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.
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
LOOK AT HOW EASY IT IS TO MAKE THIS POUR AND COOK GREEN CHICKEN CURRY IN AN INSTANT POT:
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 (Hariyali Chicken)
Instant Pot Green Chicken Curry (Hariyali Chicken)
Ingredients
- 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
Instructions
- 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.
Video
Notes
Jeffrey Roughgarden says
This is really good. It has flavorings not usually seen in an American or European palate, but is really excellent. It is also very quick; done by the time the rice is ready!
Ashley - My Heart Beets says
I’m so glad to hear that you enjoyed this 🙂 Thanks for letting me know how it turned out for you!
Leslie says
I have made this recipe dozens of times. The instant pot will not come up to pressure with the amount of liquid called for. I always have to double or even triple it. Other than that our family absolutely loves this recipe!
Jess says
This is one of the best green curry recipes ever. Thank you. Just wanted to know if you think this could work without the nstapot and just slow cook in the oven? Need to make for a lot of people and would be easier not to have to make in batches using IP. Many thanks in advance
Ashley - My Heart Beets says
Jess, I’m so glad to hear that! Thank you for letting me know how much you enjoy this 🙂 Not sure about the oven
Noel Johnson says
What fabulous recipes are gere- from one picky Chef 👍😆💓
Ashley - My Heart Beets says
Thanks Noel 🙂
Beth Romig says
I have been making this recipe for years — it’s one of my absolute favorites. It’s soo bright looking and tasting. Thank you for this recipe — it’s super simple and super delicious!
Ashley - My Heart Beets says
I’m so glad to hear that, thanks Beth!
Orlando Arnold says
This is an outstanding recipe that delivers on flavour and substance. My family love it and we enjoy it with a small amount of basmati rice.
Thank you!
Ashley - My Heart Beets says
I’m so glad to hear that! Thanks for letting me know how much you and your family enjoy this 🙂
PSullivan says
Have made this about 5 times and it’s delicious! However, I always get a burn notice – with both thighs and breasts. Have added extra water, put sauce in first with chicken on top, taken off lid before pressurization and stirred, etc. Just always get the burn notice and sometimes a slightly “extra” (burned?) flavor even when I take out chicken and pour sauce out leaving burned layer on bottom of pot. Sigh. Any thoughts on how to avoid the burn would be appreciated. Thanks!
Dave says
Agreed. This is one recipe we use a lot, and is one of our favourites. However I have never been able to cook this recipe without the burn message. Any suggestions?
Ashley - My Heart Beets says
I’m sorry to hear that – some Instant Pots seem a bit more sensitive (I have a bunch that I use and have found this out during my cooking tests). Can you try scraping the bottom and adding a couple of tablespoons of water to see if that helps?
Karen D'souza says
Every time I make this recipe in the recipe, I see the burn sign on instant pot. It’s delicious though but I always have to recook it
Swetha says
My heartfelt thanks to you for these amazing recipes. You are a kind of visionary when it comes to creating easy recipes that taste heavenly ☺️.
I followed this recipe exactly except for adding some extra spice .
Ashley - My Heart Beets says
Swetha, that’s so nice of you to say, thank you 🙂 I’m so glad you liked this!
Nita says
Can I substitute paneer for vegetarian guests in this recipe? If so how n when do I add it fir best soft paneer?
Claire says
I love this recipe but I am having to remove dairy from my diet due to having a baby who is allergic. Do you think that coconut yoghurt could be used instead of regular yoghurt?
Ashley - My Heart Beets says
Hi Claire, I haven’t tried this (I’m actually also currently dairy-free due to nursing) but my thought is if you like dairy-free yogurt then maybe you’ll like it in here too? I’m not a fan of dairy-free yogurt so I don’t think I’d personally make it.
Claire says
Oh sorry to hear you are also having to cut out dairy! I tried it with Greek coconut yoghurt and it was great! My husband and daughter didn’t even know the difference!
