This dish is a famous classic from the heart of Northern India, the Punjab. 

The area is flanked by the snow-capped mountains in the upper regions and rolling hills which let the fiver rivers wind through with ease feeding the lower fields to provide rich fertile soil. 

These very fields produce all the green ingredients of the dish; spinach, mint, coriander and chillies, hence its name 'Haryali,' meaning green. 

The Punjabi Haryali Chicken is a mouth-watering dish popular in Northern India due to its ease in preparation and tasty appeal.

In a large bowl, combine the yogurt, salt, ginger and garlic and a quarter teaspoon of the chilli powder. Mix well and add the chicken pieces and cover all the chicken.

Cover and refrigerate for 20 minutes to allow the chicken to be infused with the seasoning. While the mixture is resting blend the spinach leaves, green chillies, mint and coriander leaves into a fine paste.

In a heavy copper pan, heat the oil, add the blended tomatoes and stir with the garam masala for a minute, keep the masala moving so it does not burn. Add the blended green paste, the remaining 1/4 tsp of the chilli powder and the turmeric and stir well.

Tip in the marinated chicken and stir well. Cook the chicken in the green paste and tomatoes mixture for about 15-18 minutes on low heat. Add the ground coriander, mix well and cook until the water evaporates and the gravy becomes medium thick. Add in the lemon juice and the butter.

Cover the pan with the lid and leave it for a further two minutes. Finally add the cream, mix well and cook for a few more seconds. Garnish with coriander and serve hot with naan or rice.


6 tbsp natural unsweetened yogurt
1/4 tsp salt
1 tsp peeled and grated root ginger
4-5 garlic cloves, crushed
1/2 tsp chilli powder
450g skinless and boneless chicken breast, chopped into 2cm pieces
250g baby spinach leaves, washed
2 green chillies
10-12 mint leaves, washed
a handful of coriander leaves, washed
2 tbsp sunflower oil
1 can of chopped tomatoes, blended
1/4 tsp turmeric
2 tsp ground coriander
1/2 tsp lemon juice
1 tsp unsalted butter
125ml single cream

For the garam masala:
8-10 cashew nuts
3 green cardamoms
1 bay leaf 
2-3 black peppercorns
2-3 cloves
1 inch cinnamon
1 piece of mace

Words & Photography: Monir Ali
Recipe: Manju Malhi
Styling: Tracey Clark
Punjabi Haryali Chicken