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Creamy Hariyali Butter Chicken Recipe

Discover the vibrant flavors of our Hariyali Butter Chicken, a lush green twist on the classic Indian dish. This recipe blends rich, creamy textures with fresh herbs and spices for a delightful culinary experience. Perfect for home cooks looking to add an exotic touch to their meal repertoire. Try this easy-to-follow recipe and enjoy a restaurant-quality Creamy Hariyali Butter Chicken Recipe in the comfort of your own kitchen. Pair with rice or paratha for a complete dining experience.

A plate of Hariyali Butter Chicken accompanied by a golden-brown, flaky paratha. The chicken is coated in a rich, green, herb-infused sauce. Slices of lime are placed on the side for added zest. The dish is presented on a wooden table, enhancing its rustic appeal.
Creamy Hariyali Butter Chicken


  • Chicken Marinade:

  • 500g boneless chicken, cubed

  • 1 tsp lime juice

  • 1 tsp garlic paste

  • 1 tsp salt

  • ½ tsp pepper

  • ½ tsp chaat masala

  • For Frying:

  • 1 tbsp cooking oil

  • 1 tbsp butter

  • For the Hariyali Sauce:

  • 1 cup onions, roughly chopped

  • A pinch of salt

  • 4 thin slices ginger

  • 4 green chilies

  • 4 cloves garlic

  • 10-12 cashews

  • 1 cup coriander leaves, packed

  • 3 tbsp plain yogurt

  • ¾ cup milk

  • 2-3 tbsp butter

  • 1 tsp chaat masala

  • A pinch of sugar

  • Salt, to taste

  • Lime juice, for garnish


  1. Marinate the Chicken:

  • In a bowl, combine the chicken cubes with lime juice, garlic paste, salt, pepper, and chaat masala. Mix well.

  • Marinate for 30 minutes. If pressed for time, you can skip this resting period and proceed to frying.

  1. Fry the Chicken:

  • Heat oil and butter in a pan over medium-high heat. Add the marinated chicken pieces and fry each side for 2 minutes or until charred, then flip and repeat. Set aside. The carryover heat will continue to cook the chicken.

  1. Prepare the Hariyali Sauce:

  • In the same pan, add onions with a pinch of salt. Sauté until soft.

  • Add ginger slices, green chilies, garlic, and cashews. Sauté until browned and the garlic is soft.

  • Transfer the contents to a blender. Add coriander leaves and yogurt, blending until smooth.

  1. Combine and Cook:

  • Pour the green sauce back into the pan. Clean out the blender with ¾ cup of milk (to capture any remaining bits of the sauce), then add the milk to the pan.

  • Stir in additional butter, chaat masala, a pinch of sugar, and salt to taste. Cook on low heat for 4 minutes.

  • Add the fried chicken to the sauce, sprinkle with a little more pepper, and stir to combine well.

  • Cover and simmer on low heat for another 4 minutes to allow flavors to meld.

  1. Final Touch:

  • Turn off the heat. Squeeze some lime juice over the dish for an added zesty flavor.

  1. Serve:

  • Serve your Hariyali Butter Chicken hot, paired with rice or paratha for a complete meal.

Enjoy your delicious and aromatic Hariyali Butter Chicken, a perfect blend of creamy and herbaceous flavors!



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