Hyderabadi Chicken Haryali / 747 kcal · 58g protein

Name: Hyderabadi Chicken Haryali / 747 kcal · 58g protein
Total time: 40 min
Yield: 3 servings
Ingredients: 1 cup Fresh Coriander; 0.5 cup Mint Leaves; 6 piece Green Chilli; 25 g Cashews, unroasted; 800 g Chicken, Thigh, Boneless, Skinless, Raw; 4 tbsp Oil; 1 piece bay leave; 1 tsp Spices, cardamom; 1 cup Onions, raw; 2 tbsp Ginger garlic paste; 0.5 tsp Turmeric powder; 1 tsp Pepper Powder; 2 tsp Coriander powder; 1 tsp Chaat masala seasoning spice mix; 2 tsp Salt; 200 g Yogurt, NFS; 2 tbsp Cream, light; 10 g Curry leaves; 1 tbsp Lemon juice, 100%, freshly squeezed; 1 cup Water, bottled, plain; 0.25 tsp Garam masala

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Experience a classic, aromatic Nizami delicacy made healthy with this high-protein Hyderabadi Chicken Haryali. Prepared by simmering tender chicken in a vibrant, velvety green paste of fresh coriander, mint, green chilies, and creamy cashews, this recipe layers rich flavor through slow-cooked whole spices and a tangy curd base. A touch of fresh cream and lemon juice perfectly balances the warmth of authentic chat masala and garam masala. Packed with an incredible 58g of protein and only 25g of carbohydrates per serving, this nutrient-rich, comforting dish delivers restaurant-quality creaminess alongside a clean, macro-friendly profile perfect for fueling your wellness goals.

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3 servings40 minbeginner

Ingredients

Sl No	Description	Quantity	Macros split
Green Masala
1	Fresh Coriander	1 cup	—	Buy
2	Mint Leaves	0.5 cup	—	Buy
3	Green Chilli	6 piece	—	Buy
4	Cashews, unroasted	25 g	144 kcal4g protein · 8g carbs · 12g fat · 1g fibre	Buy
For Chicken Curry
1	Chicken, Thigh, Boneless, Skinless, Raw	800 g	1153 kcal149g protein · 0g carbs · 63g fat · 0g fibre	Buy
2	Oil	4 tbsp	520 kcal0g protein · 0g carbs · 56g fat · 0g fibre	Buy
3	bay leave	1 piece	—	Buy
4	Spices, cardamom	1 tsp	16 kcal1g protein · 3g carbs · 0g fat · 1g fibre	Buy
5	Onions, raw	1 cup	96 kcal3g protein · 22g carbs · 0g fat · 4g fibre	Buy
6	Ginger garlic paste	2 tbsp	30 kcal2g protein · 6g carbs · 0g fat	Buy
7	Turmeric powder	0.5 tsp	—	Buy
1	Pepper Powder	1 tsp	—	Buy
For Chicken Curry
1	Coriander powder	2 tsp	34 kcal2g protein · 2g carbs · 2g fat · 4g fibre	Buy
2	Chaat masala seasoning spice mix	1 tsp	20 kcal0g protein · 4g carbs · 0g fat · 0g fibre	Buy
3	Salt	2 tsp	0 kcal0g protein · 0g carbs · 0g fat	Buy
4	Yogurt, NFS	200 g	188 kcal13g protein · 20g carbs · 6g fat · 0g fibre	Buy
5	Cream, light	2 tbsp	59 kcal1g protein · 1g carbs · 6g fat · 0g fibre	Buy
6	Curry leaves	10 g	—	Buy
7	Lemon juice, 100%, freshly squeezed	1 tbsp	3 kcal0g protein · 1g carbs · 0g fat · 0g fibre	Buy
8	Water, bottled, plain	1 cup	0 kcal0g protein · 0g carbs · 0g fat · 0g fibre	Buy
9	Garam masala	0.25 tsp	5 kcal0g protein · 1g carbs · 0g fat · 0g fibre	Buy

Total, all ingredients2267 kcal · 174g protein · 69g carbs · 145g fat · 11g fiber

Per serving756 kcal · 58g protein · 23g carbs · 48g fat · 4g fiber

Directions

PreparationStep

1: Blend the green paste. Combine fresh coriander, mint, green chilies, cashews, and a few ice cubes in a blender. Process until completely smooth, then set aside.

Sautéing Aromatics & Spices

Step 2: Bloom the whole spices. Heat your cooking oil in a pan over medium heat. Add the bay leaf, cinnamon stick, and green cardamom pods. Sauté briefly until they begin to crackle and release their fragrance.

Step 3: Caramelize the onions. Stir in the finely chopped onions. Sauté on medium heat for 3 to 4 minutes, stirring constantly to prevent burning, until they turn a light golden color.

Step 4: Cook the ginger-garlic paste. Lower the heat, stir in the ginger-garlic paste, and cook until its raw aroma dissipates.

Cooking the Chicken & Base

Step 5: Sear the chicken. Add the chicken pieces to the pan. Turn the heat up to medium-high and sear for 3 to 4 minutes, stirring continuously, until the chicken loses its pinkness and turns pale.

Step 6: Incorporate the dry spices. Lower the heat and add turmeric powder, coriander powder, pepper powder, chat masala, and salt to taste. Cook the spices with the chicken for 3 to 4 minutes until the oil begins to separate and float to the surface.

Step 7: Simmer with the green paste. Pour in the prepared green herb paste, mix thoroughly, and cook for another 3 to 4 minutes.

Creating the Creamy Sauce

Step 8: Whisk in the curd. Reduce the flame to low, add the well-beaten curd (yogurt), and stir quickly to combine without curdling.

Step 9: Reduce the yogurt. Raise the heat back to high and cook for 3 minutes until the raw yogurt scent disappears.

Step 10: Enrich the gravy. Drop the flame back to low. Gently stir in the fresh cream, curry leaves, and fresh lemon juice, mixing well until uniform.

Simmering & Finishing

Step 11: Slow-cook until tender. Pour in water and bring the gravy to a boil on high heat. Once boiling, cover the pan, lower the flame, and simmer for 20 minutes (or until the chicken is completely tender).

Step 12: Rest with garam masala. Remove the pan from the heat. Stir in the garam masala powder, cover, and let the dish rest for 10 minutes to allow the flavors to marry.

Step 13: Garnish and serve. Plate up your Green Chicken (Hariyali Chicken) and serve hot alongside fresh tandoori roti, roomali roti, naan, or fluffy plain rice.