Pakistani Style Hariyali Chicken
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 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Add cilantro, green chilies, mint and yogurt to a food processor and pulse until well-mixed
- 2
Heat oil in a medium-sized saucepan or skillet. Add crushed garlic and fry on low heat for roughly 30 seconds or until fragrant.
- 3
Increase heat to medium. Add diced chicken, salt, crushed ginger and red chili flakes. Sear until no longer pink, roughly 2-5 minutes.
- 4
Lower heat and add the yogurt mixture. Stir until chicken is well-coated in the masala.
- 5
Once it comes to a simmer, partially cover the saucepan with a lid, and let the hara masala bubble for roughly 10 minutes.
- 6
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.