clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Hirshon Punjabi Hariyali Chicken – ਗ੍ਰੀਨ ਚਿਕਨ

  • Total Time: 0 hours


Units Scale
  • 3/4 pounds of boneless chicken breast (cut into chunks)
  • 1 bunch Spinach, chopped
  • 1 cup tomato puree
  • 1 cup fresh cilantro, chopped
  • 1/2 cup fresh mint leaves, chopped
  • 5 jalapeños (or more, to taste – up to 9), cut in half and deseeded
  • 1 cup whole milk yogurt
  • 2 tsp combined ginger-garlic paste
  • 1 tsp mild red chili powder or hot parpika
  • 1/4 tsp turmeric powder
  • 2 tsp freshly-ground coriander seed powder
  • 1/2 tsp sesame seeds (white til)
  • 1/2 tsp poppy seeds (khas-khas)
  • 2 tsp cumin seeds
  • 1 teaspoon ajwain seeds
  • 1/2 teaspoon ground nutmeg
  • 5 pods green cardamoms, seeds removed from husks
  • 8 whole cashew nuts
  • 1 tsp unsalted butter
  • 1/2 cup fresh cream
  • 1/2 tsp lime juice
  • 2 tsp ghee
  • Salt to taste
  • For whole garam masala:
  • 1 bay leaf
  • 3 black peppercorns
  • 2 cloves
  • 1/2 inch stick of cinnamon
  • 1 blade mace or a chunk of fresh nutmeg if unavailable
  • Some fresh heavy cream for garnishing


  1. In a mixing bowl add chicken, yogurt, salt, ginger-garlic paste and ½ tsp red chili powder. Mix well and let marinate for 30 minutes.
  2. Wash the spinach thoroughly and boil in its own water. Leave spinach to cool.
  3. In a food processor, add boiled spinach, green chilis, cilantro and mint leaves. Grind all together into a fine paste.
  4. Again in a clean and dry food processor, add cashew nuts, poppy seeds, cumin, green cardamoms, ajwain and sesame seeds. Grind well to make a powder.
  5. Heat ghee in a pan add whole garam masala, sauté well. Add tomato puree and stir with whole garam masala for a minute. Add ground green herb paste, salt, ½ tsp red chili powder, ground nutmeg and turmeric powder, mix well.
  6. Add marinated chicken and stir well. Cook the chicken in green masala paste and tomatoes for about 15-18 minutes over low heat.
  7. Add ground spice powder and coriander powder, mix well and cook untill water evaporates and gravy becomes medium-thick.
  8. Add lemon juice and unsalted butter. Cover the pan with the lid and leave it for 2 minutes.
  9. Finally lift the lid, add fresh cream, mix well and cook for few more seconds.
  10. Serve hot with naan or plain steamed rice.
  • Prep Time: 0 hours
  • Cook Time: 0 hours