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Hara Murg Masala | Green Chicken Curry

Course Main
Cuisine Indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Rafeeda


  • 900 gm chicken cut, cleaned and drained
  • 1 small bunch coriander leaves
  • 1/2 bunch mint leaves
  • 2 onions chopped
  • 3 green chillies
  • 1 inch pc ginger
  • 3 cloves garlic
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 2 cloves
  • 1 sprig curry leaves
  • 1/2 tsp turmeric powder
  • 1/2 cup water
  • 3/4 - 1 cup thin coconut milk
  • 1/2 tsp garam masala powder
  • Salt to taste


  • Grind ingredients under "for grinding" into a smooth paste using little water and set aside.
  • Heat oil in a saucepan. Splutter the cumin seeds along with the cloves and fry the curry leaves.
  • Add the chicken and turmeric and cook on high flame for 5 minutes, stirring constantly till the juice ooze out.
  • Add the ground masala and the water and cook on low flame for another 10 minutes.
  • Add the thin coconut milk and cook till the chicken is completely done.
  • Sprinkle the garam masala powder, simmer for a couple of minutes, add salt and switch off.
  • Serve warm with parathas or rice!


I used coconut milk powder to make the thin coconut milk as per pack instructions. Use more or less depending upon how much gravy you want.