How To Make Stovetop Green Chicken (Hariyali Chicken)

46

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!

Whip Up a Batch of Easy Hara Masala Chicken: Perfect for Meal Prep!

As a dietitian, I’ve witnessed the increasing demand for high-protein recipes. They’re not just favoured for crafting diabetes-friendly meals but also for satisfying cravings and catering to family-friendly dining.

Now, let’s delve into some flavorful creations that have become family favourites. Our go-to Tandoori Salmon Fish Tikka with Green Chutney never fails to please. And if you’re a fan of curry, you’ll love the comforting simplicity of our Cod Fish Curry. For those leaning towards plant-based options, our Butternut Squash Chickpea Curry is a must-try.

Overhead image of fried green chicken breast on lettuce, adorned with chillies and lime, styled with an Indian scarf and cilantro.

In a quest to expand my repertoire of, Ramadan recipes collection, I ventured into creating a vibrant green chutney recipe. Well, let’s just say my first attempt was a bit too heavy on the garlic! But instead of tossing it, I decided to repurpose it as a marinade for chicken. And it turned out to be a stovetop sensation!

Now, let’s dive into the nutritional benefits of this flavourful creation.

Nutrition highlights

This healthy Indian Chicken recipe is a nutritional gem, featuring:

  • Fresh cilantro, brimming with antioxidants.
  • Lean protein from the chicken, essential for muscle health.
  • Aromatic garlic and shallots, for potential immune-supporting properties.

Ingredients

Hara masala (green chicken marinade)

Green masala (or marinade) is made of a variety of fresh herbs and aromatics, typically including:

Top view image of a basket of food ingredients including fresh cilantro, garlic, shallots, lime, chillies and salt on a white printed tablecloth.
Ingredients in their whole form
Overhead image of prepared food ingredients including cilantro, chillies, lime juice and zest, shallots and garlic cloves.
Prepared ingredients
  • Fresh Cilantro (including stems)
  • Green Chillies (hot)
  • Fresh Garlic
  • Shallots
  • Lime Juice and zest
  • Water
  • Sea salt

Chicken

A bowl of chicken breast fillets placed on a wooden board next to a mason jar of green sauce.
  • Chicken breast
  • Extra virgin olive oil

The chicken is generously coated with the vibrant chicken lime cilantro marinade before being pan-fried to perfection in oil. Plus, the vibrant flavours are intensified as it cooks.

How to make it

Hara masala (green chicken marinade)

Overhead image of a blender jug containing cilantro, chillies, shallots, garlic, and seasoning.
Step 1: In a blender, combine cilantro (rip it with your hands to make it easy on your blender), chilies, garlic, shallots, lime juice, salt and lime zest.
A mason jar of green chutney (sauce) surrounded by fresh cilantro on a wooden board.
Step 2: Utilize your blender’s tamper and bitz to begin breaking down the ingredients. Add 2 tablespoons of water and continue blending with the assistance of the tamper.

Remember to scrape down the sides regularly. Exercise patience and resist the temptation to add extra water, as it may result in an overly runny consistency.

Preparing chicken

A chicken breast fillet sliced in half (lengthwise) on a wooden board with a nearby knife and a bowl of additional chicken breast fillets.
Slice one fillet in half lengthwise using a sharp-edged knife.
A chicken breast fillet half sliced into chunks on a wooden board with a nearby knife and a bowl of additional chicken breast fillets.
Cut each half into large chunks. Each breast should yield approximately 8 pieces.
A bowl of chicken breast pieces placed on a wooden board against a white background.
Repeat the process with the remaining two chicken fillets.

Marinating chicken

A green cilantro chutney (sauce) poured over a pile of chicken breast pieces in a bowl.
Step 4: Pour half a cup of marinade over the chicken pieces, reserving the rest in an airtight container in the fridge for later use.
Chicken pieces coated in a green chutney (sauce) in a bowl with a large spoon alongside.
Thoroughly mix to coat each piece of chicken with the marinade. Allow the chicken to marinate in the fridge for two days. It’s worth it for tender, succulent, flavour-packed chicken.

Frying chicken

Pan of green masala-coated chicken breast pieces with a wooden spoon alongside.
Step 5: Heat oil in a spacious, extra-large pan. The size of your pan is crucial; you want to avoid overcrowding to ensure they fry evenly and attain that alluring char. Add the chicken – arranged in a single layer in the pan and cook on high heat.
Pan of cooked and charred green masala-coated chicken breast pieces.
Step 6: Cook on high heat for 15-17 minutes or until the chicken is fully cooked. As the moisture evaporates, adjust the heat as needed and flip each piece frequently to achieve golden-cooked chicken.
Pan of cooked and charred green masala-coated chicken breast pieces topped with green hara masala sauce.
Step 7: Turn off the heat, add the leftover hara masala (marinade) and mix to coat the pieces.

Serve with Homemade Soft Roti and Cabbage Poriyal to create a balanced plate.

Overhead image of fried charred green chicken breast pieces placed on a bed of vibrant lettuce leaves, garnished with chillies and lime slices.

For a complete list of ingredient measurements and detailed step-by-step instructions, you can find everything you need in the printable recipe card located at the bottom of this post.

Tip for the Beginner Cook

Invest in a good-quality meat thermometer. It’s an invaluable tool for ensuring that your chicken is cooked through without being overdone. Also, this helps avoid the risk of foodborne illness while ensuring that your dish is perfectly cooked and delicious every time.

Substitution notes

In the event of ingredient unavailability or dietary preferences, here are some substitution options to consider:

  • 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.
Overhead close-up image of fried green chicken breast on lettuce, adorned with chillies and lime, styled with an Indian scarf and cilantro.

Food safe storage

For optimal food storage, consider the following tips:

  • 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 you’re ready to enjoy, 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.
Perspective image of green chicken (Hariyali chicken) breast pieces placed on lettuce leaves garnished with chilli and lime.

If you try this recipe, I’d love to hear from you! Rate it, drop a comment or snap a photo and tag me on Instagram@DesiliciousRD. Seeing your creations always brings a smile to my face.

Overhead close-up image of fried green chicken breast on lettuce, adorned with chillies and lime, styled with an Indian scarf and cilantro. Print

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! Course MainCuisine IndianDiet Diabetic, Gluten Free, Halal, Hindu, Low LactoseKeyword chicken, cilantro, green chickenHealth Benefit Anti-Inflammatory, Staying Power Prep Time 20 minutes minutesCook Time 25 minutes minutesMarinate 2 days daysTotal Time 2 days days 45 minutes minutes Servings 5 Calories 233kcal Author Shahzadi Devje Cost $18

Equipment

  • 1 blender high speed

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

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.

Video

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

Calories: 233kcal | Carbohydrates: 7g | Protein: 30g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 87mg | Sodium: 716mg | Potassium: 591mg | Fiber: 2g | Sugar: 2g | Vitamin A: 156IU | Vitamin C: 12mg | Calcium: 26mg | Iron: 1mg

The post How To Make Stovetop Green Chicken (Hariyali Chicken) appeared first on Shahzadi Devje, Desi~licious RD.

Original Article