Green Chicken Curry
Simple Green chicken curry is one of those no-fuss recipes where you grind a whole lot of ingredients and make the curry. No chopping required! Most recipes have a red curry or gravy, so this is something different.
Even if you are busy, you can certainly make this green chicken curry in a hurry!! I am always looking for and trying recipes that are quick and easy. This is not my recipe, but I wanted to share it as it turned out really good.
This recipe is by Chef Varun Inamdar from the YouTube channel Get Curried. You can find the recipe video here. I love this particular chef’s recipes, they are always simple and delicious.
It has been a while since I shared a recipe on my blog. From now onwards, I have decided to only share recipes that turn out so delicious that I cannot help but share them with everyone! So, you know this is a great recipe!
I adjusted the original recipe to suit my family’s taste. This is how I made it for my family.
What are the ingredients required for this Green Chicken Curry?
Chicken thighs
Turmeric powder
Oil
To grind:
Green chilies
Ginger
Garlic
Mint leaves
Cilantro
Yogurt
Onion
Curry leaves
Lime juice
Garam masala powder
Salt to taste
The exact measurements that I used will be in the recipe card below.
These are my Amazon Kitchen Picks for this recipe:
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How do you make this Green Masala Chicken??
Make the masala paste first, in a grinder jar add all the ingredients for the masala. Grind it well into a smooth paste. Keep this paste aside
Heat some oil in a pan. Add the chicken along with turmeric powder and salt. Fry it for about 5 minutes, stirring it so it does not stick to the pan.
Add the green masala paste to the chicken, and mix well for a few minutes. Cover and cook till chicken is fully cooked about 15 minutes.
Add garam masala and salt to taste.
When it’s done garnish with mint leaves and thinly sliced ginger.
That’s it! Your delicious green chicken curry is ready!
Serve with peas rice, plain rice, naan, roti, or paratha.
Green Chicken Curry
An easy and delicious green chicken curry that gets its green color from mint leaves, cilantro, and green chilies.
Ingredients
- 4 Chicken thighs, cut in half 8 pieces in total
- 1/2 tsp Turmeric powder
- 1/2 tsp Salt
Green masala ingredients
- 1 onion
- 20 Mint leaves
- 1/2 Bunch of Cilantro
- 4 Garlic cloves
- 1 inch Ginger
- 2 Green chilies
- 1 Sprig of Curry leaves
- 1 tsp Lime juice
- 2 tbsps Yogurt
To garnish
- A few mint leaves
- Few slivers of ginger
- ½ tsp Garam masala
Instructions
- Add all the ingredients for the green masala paste to the grinder/mixer and make it into a paste. Set this aside.
- Heat oil in a wide pan. When hot, add the chicken pieces, turmeric, and salt. Keep stirring and let the chicken cook for about 5 minutes.
- Add the green masala paste prepared earlier. Mix it well. Add a little water (about ¼ cup) to the mixer jar and add that masala water to the chicken.
- Cover and cook for about 15 minutes. The chicken should be cooked well.
- Lastly, add salt to taste and garam masala.
- Garnish with chopped mint leaves and thin slivers of ginger
- Enjoy this green masala chicken with rice, quinoa, naan, roti or paratha!
Notes:
You can adjust the spice by adding more or less green chilies. In the original recipe, Chef Inamdar adds 6-8 green chilies, but I just added 2 as my family prefers less spice. I also left out the green chilies in the garnish.
If you like it spicy, do follow the original recipe.
Use chicken thighs for the best taste. But you can use chicken breasts or chicken legs too.
Other options that you can use are eggs or mutton( goat meat).
Substitute paneer, tofu, or vegetables for a vegetarian version.
For the masala paste, I added a small-sized onion and 4 big cloves of garlic. If you get small garlic cloves, you will have to add more.
You can add potatoes too. I always love adding potatoes to any curry as they absorb the flavors and taste good.
Do try this recipe, you will not be disappointed. Please leave a comment below if you try it out., I would love to hear from you! Or you can share a picture on Facebook or Instagram @lovetostayhomeblog
Check out my other easy Chicken recipes:
Instant Pot Spanish Chicken Pulao
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Have a wonderful day!
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Paneer Masala
This Paneer Masala is a creamy delicious curry that tastes best with Naan or paratha. It does not have any cream but gets its creaminess from the cashew nut paste. To make it vegan you can use tofu instead of paneer.
I love paneer and have it at least once every week. If you like paneer this recipe is a must-try! You might also like to try my palak paneer recipe and my mixed vegetable and paneer curry.
First, let’s talk about this life-changing Onion Masala!
I use Instant Pot onion masala in this recipe. I highly recommend making this over the weekend and you can have all your meals ready in no time for the week. This is a lifesaver and a must if you cook Indian food every day or even if you like eating Indian food. If you have this onion masala your life becomes so much easier! I follow this recipe from Ashley over at her blog myheartbeets.com. Her blog is full of recipes using onion masala and she has tons of Instant Pot recipes too. Do check out her website.