Darcy says
Too easy to be this delicious! The hardest part was making the mistake of using my awful blender instead of my food processor, otherwise it would have been breezy. Even so, it came together quickly and just should not taste this good. Why did it take me so long to try?! When I printed it out there was only one five star review, and this review will be #50, most of which are also 5 stars, too.
Ashley - My Heart Beets says
Darcy, so happy to hear that you liked it so much! Thanks for leaving a review 🙂
Shashi says
Hi Ashley, I have the 8 quart instant pots. Are your recipes done in a 6 quart? Thus at times when you don’t add water before pressure cooking, I would need to in order to avoid burning?
Claire says
I’ve been making this regularly for nearly 2 years now and it’s my families favourite recipe…. But now I have to go dairy free!!
What would you recommend substituting for yoghurt? Would coconut yoghurt work? Have you ever tried it with that?
TIA! I miss eating this almost as much as I miss chocolate!
Priscilla says
Hello! Thanks for your recipes.
What would you recommend as a substitue for cashews? We have a family member that anaphylactic. Thank you 🙂
Ashley - My Heart Beets says
Hi, can they have almonds? If so, blanched almonds might work well! If they can’t have nuts, you can leave them out but know it’ll be a much thinner sauce.
Mom of three says
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!
Ashley - My Heart Beets says
Hi! I haven’t tried this with paneer but that’s a great idea – I’m sure it’d be delicious. I would change the cook time to 1 minute. If you try, please report back – very curious!
Jim Webster says
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!!
Ashley - My Heart Beets says
Hi Jim, yes, the pressure cooker cooks it much faster than it would take on the stovetop or in a crockpot. What kind of crockpot is it? I’m sure this would be fine to slow cook as well.
Emily says
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.
Ashley - My Heart Beets says
Emily, I’m so glad you like this! Sorry to hear about the burn sign – are you using a 6 quart? And are you using chicken thighs (the fat helps prevent burning)? Let me know, would love to troubleshoot!
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!
Jedi Dad says
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
That’s so great to hear! I’m glad your kiddos loved this recipe 🙂 Can’t wait to hear what you think of the egg curry – let me know!
Miko says
Would this green masala freeze well? Given it would be raw ingredients, I wasn’t too sure.
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 🙂
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.
Ashley - My Heart Beets says
Claire, I’m so glad you liked it! Thanks for letting me know how it turned out for you and your husband 🙂
Manal says
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.
Ashley - My Heart Beets says
Hi Manal, that’s so great to hear! Thank you for letting me know how this turned out for you 🙂
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!
Ashley - My Heart Beets says
Hi Francoise, I’m so glad you liked this recipe 🙂 I haven’t tried this with lamb but I think it’ll work! If you try, please let me know how it goes!
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!
Ashley - My Heart Beets says
Hi Francoise, I would try 6 minutes with a full natural release (I think 5 minutes with NPR would probably work too). I’m able to cook lamb in my lamb biryani in 6 minutes with NPR, so I think it’ll work here too 🙂
Sangu says
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!
Ashley - My Heart Beets says
Sangu, that’s so great! Happy to hear that your daughter likes this curry so much 🙂
Noliver says
Do your Instapot recipes turn out equally well in both 3 quart and 6 quart pots? I have a 3 quart instapot but don’t want to try your recipes and waste ingredients if your recipes are not designed for a 3 quart size pot.
Ashley - My Heart Beets says
All of my recipes are tested using a 6 quart instant pot. I’ve heard that some people have successfully made my recipes in a 3 qt but I can’t say for sure. You can always ask in my facebook group – someone may be able to help!
Emma says
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!
Ashley - My Heart Beets says
Thanks, Emma! It’s so nice to hear that 🙂 Thank you for letting me know how this recipe turned out for you!
Zephirina says
Hi Ashley! I just tried your Hariyali chicken recipe: it came out fantastic! Thank you!
