Get the Recipe:
How To Make Stovetop Green Chicken (Hariyali Chicken)
Experience flavour like never before with this Green Chicken recipe. Also known as Hariyali Chicken or Hara Masala Chicken, this stovetop sensation boasts natural flavours sans artificial colours. With heaps of fresh cilantro, fiery chillies, aromatic shallots, and garlic — get ready to be wowed!
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Ingredients
Hara Masala (Marinade)
- 1 bunch cilantro, 100 grams, washed and dried, leaves and stems, roughly torn
- 3 shallots, large
- 7 cloves garlic, large
- 3 green chillies, hot
- 1 lime, large, juice
- ½ tsp lime zezt
- 1 tsp salt, sea salt
- 2 tbsp water
Chicken
- 3 chicken breasts, skinless, boneless, 830 grams, cut into large pieces
- 2 tbsp olive oil, extra virgin
Equipment
- 1 blender high speed
Instructions
Hara Masala (Marinade)
- Start by adding cilantro (roughly torn for easier blending), chillies, garlic, shallots, salt, lime zest, and juice to a blender. Use your blender's tamper to break down the ingredients.
- Add 2 tablespoons of water and continue blending to a smooth consistency. Scrape down the sides as needed. Be patient and avoid adding extra water to prevent a runny consistency.
- Transfer the hara masala to an airtight container or jar and store it in the refrigerator.
Chicken
- Pour half a cup of the marinade over the chicken pieces, saving the remainder in an airtight container in the fridge for later use. Ensure each chicken piece is thoroughly coated with the marinade by mixing well. Refrigerate the chicken to marinate for two days.
- In an extra-large pan, heat oil. Place the marinated chicken in a single layer in the pan and cook over high heat.
- Flip each piece frequently to achieve even cooking and golden-brown char. Fry over high heat for 15-17 minutes or until the chicken is fully cooked. Adjust the heat as needed as the moisture evaporates.
- Turn off the heat, add the remaining hara masala (marinade) and mix well to coat the pieces. Serve immediately.
Notes
Food safe storage
- Refrigeration: Store the cooked Green Chicken in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: If planning to freeze, portion the cooked chicken into freezer-safe bags or containers, ensuring to remove any excess air to prevent freezer burn. It can be stored in the freezer for up to 1 month.
- Labeling: Always label the containers with the date of preparation to keep track of freshness.
- Thawing: When ready to consume, thaw frozen Green Chicken in the refrigerator overnight before reheating.
- Reheating: Reheat the Green Chicken gently on the stovetop or in the microwave until warmed through, ensuring it reaches an internal temperature of 165°F (74°C) for food safety.
Substitution notes
- Cilantro: Swap with fresh parsley or a combination of mint and basil for a different flavour profile.
- Chicken: Substitute with tofu, paneer (Indian cottage cheese), or vegetables like cauliflower or mushrooms for a vegetarian version.
- Shallots and Garlic: Replace with onion powder or garlic powder for a milder taste, or omit for a simpler flavour profile.
- Green Chilies: Adjust the quantity based on your spice preference or substitute with jalapeños for a similar heat level.
Nutrition Information:
Calories: 233kcal (12%)Carbohydrates: 7g (2%)Protein: 30g (60%)Fat: 9g (14%)Saturated Fat: 2g (10%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 87mg (29%)Sodium: 716mg (30%)Potassium: 591mg (17%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 156IU (3%)Vitamin C: 12mg (15%)Calcium: 26mg (3%)Iron: 1mg (6%)
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
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