If you do not have onion masala, you can start the recipe by making your masala as follows:
Heat oil in a pan, add onions(1 chopped)fry till slightly brown. Add ginger garlic paste(1 Tsp), fry a little, add tomatoes(2 chopped)with turmeric 1/4 Tsp), chili powder ( 1 Tsp), coriander powder(1 tsp), and cumin powder (1/4 Tsp). Mix, cover your pan and let it cook. When the oil floats on top your masala is ready.
Wait for it to cool down and purée it in a blender. Or use an immersion blender.
Your onion masala is ready.
If you pre-make this onion masala and have it in your freezer, cooking Indian food becomes much simpler! The baby food freezer cubes from Amazon seen below are what I use to freeze my onion masala cubes.
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These are my Favorite Amazon Kitchen Picks!
Ingredients required for Paneer Masala:
Paneer- cut into cubes about 200 gms, soak the paneer in hot water till you use it, this makes it soft.
Onion Masala – 2 cubes ( or make the masala as stated above)
Red onion – 1/2 cut into cubes
Green bell pepper- 1/2 cut into cubes
Vinegar
Cashew nuts – soaked in warm water for 15 minutes
Kasuri Methi – Dried Fenugreek leaves are available in any Indian store, you must use this for the best taste.
Sugar – 1 Tsp
Spice powders- Turmeric, Kashmiri Chili powder, garam masala powder, and salt to taste.
How do you make this Paneer Masala?
Heat oil in a pan. Add the cubed onion and green bell pepper. Fry for a few minutes. It has to remain crisp and not become soft. Take them out and set them aside.
In the same pan, add the onion masala, all the spice powders, the vinegar, sugar, and a little water. Close the pan and let this come to a boil. Add the cashew paste. Mix and let it cook for about 5 minutes. Add water to thin it out if you like.
Next, add the paneer along with the Kasuri methi and a sprinkle of garam masala powder.
Mix and cover it, so that all the flavors meld. The masala will be thick because of the cashew paste. You can always add a little water to thin it out, but check for salt and add some if required.
After 5 minutes switch off the flame. Add the onions and bell peppers into the paneer masala.
Your delicious Paneer Masala is ready!
Enjoy this with Peas Rice, Naan, or Paratha.
Paneer Masala
A creamy paneer gravy made with onion tomato masala with added spices, green bell pepper, and red onions.
Ingredients
- 200 grams Paneer ( around 25 cubes)
- 2 cubes Frozen Onion Masala (around 1/2 cup)
- ½ Red onion cut into cubes
- ½ Green bell pepper cut into cubes
- 1 tsp White vinegar
- 15-20 Cashew nuts (soaked in warm water for 15 minutes)
- 2 tbsp Kasuri Methi (Dried fenugreek leaves)
- 1 tsp sugar
- 1 tsp salt
Spice powders
- ¼ tsp turmeric powder
- 1 tsp Kashmiri chili powder
- ½ tsp Garam masala powder
Instructions
- Heat about 1 tbsp oil in a pan. When hot add the cubed onion and bell pepper. Fry for a few minutes, it should remain crisp and not become soft. Take them out and set them aside.
- In the same pan add 1 tbsp oil, then add the onion masala, the spice powders, vinegar, sugar, salt, and a little water. Mix it all up and cover the pan. Let it come to a boil. Stir in between so it does not burn.
- Blend the cashew nuts into a paste adding some water. Add this cashew paste to the masala, cook for about 5 minutes, adding a little water to thin it out.
- Add the paneer along with the Kasuri methi and a sprinkle of garam masala powder. Mix it and cover the pan. Cook it for another 5 minutes on low flame.
- Check for salt and add more if needed.
- Add the previously fried onions and bell pepper to it, mix it and garnish with more Kasuri Methi or chopped cilantro.
- Your paneer masala is ready! Enjoy with rice, Naan, or paratha.
Notes:
- To make it vegan, use Extra firm tofu instead of paneer.
- To make it even tastier you can fry the paneer before adding it to the masala. I left out that step as I did not want to add more oil to the dish.
- After the curry is ready, you can serve it drizzled with heavy whipping cream on top or add a dollop of butter! That adds to the richness and taste.
- Add more red chili powder to make it spicier.
- You can leave out the onion and bell pepper if you do not have them.
Let me know if you try this recipe, don’t forget to rate it and leave a comment.
Thank you for visiting! Hope you have a wonderful day!
Here are some other vegetarian recipes you might be interested in:
Fried Masala Mushrooms – Deep-fried Vs Air-Fried!
Easy and Tasty Chickpea Burgers
Photo by Christin Hume on Unsplash