Hariyali Chicken

Name: Hariyali Chicken
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4
Cuisine: indian

Radhika Howarth

Hariyali Chicken meaning “green chicken” is a vibrant North Indian dish known for its fresh, herby flavours. The chicken is marinated in a blend of coriander, mint, green chillies, ginger, garlic, yoghurt, and aromatic spices, then cooked until smoky, juicy, and tender. The result is a beautifully fragrant dish that’s bursting with freshness. You can add more or less green chilli, depending on how hot you like it.

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Ingredients

fresh coriander 1 (chopped)
green chillies 3 (chopped)
garlic cloves 4 (chopped)
ginger 10 g
fresh mint 1 handful (leaves picked)
lemon 2 (juice & wedges)
Greek yoghurt 3 tbsp
garam masala 1 tsp
ground cumin 1 tsp
chicken thighs 600 g (chopped)
Maris Piper potatoes 800 g (chopped)
onion ½ (sliced)
cherry tomatoes 100 g
ground turmeric ½ tsp

Method

Prep the marinade ingredients: Roughly chop the fresh coriander, green chillies, garlic cloves. Peel the ginger, pick the mint leaves and juice half the lemon (keep the rest of the lemon for wedges to garnish the dish and set aside some of the fresh coriander to garnish).
Make the marinade: Blend the fresh coriander, mint leaves, green chillies, ginger, garlic cloves, yoghurt, lemon juice, a dash of oil and the garam masala and cumin, to a smooth paste.
Chop the chicken thighs into bite-sized pieces, then add to the marinade. Cover and refrigerate for at least 1 hour (or overnight for best flavour).
Peel and chop the potatoes, then add to a roasting tray and drizzle with oil.
When you're ready to cook, heat the oven to 200°C/fan 180°C. Line a baking tray with foil and place a wire rack on top (this helps the chicken cook evenly and get a little char).
Arrange the chicken in a single layer on the wire rack and brush or drizzle with a little oil.
Bake for 20–25 minutes, turning halfway, until cooked through and lightly charred at the edges. For extra colour, switch to grill/broil mode for the last 3–5 minutes.
Bake the potatoes in the oven for 25 - 30 minutes.
While the chicken is cooking, cut the rest of the lemon into wedges. Thinly slice the onion into rings.
Garnish the chicken with the potatoes, onion rings, lemon wedges, fresh coriander and cherry tomatoes.

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