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    Home » Recipes » Chicken Stews and Curries

    Hariyali Murgh Korma | Chicken in Mint Coriander Yoghurt Sauce

    Published: Jan 21, 2020 · Modified: Oct 6, 2022 by Famidha Ashraf with Leave a Comment

    Jump to Recipe Print Recipe

    Hariyali Murgh Korma, succulent chicken marinated in aromatic spices and cooked in freshly ground mint coriander-rich yoghurt sauce with the heat of green chillies! The sprinkle of kasoori methi and garam masala at the end takes the korma up a notch! Have it with rice or roti, you will love this coriander mint chicken curry!

    a pot of Hariyali Murgh Korma
    Jump to:
    • My mint leaves stock always dies a slow death!🙄
    • What is Hariyali made of?
    • What is Korma sauce made of?
    • Is Chicken Kurma the same as Korma?
    • How do I thicken my korma?
    • How to make coriander mint chicken curry?
    • 📖 Recipe

    My mint leaves stock always dies a slow death!🙄

    I am sure many of you agree with me. When I find fresh mint leaves bunch at the market, I want to take all of them home. They are so aromatic, right? But I know I won't use them, so I settle for just one. And this just rests beneath my coriander leaves in a box in the fridge and remains there forever. 😂 Sometimes out of guilt, I remove them, discard the bad leaves, trim the ends, and keep them back!

    My advice for myself and for those who are like me - buy mint leaves and use them the very same day - or buy them only when you plan to use them. If it goes into a box, I bet it stays there! 

    Following my advice, I used to make mint coriander chutney from various sources because I am yet to find the right balance for my palate. Farheen's Green Chicken Curry that she shared on Instagram was the inspiration for this korma. Her recipe was a simple, everyday curry, unlike the rich Mughlai kind. Mint chutney can wait because this coriander mint chicken curry is too good, that even my green food hater F had it without any reservation! 

    What is Hariyali made of?

    Well, Hara is a Hindi word for the colour green and Hariyali just means "greenery" or  "green stuff"! The dish is called Hariyali as the sauce is green.

    What is Korma sauce made of?

    Korma, in my knowledge, is usually a yoghurt-based sauce. 

    Is Chicken Kurma the same as Korma?

    Korma comes from Mughlai cuisine in which meat or vegetables are cooked with spices in yoghurt sauce. And Kurma is South Indian cuisine where meat and vegetables are cooked with spices in coconut sauce. I may be wrong and they may just be words of the same meaning with different spelling because Korma is also Qorma!

    a pot coriander mint chicken curry

    How do I thicken my korma?

    It is possible that by the end of the cooking, your korma is very thin because of the water from the chicken and yoghurt. To prevent this from happening we add crushed fried onions - which give the body to the gravy. But there are other options! You may add a few soaked cashews or sesame seeds while making the green paste. You may also add heavy cream or labneh,  towards the end of the cooking but these will mellow down the heat so use sparingly or increase the green chillies and spices. I don't recommend cornflour for Indian dishes but if that is your only option, I won't even say Go ahead 🤐

    How to make coriander mint chicken curry?

    marinated chicken pieces

    marinate the chicken pieces and let it rest for 30 minutes or overnight.

    green masala paste

    Prepare the green paste by processing green chillies, mint leaves and coriander leaves with a few soaked cashews or almonds.

    sliced onions being sauted in oil

    Heat ghee and oil and saute the onions until golden brown with a dash of salt 

    fried onions

    Saute the onions until golden brown.

    chicken with green masala

    Add the marinated chicken and the green paste along with a few tablespoons of water (preferably from cleaning the mixie jar)

    chicken cooking with green masala

    Cook covered on medium to high flame until all chicken pieces turn white

    hara chicken with yoghurt

    Open and stir in the whisked yoghurt and bring this to boil on a medium to high flame.

    hariyali chicken korma boiling

    Reduce the flame to low, and cover and cook for 15 to 20 minutes or until the chicken is completely cooked.

    coriander mint chicken curry with fried onions

    Open, taste test and adjust the salt and spices as per taste.

    hariyali murgh korma ready to serve

    Stir in the fried onions, garam masala, cream and kasoori methi. Simmer open for 5 to 8 minutes and switch off.

    green chicken curry with roti
    hariyali murgh served with ghee rice
    chicken Hara masala close up picture

    📖 Recipe

    Print Recipe

    Chicken in Mint Coriander Yoghurt Sauce | Hariyali Murgh Korma

    Chicken cooked in green yoghurt sauce of mint coriander green chillies, finished off with of kasoori methi and garam masala. Served with rice or roti.
    Prep Time30 mins
    Cook Time50 mins
    Total Time1 hr 20 mins
    Course: Main Course
    Cuisine: Indian, North Indian, Pakistani
    Keyword: coriander mint chicken curry, green chicken curry, mint coriander chicken korma
    Servings: 3 people
    Author: Famidha Ashraf

    Ingredients

    For Marinade

    • 800 grams skinless whole chicken cut into 10 to 12 pieces
    • 1 tablespoon ginger garlic paste
    • ½ teaspoon turmeric powder
    • 1 teaspoon black pepper powder
    • 1 teaspoon cumin powder
    • ½ teaspoon caraway seeds shah jeera
    • 4 green cardamom
    • 1 inch cinnamon stick
    • 2 bay leaf
    • ¼ cup fried onions crushed
    • Salt to taste

    For Green Paste

    • 10 green chillies
    • 1 cup fresh mint leaves tightly packed
    • 1 cup Fresh coriander leaves
    • 10 almonds or cashews soaked in warm water for 10 minutes

    For the Korma

    • 2 tablespoons ghee
    • 1 tablespoon sunflower oil
    • 1 large onion sliced
    • 1½ cups yoghurt whisked
    • Salt to taste
    • ¼ cup fried onions crushed
    • ¼ teaspoon garam masala use my recipe
    • 1 teaspoon kasuri methi
    • water as required

    For garnish

    • 1 tablespoon heavy cream optional
    • Fried onions

    Instructions

    Marinate the chicken

    • Add all the marinade ingredients to a large bowl and whisk to combine.
    • Add the chicken pieces and mix to coat each piece thoroughly.
    • Keep aside for 30 minutes or refrigerate overnight.

    Make the green paste

    • Add all the green paste ingredients into a mixie and grind to a smooth paste with some water.

    Prepare the korma

    • Heat ghee and oil in a curry pot on medium flame.
    • Saute the onions until golden brown with a dash of salt.
    • Add the marinated chicken and the green paste along with a few tablespoons of water (preferably from cleaning the mixie jar).
    • Cook covered on medium to high flame until all chicken pieces turn white.
    • Open and stir in the whisked yoghurt and bring this to boil on a medium flame.
    • Reduce the flame to low, and cover and cook for 15 to 20 minutes or until the chicken is completely cooked.
    • Open, taste test and adjust the salt and spices as per taste.
    • Stir in the fried onions, garam masala, and kasoori methi.
    • Simmer open for 5 to 8 minutes and switch off.

    Garnish and serve

    • Garnish with more fried nuts and a drizzle of cream if using. Serve warm with any Indian flatbreads or rice.

    Recipe inspired by "Homemade by Farheen".

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    I'm Famidha, a chai lover, Indian in UAE, Hooman of two cats, a Malabari who loves Tamil food and the cook cum writer behind But first Chai.

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