My husband ate two helpings 🙂
I changed it a little. I was in rush and ended up cutting two onions (I know!) and then realized that the recipe does not really call for onions. I sautéed the onions anyways, then added the garlic-ginger paste to the mix. I ground the ingredients as you specified in the recipe minus the ginger-garlic paste. Also, I did not have pudina on hand, so I used only cilantro. Added the ground stuff to the sautéed onions and chicken and then pressure cooked it in the IP as you specified. It still tastes so good, even though I am missing the pudina. Thank you, again!
Ashley - My Heart Beets says
Hi Zephirina, I’m so glad you made and liked this so much! Thanks for letting me know how it turned out! 🙂 Also, adding browned onions to a dish never hurts lol.
Dipika says
Can I make this with boneless chicken breast or bone-in chicken thighs? What will be the cook time for that?
Ashley - My Heart Beets says
Hi Dipika, I’ve only tried this with skinless and boneless thighs but I’m sure those will work, you can try the same cook time. Let me know how it goes!
Khushbu says
Hi Ashley,
What do you suggest for a yogurt substitute for a no dairy option?
Ashley - My Heart Beets says
I haven’t tried but would think any dairy-free yogurt would work. Let me know if you try!
Sima says
This curry is so easy and delicious! Followed all of Ashley’s steps and it came out perfect.
Ashley - My Heart Beets says
Thank you, Sima! I’m so glad you like this recipe 🙂
Anoop says
Awesome recipe. Very easy and quick to make. Our friends loved it. Definitely recommended.
Ashley - My Heart Beets says
Anoop, that’s great to hear! Thanks for letting me know how the dish turned out for you 🙂
Fareeba says
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.
My Heart Beets says
Hi Fareeba, that’s very helpful to know, thank you for sharing 🙂
Rahul Kapur says
Hi Ashley – I have a similar issue to what Fareeba says. My 6 qt duo instapot is a year old and I get a burn notice 50% of the time. For the same today when I tried this recipe. Are the newer Instapots more sensitive? Would be good to get a version of your recipes that takes the higher sensitivity of the newer instapits into account. Thank you.
Ashley - My Heart Beets says
Hi Rahul, just want to be sure, did you use chicken thighs? The fat from the thighs helps prevent burning. Also, I’ve heard newer pots are more sensitive – you can try adding more water and see if that helps. Unfortunately, I’m a one-person, part-time operation here and so it’s just not possible for me to update all recipes when new models come out – at least not right away, but maybe one day.
Fareeba says
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!
Lorraine McCall says
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!
Julie says
Has anyone tried this with dried mint? I am dying to make this again but I don’t have any fresh mint on hand.
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.
Thanks!
Sadiya
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!
Wajiha says
Any alternatives to cashews? We have a kid that a nut allergy, but have been really craving hariyali chicken!
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!
Julie says
This was so delicious I ended up eating most of the sauce and now there isn’t enough for the chicken.
Ashley, have you made this on the stove? I want to make a second batch of sauce only and I’m wondering if it would work on the stovetop…
My Heart Beets says
Hi Julie, I’m so happy to hear that! I haven’t tried making this on the stove but I’m sure it’s possible. I’d probably just blend the sauce and simmer it for a few minutes. Let me know how it goes if you try 🙂
Julie says
This is exactly what I did; simmer it on the stove, partially covered, for a few minutes and it turned out great!
Amara says
Ashley this was so delicious and so so easy!! I put some oil in my pot before the chicken to avoid the burn message and sauteed down some of the extra liquid afterwards. I also left out the cashews. Probably took 30 minutes start to finish – will definitely be making again!
My Heart Beets says
Amara, I’m so glad you liked it! Thanks for letting me know how it turned out 🙂
Roshan says
I love this recipe, but I get the burn warning every single time I make it, especially when I double the recipe. I’ve tried it with a 6qt and an 8qt. I follow the recipe to the T, and I only use chicken thighs. I wonder if it’s the cashews that are causing the burn… Do you have any suggestions? increasing water/oil? low pressure instead of high?
