Main Course

Green Chicken Curry

  •   Apoorva Shetty
  • 24 Jan 2021
  • Rated ★★★★★
  • Green Chicken Curry

    before you enter the kitchen


    10 mins


    35 mins



    Green Chicken Curry

    We are back with another mouth watering yet easy chicken recipe to help make your weekends vibrant. I use the same curry while preparing biryani as well! Basically you layer/mix this with ghee rice and you have your own version of biryani ready. The end result is an aromatic Mughlai style gravy which goes very well with both roti’s and rice.

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    For the masala paste

    • Methi seeds - 1/2 tsp
    • Peppercorns - 1.5 tbsp
    • Whole garam masala (2 cloves, a small stick of cinnamon /dalchini, one petal of star anise and 1 elaichi)
    • Coriander Seeds - 2 tbsp
    • Jeera - 1 tbsp
    • Green Chilies - 10
    • Garlic - 8 pods
    • Onion - 1 roughly chopped
    • Grated coconut - A handful
    • Turmeric powder - 1/2 tsp


    • Chicken - 500 gm
    • Onions - 2 finely chopped
    • Tomatoes - 2 finely chopped
    • Coriander Leaves - A handful
    • Mint Leaves - 1/2 a handful
    • Curd - 1 cup
    • Oil + Ghee

    Magic Begins Here

    1. In a saucepan , add a tsp of ghee. Add methi seeds, peppercorns, whole garam masala, coriander seeds and jeera and fry them for a minute. You should feel a beautiful aroma fill your kitchen. Transfer the contents to a mixer .
    2. Again in the same pan, add 1/2 tsp ghee and fry the green chilies. As it starts to turn pale, transfer to the same mixer.
    3. Next in the pan goes another 1/2 tsp ghee and you fry garlic and the coarsely chopped onion for a minute and transfer to the mixer.
    4. Lastly, add 1/2 tsp ghee in the pan and the grated coconut. Add turmeric powder and fry for a minute and transfer to the mixer.
    5. Add 1/2 a cup of water little by little into the mixer and grind it all into a thick paste and keep aside.
    6. Now in a kadai , mix 2 tbsp of oil with 2 tbsp of ghee. Once this heats up, add finely chopped onions and fry. You could add 1/2 tsp salt here to caramelize the onions sooner. Salt also helps make the onions mushy.
    7. Once it turns golden brown, add chopped tomatoes. Cook till oil separates - This would take about 4 minutes.
    8. Add coriander and mint leaves. Add salt and sauté for 2 minutes.
    9. Add the ground masala and cook well for 10 minutes on medium flame. Add curd and cook for 2 more minutes.
    10. Add chicken and cook for 15 minutes with a lid on. Chicken would leave out a lot of water and this would be the base of your curry. I generally do not add any water to this curry but if you want to then now is a good time. Adjust consistency as per your liking and cook for another 5 minutes.

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