Instant Pot Green Chicken Curry (Hariyali Chicken)


This green chicken curry is a pour and cook recipe! Blend a handful of ingredients together in a food processor or blender, pour the sauce over chicken, and cook!

instant pot green chicken curry

Green chicken masala is light and lemony and herby. It’s very different from the more common tomato-based Indian curries that you might be used to eating.

This dish is really easy to make. I’ve been working on coming up with more pour and cook recipes, and this one (like all the rest) requires very little effort and happens to be big on flavor.

instant pot green chicken curry

What’s Green Chicken Curry/Hariyali Chicken?

This green chicken curry goes by a few names: hariyali chicken, green chicken masala, and green chutney chicken. There’s a chance I may have made up that last one (green chutney chicken). I’m not actually sure anyone calls it that except for me, lol.

Hariyali chicken is typically made two ways: as a dry preparation, which is how you’ll often find it served at Indian parties (hariyali chicken tikka), or as a curry where chicken is simmered in a verdant sauce (hariyali chicken masala) and served over rice or with roti. The recipe I’m sharing today is a curry.

Also, for those who’ve never heard the word hariyali, it just means “greenery.” And clearly, there’s quite a bit of greenery in this. The main ingredients: cilantro, mint, yogurt, lemon, spices, and cashews.

Cashews aren’t typically used in this dish, but I like the nuttiness and the touch of creaminess they add to the sauce. I’ve made this without nuts too, and it’s still good, a bit thinner, though. If you can’t have nuts, leave them out, or maybe try it with unsweetened shredded coconut? Or white poppy seeds, or sesame seeds? I’m just thinking (writing?) out loud… 🤔

instant pot green chicken curry


Blend a few ingredients together.

Pour the green sauce over chicken and cook!

Open the lid and admire your perfectly cooked green chicken curry!

Give this green chicken curry a try and let me know what you think!

instant pot green chicken curry

Instant Pot Green Chicken Curry (Hariyali Chicken)

instant pot green chicken curry

Instant Pot Green Chicken Curry (Hariyali Chicken)

4.78 from 36 reviews
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Cuisine Indian


  • 1 ½ pounds boneless and skinless chicken thighs
  • 1 bunch cilantro including stems
  • 1 small bunch mint leaves*
  • ¼ cup raw cashews
  • ¼ cup water
  • 2 tablespoons lemon juice
  • 2 tablespoons yogurt
  • 2- inch ginger
  • 4 garlic cloves
  • 1 serrano pepper
  • 1 teaspoon salt
  • ½ teaspoon amchur powder dried green mango powder
  • ½ teaspoon garam masala
  • ½ teaspoon turmeric


  • Add the chicken to the instant pot.
  • Blend the remaining ingredients in a food processor or blender then pour this over the chicken.
  • Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
  • Naturally release pressure or wait 10 minutes then release pressure.
  • Using two forks, shred the chicken right into the curry.



*I typically use a small packet (.5 ounces) of mint as that’s what my grocery store usually has available. More or less mint is fine. 
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instant pot green chicken curry

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Fareeba says

    5 stars
    Hi Ashley. Yes it is a 6 qt IP Duo. I realized on careful re-reading of the recipe that you used a fattier cut of chicken; I use chicken tenders, and so a little oil was needed. I also added an extra bunch or cilantro for more gravy and it was delish! I have to say that my IP gives food burn notices 1 out of 4 times. Often with rice or potato dishes. I learnt from your FB page that some people have dealt with this by using rice mode. I dealt with it a couple of times by using low pressure and cooking for a longer duration.

    Thanks so much for all you work on these recipes.

  2. Fareeba says

    5 stars
    Ashley, I so love this recipe! I make it at least2-3 times a month! I was getting food burn notices and realized I needed to add 1/2 tsp oil and a tad more water or yoghurt and all was well!

    I wonder if you could advise how to do this on a stovetop. My parents don’t have a pressure cooker. Do you think following the recipe with a bit of oil and then 45 mins on medium-low would work?

    • My Heart Beets says

      Hi Fareeba, I’m happy to hear that you like this so much 🙂 Glad you were able to figure out the burn notice – sorry that gave you trouble. Just wondering but were you getting this notice with a 6 qt? As for the stovetop, I’d try what you suggested – though you may need to add more water as it evaporates on the stove. Hope that helps!

  3. Lorraine McCall says

    5 stars
    Could we please add another star for this big winner? I have loved your recipes, Ashley and shared so many links to your site that my friends are starting to wonder if I’m getting kickbacks. This is SOOOOO good. And SOOOOO easy. An added bonus is that I have finally gotten comfortable with my IP. I’ve traveled quite a bit in India (north and south) and of course love the food (and the people). I’ve been experimenting with lots of different recipes before finding your site, but your recipes (especially the Onion Masala) make everything so easy and really fun, that I’m cooking much more.

    Thank you so much! Lorraine
    PS – do you live in Pittsburgh? It’s my hometown and I noticed a reference somewhere about the Giant Eagle. I was there on Diwali, but didn’t have time to go to the beautiful temple.

    • My Heart Beets says

      Hi Lorraine, I’ll take the extra star, lol! And thank you – I really appreciate you sharing my blog with your friends 🙂 Yes, I live in Shadyside! We moved here 5 or so years ago and love Pittsburgh!

  4. Sadiya Ahmed says

    Hi Ashley, can’t wait to try this recipe! Question – is there any way to incorporate rice into the recipe? Can we just add it on top with some broth? And what are your thoughts about adding a tomato? Some hariyali recipes call for that.


    • My Heart Beets says

      Hi Sadiya, you can cook rice using the pot-in-pot method. Put a tall trivet into the pot, place an oven-safe container on top with rice, water, salt, and oil and then cook 🙂 As for tomato, I’m sure you can do that if you’d like!

    • My Heart Beets says

      Hi Wajiha, you can leave the nuts out – the sauce will still be good, just a bit more watery. You can also try subbing white sesame seeds or poppy seeds. Let me know what you think!

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