Murgh-e-Subz
A fragrant North Indian chicken curry built around fresh green herbs, green chilies, and yogurt. The sauce stays light yet full of flavor, coating tender chicken with a fresh, spiced finish that pairs well with roti or rice.
For 4 servings
- prep · ~5 min
Blend the green masala.
1.Add coriander leaves, mint leaves, green chili, ginger, garlic, and lemon juice to a blender.2.Blend to a smooth paste, using a spoonful of yogurt if needed to help it move.3.Keep the paste ready for cooking. - mix · ~15 min
Marinate the chicken.
Mix the chicken with yogurt, half of the green masala, turmeric powder, black pepper, and a small pinch of the salt. Coat well and set aside for 15 minutes.
TIPA short rest helps the herbs and yogurt cling to the chicken and keeps it tender. - saute · ~9 min
Cook the whole spices and onions.
1.Heat oil in a heavy pan over medium heat.2.Add cumin seeds, bay leaf, and green cardamom and cook until fragrant (30 seconds).3.Add the sliced onion and cook until lightly golden (6-8 minutes).TIPDo not rush the onions; light browning gives the curry depth without turning the herbs dull. - saute · ~7 min
Build the masala base.
1.Add the chopped tomato and cook until soft (3-4 minutes).2.Stir in coriander powder and the remaining salt.3.Add the remaining green masala and cook for 2-3 minutes until the raw smell fades. - saute · ~7 min
Seal the chicken in the masala.
Add the marinated chicken and cook over medium heat for 6-8 minutes, turning the pieces so they are coated well and start to firm up.
TIPKeep stirring gently so the yogurt does not split. - simmer · ~18 min
Simmer until the chicken is tender.
Pour in water, cover, and cook on low heat for 15-18 minutes until the chicken is tender and cooked through. The sauce should be thick and cling to the pieces.
TIPChicken is done when the thickest piece reaches 74°C or 165°F. - garnish · ~1 min
Finish with garam masala.
Sprinkle garam masala over the curry and cook uncovered for 1 minute to settle the flavors.
- serve
Serve Murgh-e-Subz hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the chicken well before marinating so the yogurt-herb paste clings instead of sliding off.
- 2Blend the coriander-mint paste smooth; coarse bits can leave the curry stringy rather than silky.
- 3Keep the onions only lightly golden, not deeply browned, so the finished gravy stays green and fresh-tasting.
- 4Lower the heat slightly when adding the marinated chicken to help prevent the yogurt from splitting.
- 5If the curry looks too thick before the chicken is tender, add a small splash of hot water rather than cold.
- 6Let the curry rest 5 minutes after the final garam masala so the herb aroma settles into the sauce.
- 7This tastes even better the next day; chill and reheat gently to preserve the bright herb flavor.
Adapt it for your goals.
Boneless
Use boneless chicken thighs for quicker cooking and easier serving; reduce simmer time so the meat stays tender.
spicierSpicier
Add extra green chilies or a pinch of black pepper for a sharper heat that matches the fresh green masala profile.
creamierCreamier
Stir in a spoon of cream at the end for a softer, richer gravy if you want a milder herb-forward curry.
low oilLow-oil
Cut the oil slightly and sauté the onions slowly with a splash of water as needed for a lighter everyday version.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken and yogurt make this curry filling and satisfying while providing substantial protein in a savory meal.
Herb-Forward Ingredients
Coriander, mint, ginger, garlic, and green chili add freshness and plant compounds without needing a heavy sauce.
Moderate Fat Cooking Style
The gravy gets body from onions, yogurt, and herbs rather than relying on lots of oil or cream.
Frequently asked questions
Yes. Boneless thighs work especially well, but cook them for less time than bone-in pieces so they do not dry out.