My Heart Beets says
Hi Roshan, sorry to hear about the burn sign! Are you increasing the amount of cashews by any chance? Because if so, that’ll do it. This recipe calls for 1/4 cup because that’s the most I’ve found that works with the amount of liquid in this recipe. You can always add blended cashews at the end if this keeps happening to you.
FM says
Love this recipe! I do some variation to the instructions in that I use onions and sauté until soft, add meat until the pink is gone, then add the rest. It is delish! and relatively forgiving: A couple of times it was too watery; I simply put on sauté mode to dry it up a little. Today my blender went on strike so instead of a smooth green sauce it was finely chopped coriander. It still turned out well. Thanks so much, Ashley.
My Heart Beets says
I’m so glad you love this recipe! And great to know that it worked well even with finely chopped coriander – thanks for sharing that 🙂
Lalita Sundaram says
I love this recipe. But it’s the only one where I get BURN notice. 😥
My Heart Beets says
Lalita, I’m sorry to hear that! Are you using a 6 quart? Any changes to the recipe? You can add try adding a couple of extra tablespoons of water – that should help!
Sheila K says
Hi – can I cut up the thighs into pieces before putting into the IP or should I just put the whole thighs in there? TIA!
My Heart Beets says
I cut once it’s done with scissors or I’ll shred the chicken with forks but you can definitely cut before 🙂 I think it’s a little easier after and this way I can dump the chicken in without having to touch it much.
Tina Colaço says
I tried the Hariyali chicken today, but did not have amchur so added an extra tsp of lemon juice. My whole family enjoyed it. It was extremely easy.
My Heart Beets says
Tina, that’s so great to hear! Thanks for letting me know how this turned out for you 🙂
Monica says
This looks amazing. My family doesn’t eat chicken. Can we make this with a fish? If so, which do you recommend? And, how do I modify the cook time? Thank you!
Roomina says
Thanks so much for this great recipe. So easy to make, took me less then 15 minutes to put everything together. My family loved it and asked if I could make it again very soon. Lol.
My Heart Beets says
I’m so happy to hear that! Thanks for letting me know how much you and your family liked this dish 🙂
Ash Gulati says
Hi Ashley. A few days ago I was introduced to your site and Haryali Chicken was the very first recipe I cooked in my brand new instant pot. 🙂 Absolutely LOVED IT!!! I’m hooked!!! (Maybe I can throw out my stove top pressure cookers now!!!!!!!)
My Heart Beets says
Hi Ash! I’m so glad you found my site and tried this recipe 🙂 I can’t wait to hear what you think of other recipes you try! And yes, you’ll be letting go of your stovetop cookers soon – I gave mine away and now own 4 instant pots (which is admittedly, excessive lol).
Dinny says
I am gonna try this receipe today..Can I do it in pressure cooker too?
Ritu says
This is amazing and so full of flavor! It’s super easy as well! I got the burn notice even though I put the liquid first so then I finished it off on the stove. Still tastes delicious!
My Heart Beets says
Ritu, I’m so glad you liked it! Sorry to hear about the burn notice – hopefully that doesn’t happen next time!
Rema says
Looks delicious, gonna try it tomorrow. What can I substitute for amchur powder?
Neeti says
Hi Ashley,
I followed the recipe but the pressure did not build in the 5 mins. I added 1/2 cup of water and put it for 5 mins again, but it made it watery. Any suggestions?
Naveen says
Thanks Ashley!
I didn’t know that you could keep the cooking time the same while doubling the quantity.
I think your point about chicken thighs releasing more water and fat is also super important. I have gotten a “burn” message a couple of times before cooking with chicken breasts but the thighs were perfect!
Thanks again for all your help! Looking forward to more pour and cook recipes! Go ‘Hoos!
