Go Back

Chicken Haryali with Potato (Green Masala Chicken Aloo)

Fresh, herby green chicken curry with potatoes—packed with coriander, mint, and bold Indian flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Marination Time 30 minutes
Total Time 1 hour 25 minutes
Course chicken dishes, Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

For Green Haryali Paste:

  • 1 cup Fresh coriander leaves
  • 1/2 cup Fresh mint leaves
  • 2-3 Green chillies
  • 1 Ginger (1 Inch )
  • 6-8 Garlic cloves
  • 2 tbsp Curd (yoghurt)
  • 1 tbsp Lemon juice
  • 2 tbsp Water (for grinding)

For Curry:

  • 750 grams Chicken (with bone)
  • 2 Medium Potatoes (peeled & cubed)
  • 2 Onions (finely chopped)
  • 1 Tomato (finely chopped)
  • 1/2 tsp Turmeric powder
  • 1 tsp Cumin seeds
  • 1/2 tsp Garam masala
  • 1/2 atsp Black pepper powder
  • 3 tbsp Oil or ghee
  • Salt to taste

Instructions
 

Make haryali paste:

  • Grind coriander, mint, green chillies, ginger, garlic, curd, lemon juice, and water into a smooth paste.

Marinate chicken (optional):

  • Mix chicken with half of the green paste and rest for 30 minutes for deeper flavor.

Fry potatoes:

  • Heat oil in a pan, add potato cubes with a pinch of salt and turmeric, and fry for 3–4 minutes.
  • Remove and keep aside.

Prepare the base:

  • In the same pan, add cumin seeds and let them splutter.
  • Add chopped onions and sauté until golden brown.

Cook the tomato:

  • Add turmeric and chopped tomato and cook until soft and oil starts to separate.

Add chicken:

  • Add chicken and salt and cook on medium heat for 5–7 minutes until it turns white and slightly browned.

Add green paste:

  • Add remaining haryali paste, mix well, and cook for 5–6 minutes until oil separates.

Simmer curry:

  • Add fried potatoes and ½ cup water.
  • Cover and cook on low heat for 20–25 minutes until chicken and potatoes are tender.

Finish dish:

  • Sprinkle garam masala and black pepper, simmer for 2 minutes, then turn off heat.

Cooking:

  • Slow cook on a low flame for the best flavour, allowing the green masala to blend well with chicken and potatoes.

Notes

Pro Tips:
✔ Use fresh herbs for vibrant green color.
✔ Do not overcook paste to retain freshness.
✔ Marinate chicken for deeper flavor.
✔ Fry potatoes before adding for better texture.
✔ Add cream at end for richer taste.
Keyword chicken, masala