A good Hariyali Chicken is judged by one thing first. It's green. Not faded. Not dark. Not blackened. Just fresh, lively, and full of life. This recipe follows a simple rule passed down quietly in Indian kitchens. Green chutney should never be exposed to long heat. It needs respect, timing, and patience. That is how the colour stays bright, and the flavour stays fresh. This Hariyali Chicken is cooked in layers. Chicken is sealed first, so it stays juicy. The gravy is built slowly. And the green chutney enters only at the end, when it can shine.
Ingredients List
| Sr. | Weight | Units | Name |
|---|---|---|---|
| For the Chicken Marinade | |||
| • | 6 | pieces | Chicken Drumsticks |
| • | 1 | tsp | Salt |
| ½ tsp Turmeric Powder | |||
| • | 1 | tbsp | Ginger Garlic Paste |
| For the Green Chutney | |||
| • | 2 | handfuls | Spinach Leaves |
| • | 1 | tsp | Turmeric Powder (for blanching) |
| ½ cup Fresh Mint Leaves | |||
| ½ cup Fresh Coriander Leaves | |||
| • | 1 | cup | Thick Buttermilk |
| ½ cup Desiccated Coconut | |||
| ½ cup Roasted Chickpeas | |||
| ½ tsp Black Pepper Powder | |||
| • | 1 | tsp | Cumin Powder |
| Salt to Taste | |||
| • | 3 | –4 pcs Green Chillies | |
| • | 1 | pc | Lemon (Juice) |
| For the Gravy | |||
| • | 2 | –3 tbsp Oil | |
| • | 1 | tsp | Mustard Seeds |
| • | 10 | –12 leaves Curry Leaves | |
| • | 1 | pc | Black Cardamom |
| ½ cup Onion Paste | |||
| ½ cup Cashew Paste | |||
| • | 1 | cup | Water |
| Final Touch | |||
| • | 2 | –4 tbsp Homemade Butter | |
Method / Instructions
- 1. Prepare and Marinate the Chicken: Make deep cuts on the chicken drumsticks so they cook evenly and remain tender. Marinate with salt, turmeric powder, and ginger garlic paste. Rest for 15–20 minutes.
- 2. Shallow-Fry the Chicken: Heat oil in a non-stick pan over a low flame. Shallow-fry the drumsticks, turning gently until sealed. Cover and cook for 10 minutes on low heat. Remove once cooked and keep aside.
- 3. Prepare the Green Chutney: Blanch spinach leaves in boiling water with turmeric powder. Drain and cool immediately. Grind the blanched spinach, mint, coriander, buttermilk, desiccated coconut, roasted chickpeas, black pepper powder, cumin powder, salt, green chillies, and lemon juice into a fine chutney. Keep aside.
- 4. Prepare the Gravy: In the same pan used for the chicken, add mustard seeds, curry leaves, and black cardamom. Let them crackle. Add onion paste and cook patiently until soft and brown, and the oil starts separating. Add cashew paste and cook until glossy and aromatic.
- 5. Simmer the Chicken: Add the fried chicken drumsticks and coat them well with the gravy. Pour in water, cover, and simmer on a low flame for 15 minutes.
- 6. Add the Green Chutney: Once the chicken is fully cooked, add the green chutney and mix slowly and gently. Cook uncovered over a very low flame until the oil releases.
- 7. Finish with Butter: Add homemade butter and switch off the heat.
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| π₯ Calories | 188 Kcal |
| πͺ Protein | 10.2 g |
| πΎ Carbohydrates | 7.4 g |
| π₯ Total Fat | 13.5 g |
| π§ Saturated Fat | 4.8 g |
| π± Dietary Fiber | 1.9 g |
| π¬ Sugars | 1.8 g |
| π§ Sodium | 285 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Note
Green chutney always goes in at the last stage. Early heat kills both colour and fragrance. This one step decides whether your Hariyali Chicken looks alive or tired.