My Heart Beets says
Naveen, no prob! And yup – the instant pot takes the extra contents in the pot into account while it builds pressure and so while it does take longer to build pressure, it doesn’t affect the cook time that you enter on screen – hope that explanation helps. That’s been my observation with most recipes anyway. And Wahoowa!! So great to connect with another Hoo! 🙂
Naveen says
Absolutely one of the best dishes I have made using the InstaPot. Thanks for this wonderful recipe. How would you adjust the recipe and/or the cook time if you want to cook a bigger quantity at one time?
My Heart Beets says
Thank you, Naveen! So happy to hear that 🙂 I haven’t tried doubling this recipe but my guess would be to double all ingredients but keep the cook time the same. That’s usually what I do for other chicken curry recipes 🙂 Let me know how it goes!
Garima Tewari says
Made this yesterday and it turned out great. So delicious and so easy to make. However, mine didnt look like the picture you have posted – yours is yellowish green but mine was green green.
My Heart Beets says
Hi Garima, I’m so glad you liked it! Hmm, it could just be the slightly different amount of herbs used.
Amie says
I love this recipe! So much! But I was wondering if anyone has tried it with tofu instead of chicken. Please let me know how it turned out or what extra steps were taken.
Bharvi says
Any way to make this vegetarian with a substitute?
Andrea says
Paneer. I made this with chicken, but had left over paneer and threw it in after it was done. Next day was amazing. I don’t think you’d want to pressure cook the paneer however. You could also do some beans/califlower/potato.
This is a delightful curry, almost reminds of Thai curries due to the freshness.
Rashi says
We loved this! A tangy different way to make Chicken
My Heart Beets says
Rashi, I’m so happy to hear that 🙂 Thanks for letting me know how it turned out for you!
Ss says
Ashley,
I don’t see anyone else complaining about the burn notice. I wonder if I missed a step. I got the masala ready in the blender. I started the IP and put the chicken breast in and then poured the masala and started the IP in 5 min manual high. Within a minute I got the burn notice. It tasted great but the challenge with deglazing the IP vessel and trying this 2 or more times to build up pressure was painful. What is the solution or what did I miss ?
SS
My Heart Beets says
Hi SS, this is just a guess but it could be because you used chicken breast which may not release as much water/fat – perhaps try adding a little water if you use breast meat? Please let me know if that helps!
Kt says
Hi, my kids are allergic to nuts! What can I use in the place of cashews?
Thanks!
Yasmin Karim says
Hello Ashley! Do you think this recipe would work with chicken and should I change the cook time?
Devi says
To clarify, one reason this is an issue is that there’s no natural release after the count down. It’s just done
Devi says
So I’ve made this twice now and the first time I thought I just didn’t seal it right but the second time I’m sure I did. There’s something about this recipe that prevents the pin from going all the way up at maximum pressure. It just goes halfway up and then it counts down. Any idea why I’m having this problem? I made other recipes in between, and the pin goes all the way up as it’s supposed to so I know there’s nothing wrong with the pot. Appreciate any thoughts you might have and thank you for this healthy recipe!!
Jessica says
Loved the easy prep work with this recipe – however, I received the BURN message multiple times. I doubled the recipe in an 8 qt instant pot and followed everything pretty much to the T so I’m not sure what the problem was. After the first BURN message I scraped the bottom really well and added more water and tried again. It gave me the BURN message a second time. I scraped the bottom again and retried to pressurize – again, the BURN message. Scraped again and it FINALLY pressurized. It was really flavorful so it was worth it in the end – just took more work than what I was planning on for a “pour and cook” recipe!
Out of curiosity – I stirred the sauce and meat together before I pressurized – would something about the lack of layering cause the BURN message? Thanks for a great recipe!!
Charlotte says
Just made this for dinner and I am blown away by how tasty this is! So much flavour, and the chicken is super tender. I can’t stop eating it!
