. Add the yogurt only after grinding the other ingredients.
- Cook on low flame: Once the green masala is added, cook gently. This allows the flavours to develop and prevents the yogurt-based gravy from sticking to the vessel.
- Adjust the consistency: Two cups of water give a generous gravy. You can reduce or increase the quantity depending on whether you prefer a thick or slightly thinner curry.
- Allow it to rest: Give the curry 10 minutes after switching off the flame. It tastes even more flavourful as the masala settles.
This Hyderabadi Green Chicken Recipe is one of those dishes that makes an ordinary meal feel special. Whether you are preparing it for a weekend family lunch, entertaining guests or recreating the flavours of a Hyderabadi wedding feast, this coriander-rich chicken curry is sure to be a lovely addition to your menu.
Do try my version of Dhaniya Chicken and let me know how it turned out. Happy cooking!
Hyderabadi Green Chicken Recipe
Hyderabadi Green Chicken is a delicious, flavourful chicken curry made with fresh coriander leaves, mint, green chillies, fried onions, cashews, yogurt and aromatic spices. Also known as Dhaniya Chicken or Hariyali Chicken, this rich and mildly spiced curry pairs beautifully with roti, naan, phulka or flavoured rice.
Ingredients
For marinating the chicken
- 1 kg boneless Chicken, cleaned and drained
- 1½ tbsp Ginger-garlic paste
- ½ tsp Turmeric powder
For cooking
- ¼ cup cooking Oil
- 2 tbsp Ghee
- Salt to taste
- 2 cups Water
For green masala paste
- 15–20 Cashew nuts
- 1 cup Fried onions (Birista)
- 10 fresh Mint leaves
- 1 fistful fresh Coriander leaves
- 2–3 Green chillies, chopped
- 1 cup whisked Yogurt
For seasoning
- ½ tsp roasted Cumin seeds powder
- ¾ tbsp roasted Coriander seeds powder
- 1 tsp Black pepper powder
- ½ tsp Garam masala powder
For garnish
- 6 Black peppercorns, freshly crushed
- 2–3 sprigs fresh coriander leaves
Optional – for a richer gravy
- ¼ cup Milk or 2–3 tbsp fresh Cream
Instructions
1. Marinate the chicken: In a mixing bowl, add cleaned and drained boneless chicken pieces. Add ginger-garlic paste and turmeric powder. Mix well, cover and set aside for 15 minutes.
2. Fry the chicken: Heat cooking oil and ghee in a heavy-bottomed pan. Add the marinated chicken pieces and cook on low flame until the moisture released by the chicken evaporates and the pieces begin to change colour.
3. Lightly brown the chicken: Increase the flame to medium and gently fry the chicken until light golden-brown spots appear on the pieces. Stir occasionally to prevent sticking, taking care not to break the chicken.
4. Prepare the green masala: Add cashew nuts to a mixer jar and grind into a fine powder. Add chopped green chillies, fried onions, mint leaves and fresh coriander leaves. Grind into a smooth paste.
5. Add yogurt: Add whisked yogurt to the ground green masala and grind again until you get a smooth, creamy paste.
6. Combine the masala and chicken: Reduce the flame and add the prepared green masala paste to the fried chicken. Mix gently until all the chicken pieces are coated with the masala.
7. Season the curry: Add salt, roasted cumin powder, roasted coriander powder, black pepper powder and garam masala. Mix gently.
8. Cook the green chicken: Pour in 2 cups of water and mix well. Cover and cook on low flame until the chicken becomes soft and tender and the gravy is thoroughly cooked. Stir occasionally to prevent the masala from sticking to the bottom.
9. Check and adjust: Once the chicken is cooked and the oil starts separating from the masala, check the seasoning and adjust salt if required.
10. Optional creamy variation: For a richer and creamier gravy, add ¼ cup milk or 2–3 tablespoons fresh cream towards the end of cooking. Simmer gently for another 2–3 minutes on low flame.
11. Rest and garnish: Turn off the flame and allow the curry to rest for 10 minutes. Transfer to a serving bowl and garnish with freshly chopped coriander leaves and crushed black peppercorns.
12. Serve: Serve hot with roti, phulka, naan, bagara rice or any flavoured rice.
Add love to make this Hyderabadi Wedding Style Green Chicken taste 'Yummy'.
Notes
- Use fresh coriander and mint leaves for the best flavour and colour.
- Drain the chicken well before marinating to avoid excess moisture while frying.
- Do not skip the initial frying process, as lightly browning the chicken adds depth to the flavour.
- Grind the green masala into a smooth paste for a rich, uniform gravy.
- Adjust green chillies according to your spice preference.
- Use bone-in chicken instead of boneless chicken if preferred. Cooking time may vary.
- Add milk or cream only if you want a richer, festive-style gravy. For everyday cooking, you can skip both.
- Adjust the water quantity depending on your preferred gravy consistency.
- Allowing the curry to rest for 10 minutes before serving helps the flavours develop.
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