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Hyderabadi Green Chicken Masala Roast (Hariyali Chicken Roast)
A delicious, aromatic Hyderabadi-style chicken roast made with a flavorful green masala of fresh coriander, mint, green chilies, nuts, and whole spices. This is a perfect dawat-style dish and goes beautifully with roti, naan, or paratha.
Ingredients
For the Chicken Marinade
750 g bone-in chicken, cut into medium-sized pieces
5 tbsp thick yogurt
1 tsp salt
1 tsp red chili powder
1 tsp turmeric powder
2 tsp ginger-garlic paste
Juice of 1 lemon
1 tsp cardamom powder
(or 5–6 green cardamoms, lightly crushed)
For the Green Masala Paste
2 handfuls fresh mint leaves
2 handfuls fresh coriander leaves
6–8 green chilies
8 almonds
12–15 cashews
12–15 curry leaves
2 tsp cumin seeds
2 tsp coriander seeds
A little water or yogurt, as needed for grinding
For Cooking
4–5 tbsp cooking oil
3 tbsp ghee
A few black peppercorns
3–4 small pieces of cinnamon
3 cloves
1 small piece of mace (javitri)
3 medium onions (about 150 g), finely chopped
For Finishing
A small handful of fresh coriander leaves, chopped
1 tsp garam masala powder
1 tsp green chili powder
Method
1. Marinate the Chicken
Place 750 g chicken in a large bowl.
Add the yogurt, salt, red chili powder, turmeric powder, ginger-garlic paste, lemon juice, and cardamom powder.
Mix everything thoroughly so that the chicken is evenly coated.
Cover and allow the chicken to marinate for 30 minutes.
2. Prepare the Green Masala
Add the mint leaves, coriander leaves, green chilies, almonds, cashews, curry leaves, cumin seeds, and coriander seeds to a blender.
Add a small amount of water or yogurt.
Grind into a slightly coarse green paste. Do not make it completely smooth.
Set the green masala aside.
3. Fry the Whole Spices and Onions
Heat 4–5 tbsp oil and 3 tbsp ghee in a large heavy-bottomed pan.
Once hot, add the black peppercorns, cinnamon, cloves, and mace.
Sauté the whole spices for about 15–20 seconds, just until fragrant.
Add the finely chopped onions.
Fry the onions over medium heat until they become golden brown. Do not burn them.
4. Roast the Marinated Chicken
Add the marinated chicken to the fried onions.
Increase the heat to high.
Roast the chicken for about 4–5 minutes, stirring regularly.
Continue cooking until the raw smell of the chicken and the raw spices disappears.
5. Add the Green Masala
Add the prepared green masala paste to the chicken.
Mix thoroughly.
Cook on high heat for 2–3 minutes, stirring frequently.
The chicken should develop a beautiful green color and the masala should become very aromatic.
6. Cook the Chicken
Reduce the heat to low.
Cover the pan with a lid.
Cook for approximately 5 minutes, or until the chicken is almost tender.
Check occasionally and stir to prevent the masala from sticking to the bottom.
7. Finish the Roast
Once the chicken is almost cooked, add the chopped coriander leaves, 1 tsp garam masala, and 1 tsp green chili powder.
Increase the heat to high.
Continue cooking uncovered, stirring frequently, until the excess moisture evaporates and the masala becomes thick and coats the chicken.
For a semi-gravy version, stop cooking earlier while some masala remains.
For the traditional dry roast, continue roasting until the masala becomes thick and slightly oily.
8. Serve
Your Hyderabadi Green Chicken Masala Roast is ready!
Serve hot with:
Roti
Naan
Paratha
Plain rice
The thick, roasted green masala is especially flavorful, so make sure to serve plenty of it with the chicken.
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