I received the burn message the first time coming to pressure (I have a 6qt) but after opening and deglazing, it came to pressure just fine the second time, with no burning at all.
My Heart Beets says
Charlotte, so happy to hear that! Thanks for letting me know how much you liked this dish 🙂
Arshad says
Hi Ashley, this is such an incredible and delicious tasting recipe! It reminds me of a Peruvian dish I often eat at one of the local places here. I doubled the recipe, and am using the 6QT instant pot, however when I initially made it, the chicken came out raw. I had cooked it for 5 minutes, and did a natural release of 15 minutes. So then I went back and cooked it for 15 minutes, which is how I typically cook chicken. I did use boneless chicken thighs, and they were cut up in bite size pieces. That’s the only changes I would do.
I’ve really enjoyed all your recipes that I tried! Looking forward to some new ones! 🙂
Madhavi says
I can’t have dairy. Can I skip the yogurt, or swap it out with an equal amount of coconut milk?
Thanks!
Madhavi
Shruti Parekh says
Excellent recipe. It was so quick, easy and delicious. Made it for kids and hubby and they loved it. Will have to make paneer and sabji in the same for myself (vegetarian). Thank you
My Heart Beets says
Shruti, I’m so happy to hear that the fam enjoyed it! Thanks for letting me know how it turned out 🙂
Tina says
I am one of your silent fans! I have tried many many recipes from your blog and they have always been a hit! I tried this one not too long ago and we all loved it. I am in fact going to make it again tomorrow!
I have a question- I love eating upma but I can never get it right on stove top. Have you considered trying upma in the IP? Believe me, I will be the first one to try your recipe
Thank you so much! Looking forward to trying many more recipes!
My Heart Beets says
Tina, aww hooray! I love hearing from blog readers – thanks for leaving a comment 🙂 I don’t have an upma recipe – I’ve been thinking of trying a rice flour version though so maybe soon!
Chelli says
My mother’s recipe from more than 60 years ago! She did have cashews, white poppy seed and coconut in her recipe!
My Heart Beets says
Chelli, that’s so awesome!! I’m going to try adding poppy seeds and coconut the next time I make this – love that she used all three!
Martin says
I really enjoyed this one, the taste is very different to any curries I’ve had before. It has a lovely fresh flavour to it. Definitely one I’ll make again, thanks.
My Heart Beets says
Martin, that’s so great to hear 🙂 Thanks for letting me know how this turned out for you!
Sarthak says
A novice here. Is there any need to Saute chicken or add any oil?
My Heart Beets says
Hi Sarthak, no need to saute or use oil for this recipe 🙂
Neetu says
I was contemplating whether to make it or not but since I had all the ingredients and not much time I went ahead! It turned out amazing! Thanks for sharing the recipe. Definitely making it again!
My Heart Beets says
Neetu, I’m so glad you liked it! Thanks for letting me know how it turned out for you 🙂
Np says
I was contemplating whether to make it or not but since I had all the ingredients and not much time I went ahead! It turned out amazing! Thanks for sharing the recipe. Definitely making it again!
My Heart Beets says
I’m so happy to hear that you liked it so much 🙂
Kerri says
This recipe was delicious but I did encounter some issues with the cooking. I got the burn warning twice with this dish. The first time I had to scrape the chicken off of the bottom, and the second time I think was due to some left over burnt bits on the bottom. I scraped the bottom really well and stirred it up again and then it finally completed the cook cycle. I think either some oil on the bottom, and/or mixing the sauce in before cooking might help prevent burning. I’ll try that next time since I will definitely be making this again!
Kimberly says
This is a winner! Oh my gosh — I reheated it the next day in the office and people were asking me about where I got my lunch from… high praise because I work in midtown NYC and there are many choices around here. I used your trick of a fresh lemon squeeze over the rice – and it was fantastic.
My Heart Beets says
Kimberly, that’s so awesome to hear!! Thank you for letting me know how much you liked it 🙂 Hope you’re staying safe in NYC!
