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!
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.
SO 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 green 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 really like the nuttiness and the touch of creaminess they add to the sauce. I’ve made this without nuts and it’s still good – I just prefer it with cashews. If you can’t have nuts, leave them out or maybe try it with unsweetened shredded coconut? or white poppy seeds? I’m just thinking (writing?) out loud… 🤔
Give this green chicken curry a try and let me know what you think!Print
- 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.