Chef's Signature Murgh Hariyali Masala Recipe

Prepare and marinate chicken

Trim excess fat and pat chicken pieces dry. In a large bowl combine yogurt, ginger-garlic paste, turmeric, salt, black pepper and chopped green chili. Add chicken, toss thoroughly to coat, cover and refrigerate for at least 30 minutes, preferably 2–4 hours. For best flavor marinate overnight.

Stone-blend or process the greens

If you have a mortar and pestle (preferred for texture), lightly pound garlic and ginger with a pinch of salt to form a paste. Add green chilies and continue pounding until roughly mashed. Add cilantro, mint and curry leaves in small batches, pounding until a coarse wet chutney forms. Stir in roasted coconut, cumin, coriander and lemon juice, then adjust salt. If using a blender or food processor, pulse in short bursts with 1–3 tablespoons water or coconut milk to create a coarse, bright green paste. Do not over-process — retain some texture. Set aside about 1 cup of the paste for cooking and reserve any extra for garnish or serving.

Taste and adjust

Taste the green masala and adjust salt, lemon and chilies. The paste should be herb-forward, tangy and slightly spicy.

Temper whole spices

Heat oil or ghee in a wide heavy-bottomed pan over medium heat. When hot, add mustard seeds. When they begin to pop, add cumin seeds and immediately add the sliced onion. Sauté the onion until soft and just beginning to color (6–8 minutes).

Brown the marinated chicken

Increase heat to medium-high. Add the marinated chicken pieces in a single layer (work in batches if needed). Sear without moving for 3–4 minutes per side until lightly browned. This step seals flavor but does not need to fully cook the chicken through.

Add green masala and simmer

Reduce heat to medium. Spoon about 1 cup (or one batch) of the green masala into the pan with the chicken and onions. Stir to coat the chicken evenly. Cook for 3–4 minutes until the raw herb smell mellows and the oil separates slightly from the masala.

Incorporate coconut milk

Pour in the coconut milk, stirring to combine. Bring to a gentle simmer, scrape up any browned bits from the bottom of the pan, then lower heat to maintain a gentle simmer. Partially cover and simmer for 18–22 minutes for bone-in pieces (12–15 minutes for boneless) until chicken is cooked through and tender. Stir occasionally to prevent sticking and to allow the flavors to meld.

Finish and season

Stir in garam masala and crushed kasuri methi, simmer 1–2 more minutes. Check seasoning and add salt to taste. If the sauce is too thin, simmer uncovered for a few minutes to reduce; if too thick, add 1–2 tablespoons water or coconut milk.

Garnish and rest

Turn off heat, sprinkle chopped fresh cilantro over the curry and cover. Let rest for 5 minutes; this helps the flavors settle.

Serve

Serve hot with steamed basmati rice, jeera rice, or warm naan. Offer lemon wedges at the table for brightening each portion. Spoon reserved fresh green masala on the side for extra herb intensity if desired.