Chicken Green Masala
Tender chicken simmered in a fresh green masala made with coriander, mint, green chili, and yogurt. The gravy is bright, herby, and lightly spiced, making it a lovely curry to serve with roti, naan, or simple rice.
For 4 servings
- prep · ~5 min
Make the green masala.
1.Add coriander leaves, mint leaves, green chili, ginger, garlic, yogurt, and lemon juice to a blender.2.Blend to a smooth green paste.3.Set the paste aside while you prepare the curry base. - saute · ~11 min
Cook the onions and tomato.
1.Heat oil in a heavy pan over medium heat.2.Add cumin seeds and let them sizzle for 20 to 30 seconds.3.Add sliced onion and cook until light golden, 6 to 7 minutes.4.Add chopped tomato and cook until soft and pulpy, 3 to 4 minutes.TIPKeep the heat medium so the onions turn sweet and golden without burning. - saute · ~5 min
Cook the masala.
1.Add the green masala paste to the pan.2.Stir in turmeric powder, coriander powder, black pepper, and salt.3.Cook, stirring often, until the raw smell fades and the masala thickens, 4 to 5 minutes.TIPCook the paste well before adding the chicken, or the curry can taste grassy. - saute · ~6 min
Coat the chicken in the masala.
Add the chicken pieces and mix well so every piece is coated in the green masala. Cook over medium heat for 5 to 6 minutes, stirring a few times, until the chicken loses its raw pink color on the outside.
- simmer · ~15 min
Simmer until the chicken is tender.
Pour in water and bring the curry to a gentle simmer. Cover and cook for 12 to 15 minutes, stirring once or twice, until the chicken is tender and cooked through to 165°F (74°C).
TIPAdd a splash more water only if the gravy looks too thick; this dish is best with a thick, clinging masala. - garnish · ~6 min
Finish with garam masala and rest briefly.
Sprinkle in garam masala, mix, and cook for 30 seconds. Turn off the heat and let the curry rest for 5 minutes so the flavors settle.
- serve
Serve hot.
Serve Chicken Green Masala hot with roti, naan, or plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use thick, well-whisked yogurt in the green paste so it blends smoothly and is less likely to split in the pan.
- 2Do not rush step 3; cook the green masala until the raw, grassy aroma turns mellow and the paste looks slightly darker.
- 3Bone-in chicken gives the gravy more flavor, but keep the pieces similar in size so they finish cooking together.
- 4If the paste is too thick to blend, add only a spoon or two of water; too much liquid can dull the bright green flavor.
- 5Keep the simmer gentle after adding water, since hard boiling can toughen the chicken and mute the fresh herb notes.
- 6A 5-minute rest after the garam masala helps the thick masala cling better to the chicken before serving.
- 7This curry tastes even better after a few hours, so it is a good make-ahead dish for lunchboxes or next-day meals.
Adapt it for your goals.
Boneless
Use boneless chicken thigh pieces for faster cooking and easier serving; reduce the covered simmer so the meat stays juicy.
spicierSpicier
Increase the green chilies or blend in a few with seeds for a hotter, sharper green masala suited to spice lovers.
drier semi gravyDrier-semi-gravy
Use a little less water and cook uncovered at the end for a thicker masala that clings well for serving with roti or wraps.
paneerPaneer
Replace chicken with paneer for a vegetarian version; simmer briefly so the cubes stay soft while soaking up the herb masala.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken makes this curry filling and protein-forward, which helps turn it into a satisfying meal with rice or roti.
Herb-Forward Ingredients
Coriander and mint bring fresh plant ingredients to the dish along with strong aroma, color, and natural flavor.
Moderate Oil Cooking
The recipe relies on a blended masala and simmering rather than heavy frying, so the curry stays rich without excessive oil.
Gut-Friendly Dairy Element
Yogurt adds tang and body to the masala while contributing a creamy element without needing cream or butter.
Frequently asked questions
Usually the herbs were overcooked, the pan was too hot, or the paste was cooked too long after blending. Cook it just until the raw smell fades, then move on.