Freddie F says
Delicious and easy! I tried it with chicken breasts and they were a little tough. Not sure if it’s just how breasts work with this or if maybe I need longer time in the IP. Substituted a bit of lime juice for the amchur powder too. I used 2.8oz of whole cilantro because the bunch I got was massive and figured that whole thing couldn’t be right haha. Might double the sauce next time too.
My Heart Beets says
Hi Freddie, glad you liked it! And yeah chicken breasts can be tricky in the instant pot – did you cut them up? Maybe try cutting them, adding a bit of water (since they don’t release as much liquid/fat as thighs) and perhaps even reducing the time by a minute or two? I need to experiment more with pour/cook chicken breast recipes but that’s what I’d try first.
Nits says
Looks delish… Plan to try this in a couple of days so I can add it to the party menu next weekend! Thanks for all your recipes 🙂
My Heart Beets says
I hope this turned out well for you 🙂
mithila u says
Great recipe. I got a burnt message earlier and then I switched to low pressure and it turned out perfect! Very easy to cook.
Anu Ag says
Thank you for another amazing easy, delicious recipe Ashley. We just got home from vacation and I was looking for a simple dish to make and tried this out. I doubled the recipe and added tamarind paste instead of lime juice as I didn’t have any limes. It turned out awesome. Yum!!!!! Big hit with my family.
My Heart Beets says
Anu, that’s so awesome to hear! Thank you for letting me know how this dish turned out for you and your family 🙂
Farrah says
Hi Ashley! Thanks for sharing your awesome questions. Sorry in advance for the silly question…. but when you say a bunch of cilantro, how much is that? I’m in Toronto and here the size of the cilantro bunch varies drastically based on grocery store. Could you approximate the weight in ounces or some sort of reference?
THANK YOU!!!
Sonal Mody says
Hi Ashley,
I want to try the green chicken recipe. Is it cooked without oil?
Looks delicious.
My Heart Beets says
Hi Sonal, yep! There’s no oil 🙂
Nisha says
Has anyone tried this with Paneer? I would like to substitute.
Jayram Subrahmanian says
This recipe turned out terrific! Thanks Ashley.
Question: how would the cooking directions change if I wanted to cook baby potatoes in the hariyali base? I tried it for 10 minutes under high pressure with natural release and they were undercooked. Should the potatoes be precooked in the instant pot before adding them to the green base?
My Heart Beets says
Hi Jayram, I’m so glad you liked it! As for adding baby potatoes – I’m really surprised they weren’t done in that amount of time! You can try cutting them in half. Let me know how that goes if you try 🙂
deepa says
this looks great so far! Can I use part skim ricotta cheese instead of yogurt? I know its a weird swap, but looking to get rid of it from my fridge!
My Heart Beets says
Deepa, thanks! I actually think it’ll be a great swap – please let me know how that goes!
Jenny says
Can you use bone in chicken and what if you don’t hav the mango powder?
My Heart Beets says
Jenny, bone-in should be fine, maybe add an extra 2 minutes. As for the amchur, it’s fine to skip – it just adds a bit of fruity tanginess – do you have tamarind paste? If so, try 1/4 teaspoon of that.
Rose says
Thanks. I had a similar question. Planning to try with chicken drumsticks. Will use tamarind instead of amchur.
Monica says
Looks delicious! Do you plan to make a video of this recipe? I was curious what would be considered a “small bunch” of mint 🙂
My Heart Beets says
Thanks, Monica! I’ll add this to my video list! Also, such a great point – I’ll update the recipe card with this info! I’d say around .5 ounces (I use one of those small mint packets at the grocery store because that’s usually all they have). More or less is fine though!
Laura says
also wondering about size of cilantro bunch? My bunches from the grocery store are huge!
Jasmine says
This recipe is so delicious and so easy to make. Thank you so much!
