Weeknight Easy Hara Masala Chicken or Haryali Chicken

Ingredients

• 450 g boneless chicken, or 680 g if using bone-inchicken, cubed
• 1 medium (75–90 g)onion
• a few tablespoonsneutral oil
• 1 bunch (65–70 g)fresh coriander
• 4green chillies
• 2.5 cm (or ¾ tbsp ginger paste)ginger
• 6–8 cloves (or 1 tbsp garlic paste)garlic
• 4 tbsp (about 55 g)plain yoghurt
• 1 tspsalt
• 1 tspground coriander
• ½ tspground cumin
• ½ tspred chilli powder

Instructions

1. 1

   Blend the marinade

   Put the fresh coriander, green chillies, ginger, garlic, yoghurt, salt, ground coriander, cumin and red chilli powder in a blender. Blend until smooth.

2. 2

   Coat the chicken

   Pour the green mixture over the chicken and coat it well. Marinate for 30 minutes or up to overnight, or simply mix and carry on with the recipe.

3. 3

   Heat the oil

   Set a wok or large-based pan over medium heat and add a few tablespoons of oil. A larger pan cooks the chicken more quickly than a small one.

4. 4

   Brown the onion

   While the oil heats, dice the onion. Add it to the pan and sauté until the edges turn golden.

5. 5

   Cook the chicken

   Stir in the chicken and sauté over medium-high heat until its colour changes.

6. 6

   Simmer until tender

   Cover the pan and simmer for 25 minutes, until the chicken is tender.

7. 7

   Finish and serve

   Adjust the consistency and check the seasoning. Garnish with fresh ginger or green chillies if you like, or leave it plain, then serve with roti or rice.

What is hara masala chicken?

Hara masala means green spice mixture, and this Pakistani chicken curry gets its colour and fresh, pungent flavour from coriander and green chillies. The name is also often given as haryali chicken.

Here, the green mixture is blended with yoghurt and spices, then cooked with chicken and softened onion. Blending makes the coating quick to prepare, while the covered simmer gives the chicken time to become tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 26g protein, 9g carbs, 18g fat.

The chicken supplies most of the protein, while the yoghurt and cooking oil contribute fat; the onion and yoghurt also provide some of the carbohydrates. Serve it with a sensible portion of rice or roti and add a vegetable side to round out the plate.

The green marinade

Fresh coriander: use the whole bunch specified, including tender stems, for a lively herb flavour. Blend it with the chillies, ginger, garlic, yoghurt and ground spices until no large pieces remain.

Chillies: four give the curry its green chilli character, while the separate red chilli powder adds another layer of warmth. If you prefer less heat, remove the green chilli seeds before blending.

Marinating and timing

Short rest: a 30-minute marinade gives the chicken time to take on the green mixture, but the recipe also works if you cook it straight away. For a longer rest, keep the covered chicken in the fridge overnight.

Weeknight pace: the stated total time is 35 minutes, with the covered simmer taking 25 minutes. If you marinate the chicken, allow that extra time separately.

Build flavour in the pan

Golden edges: sauté the diced onion until its edges turn golden before adding the chicken. This gives the curry a savoury base without needing to brown the onion all over.

Room to cook: choose a wok or large-based pan so the chicken has space. Stir it over medium-high heat until its colour changes, then cover for the simmer.

Check the curry's texture

Covered simmer: cook for 25 minutes, checking that the chicken is tender before serving. Keep the heat at a gentle simmer so the sauce cooks steadily rather than catching on the base.

Consistency: the recipe leaves the final thickness to your preference. Adjust it at the end, then taste and correct the seasoning before adding any garnish.

What to serve with it

Roti: tear pieces of flatbread to scoop up the green sauce. Rice is another straightforward choice, especially if you want a softer base for the curry.

Fresh finish: a little fresh ginger or sliced green chilli can sharpen the flavours at the table. The curry is also fine without a garnish.

Recipe notes & tips

• Use a large-based pan to give the chicken room to cook.
• Blend the marinade until smooth so it coats the chicken evenly.
• For the fullest flavour, marinate the chicken for at least 30 minutes.
• Keep the pan covered during the 25-minute simmer to help the chicken become tender.
• Taste the curry at the end and adjust its seasoning and consistency.
• Garnish with fresh ginger or green chillies only if you want an extra fresh, sharp finish.

Variations

• Bone-in chicken: use 680 g instead of 450 g boneless chicken.
• Milder curry: remove the green chilli seeds before blending.
• Ginger paste: use ¾ tbsp in place of the 2.5 cm piece of fresh ginger.
• Garlic paste: use 1 tbsp instead of 6–8 garlic cloves.
• Longer marinade: leave the coated chicken in the fridge overnight before cooking.

Common mistakes to avoid

• Small pan: the chicken has less room to cook; use a wok or large-based pan.
• Skipping the onion colour: sauté until the edges turn golden before adding the chicken.
• Uneven coating: blend the marinade until smooth and mix it thoroughly through the chicken.
• Rushing the simmer: cover the pan and allow the full 25 minutes for the chicken to become tender.
• Serving without tasting: check the seasoning and adjust the curry's consistency before serving.

How to store

Cool leftovers promptly, transfer them to a covered container and refrigerate for up to 3 days. Reheat in a pan over a gentle heat until piping hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions