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… 🤔

Reader Review:

“Amazing! I’ve made different hariyali chicken recipes before and this one really stands out because of the use of amchur and lemon juice. It made the flavor profile so much more complex and rich.”

– Manal
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)

4.86 from 57 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.
I have only tested this recipe with chicken thighs, if you substitute chicken breasts you may need to add more water as the fat from the thighs helps prevent burning.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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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. Mom of three says

    5 stars
    Hi Ashley,

    I make this for my husband often and he loves it! Besides him the rest of the family in my household are all vegetarian. I was wondering if you have tried this with paneer instead of chicken? Any tips? I am excited for a veg option as it’s so flavorful. Thanks a ton for your receipies, we swear by them!

  2. Jim Webster says

    5 stars
    Hi, sounds like great recipe. Does it really fully cook the chicken in 5 minutes? I don’t have an instapot but do have crockpot. Any tips on cooking in crockpot? My crockpot does have pressure cooking setting but I’ve never used. I normally slow cook everything in the crockpot. Open to any suggestions you may have. Thanks!!

  3. Emily says

    5 stars
    Fantastic! It’s fresh and lively tasting, and easy to make! I also love that it doesn’t use tomatoes. I have made this several times now, and everyone I have served this to has loved it! My only challenge is that I get the burn message every time i make it, even though I used extra water. Next time I will double the water to see if that helps.

      • Emily says

        Thank you for your reply!
        There are so many variables! I think the issue was two fold: the sauce was too thick, and I *think* my pot is having some trouble coming to pressure. I made the recipe again just two days ago and I added less cilantro so the color was more similar to yours, and I made sure to use raw nuts instead of roasted. And i added about 50% more water.

        I also wonder if the chicken from my natural food store just doesn’t have as much water as other brands? I have used thighs each time, but two days ago I made it again with Trader Joe’s chicken thighs and there was a lot more water. I didn’t get a burn message, but it’s partly because I opened it up to preempt it, as it was still taking a long time to come to pressure. It still turned out great! The smell is amazing!

  4. Jedi Dad says

    5 stars
    Single dad here. Made this for my kids and they absolutely loved it. We had a few friends over last week, and the kids asked for this again – it went like a dream. Can’t wait to try some of the other recipes here; perhaps egg curry this weekend.

    • Ashley - My Heart Beets says

      Hi Miko, I make and freeze green chutney all the time and this is really similar so I’m sure it’d be fine to make ahead and freeze the green masala. I’ll have to try that myself sometime – it’s a good idea 🙂

  5. Claire says

    I made this for dinner tonight and it was incredible! Full disclosure though I did double the garam masala and turmeric and I added a few extra cashews. I also added large chunks of green capsicum for some extra veggies. This is definitely going to be a staple in our house – even my notoriously pick husband loved it! I think we may try making it next time with soya chunks instead of chicken for a vegetarian option.

  6. Manal says

    5 stars
    Amazing! I’ve made different hariyali chicken recipes before and this one really stands out because of the use of amchur and lemon juice. It made the flavor profile so much more complex and rich.

  7. Francoise says

    Hi Ashley,

    I tried your recipe today. I did not have some thighs so I used chicken legs. I did not have either the amchur powder and substituted anything for it. Otherwise, I followed your recipe (no burn message for me). It was light and delicious. Love your idea pour and cook recipes so easy to make.

    Do you think that your recipe can be made with another type of meat, such as lamb?

    Thank you!

      • Francoise says

        I will Ashley thank you! But I just want your advice, do you think it will be the same time in cooking because your recipes for lamb usually require more time for cooking? Thank you for your help!

  8. Sangu says

    5 stars
    I have been making this for over a year and it is so easy and delicious! My daughter requests it all the time. Thank you Ashley for making our lives easier!

  9. Emma says

    5 stars
    Your easy, healthy, and flavor-packed Indian instant pot recipes are delightful! This one tastes so fresh and verdant. I like to call it green chutney chicken too 🙂 It is on the menu again for next week. I am very glad I picked up your cookbook a few years ago! Thank you!

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