My Heart Beets says
Jasmine, that’s so great to hear! Thanks for letting me know how the hariyali chicken turned out for you 🙂
Candy Holt says
I have a large family. If I double the recipe, would I need to increase the time?
Zeeniya says
Is that ok if I make it with chicken breast ?
My Heart Beets says
If you use breast, I’d suggest adding some oil to the sauce. Chicken thighs have fat – my concern with chicken breast is that it’ll be a bit drier and also, I wouldn’t want it to stick to the pot. Let me know how it goes if you try!
Rachna says
I love all your recipes and I just bought an instant pot so have been trying a lot of them. My only problem is I prefer chicken breast over thighs. Should I be using same cook times for breasts? I have tried adding oil and reducing the natural release time but chicken becomes hard and dry.
Melissa says
Absolutely delicious and I am also thinking how good this sauce is before cooking just as a chutney! I made this with chicken breast so cooked it 10 minutes before natural release. I think this would be really good with lamb too.
My Heart Beets says
Melissa, that’s so great to hear! Thanks for letting me know how much you liked the green chicken 🙂 I bet lamb would be great – if you try, let me know how it goes!
Kenneth says
I’m trying this tomorrow. Looks amazing. One question though. Can this be frozen? I understand that recipes with dairy don’t freeze well?
My Heart Beets says
Hi Kenneth, I haven’t tried freezing this but I think it’ll be fine – there’s very little yogurt in this and I know I’ve frozen similar recipes in the past. Hope you love it!
Em says
I’ve made a few of your recipes and they’ve all been amazing, but this one might have to be my new favorite considering how delicious it is and how easy it is to make and prep. It only took us like an hour total to prepare and cook. We doubled the recipe amount for meal prep, and we also added a little gf flour to thicken it at the end as well as some coconut milk for creaminess. It was delicious, I love all the herb flavors in it. Thanks so much for the recipe!
My Heart Beets says
Em, that makes me so happy to hear 🙂 And thank you for sharing the gf flour and coconut milk idea – I’ll have to try that next time! I’m sure it’ll be helpful for others too!
Pavi says
Question- does the chicken have to be cooked before adding it to the instant pot? Does it need to be cut into pieces?
My Heart Beets says
Hi Pavi, nope! Put the raw chicken in there, the instant pot will cook it. No need to cut it either (though you can) – I just shred it once it’s done cooking (step 5 in the recipe card). Hope that helps!
Dina Rughani says
This was delicious and so easy!
My Heart Beets says
Dina, I’m so happy to hear that! Thanks for letting me know how it turned out for you 🙂
Cara says
This turned out delicious! My Punjabi husband approved and my daughter had 4 helpings.
Thank you!
My Heart Beets says
Cara, wow, I’m so happy to hear that! 4 helpings? Best compliment ever, haha! Thanks for letting me know how it turned out 🙂
Julie says
Do you think I could use creme fraiche instead of yogurt? That’s what I have on hand.
My Heart Beets says
Hi Julie, I think it’ll be good but haven’t tried myself – creme fraiche will be heavier as its made from heavy cream vs milk so I wonder if it might mute the flavors a bit? You could do just 1 tablespoon rather than 2. If you try, let me know – very curious!
Nila says
Amazing recipe. Mindblowing.I kept on getting the burn sign…but all good in the end
My Heart Beets says
Thanks, Nila! I’m glad you liked it! Sorry to hear you had the burn sign come up though – I’m glad it worked out!
Maneesha says
“This is fantastic!” That’s verbatim what my husband said.when I made this! What a flavorful and easy way to make chicken! I’m going to try this for veggies too! You did it again, Ashley! Another winner recipe!!
My Heart Beets says
Maneesha, that’s so great to hear!! Thanks for letting me know how it turned out 🙂 Please keep me posted on how it goes with veggies!
Maneesha says
This is on the menu for tonight!
My Heart Beets says
Hey Maneesha! Awesome! Let me know what you think 🙂