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Hariyali Murgh Masala

Pavithira Vijay
10 minutes
Prep Time
40 minutes
Cook Time
3 People
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ABOUT Hariyali Murgh Masala RECIPE

With right amount of greens and spices and a slow cooking of the chicken results in a delicious gravy that goes well with rice and rotis.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Hyderabadi
  • Simmering
  • Sauteeing
  • Main Dish

Ingredients Serving: 3

  1. 650 gms chicken (with bone or boneless)
  2. 1 cup fresh mint (tightly packed)
  3. 1 cup coriander (tightly packed)
  4. 1 cup spinach (tightly packed)
  5. 3 Garlic cloves
  6. 2 green chillis
  7. 1 inch ginger Piece
  8. 3 tbsp oil
  9. 1 tsp cumin Seeds (Jeera)
  10. 3 cloves
  11. 1 onion (made to paste)
  12. salt as needed
  13. 1/2 tsp turmeric powder
  14. 1 tbsp coriander powder
  15. 3/4 tbsp Red Chilli Powder (or less)
  16. 1/2 tbsp cumin Powder
  17. 1 tsp garam masala
  18. 1/2 cup thick yogurt / curd
  19. 1 tsp Kasuri methi
  20. 2 - 3 tbsp Fresh cream (optional)


  1. Wash the chicken well 2 - 3 times. Grind the greens with chilli, garlic and ginger adding some water to a fine puree.
  2. In a heavy bottomed vessel, heat oil and add cumin seeds and cloves. Once they change color, add the ground onion paste and saute well till it is lightly browned.
  3. Add the chicken pieces in saute for 4 - 5 minutes till the color changes from pink to white and becomes opaque. Lower the flame to med - low and add the ground puree to the chicken.
  4. Add the salt and spice powders (except garam masala and kasuri methi) and mix well. Adjust water (if puree very thick) and Allow to cook for 15 - 20 minutes in med - low flame.
  5. After 15 - 20 minutes the chicken should be almost cooked, now beat the curd / yogurt and add to the gravy.
  6. Cook for another 5 minutes in med - low flame and then add garam masala and kasuri methi. Mix well and cook for 2 - 3 minutes and turn off flame.
  7. If adding cream then add as a last step , cook for less than 2 mins in low flame and then turn off.

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