Chicken Haryali Main

Chicken Haryali Recipe

Showcasing the versatility of National’s Chapli Kabab Masala,this recipe urges the cook to think outside the box. A masala mix which is meant for kababs, can just as easily be used to make this delicious recipe. It not only tastes great but also looks equally spectacular. This one will surely have you seeing green!

This one will surely have you seeing green!

  • Prepare in: 10 mins

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  • Oil : 1 cup
  • Chicken : 1 & 1/2 kg
  • National Ginger Paste : 1 teaspoon
  • National Garlic Paste : 1 teaspoon
  • National Chapli Kabab Masala : 2 tablespoons
  • Green Masala Paste as shown below
  • Ginger (julienne) for garnish
  • Cottage Cheese (cubes) : 1/2 cup
  • National Iodized Salt : to taste
  • For Green Masala
    • Spinach : 500 gm
    • Green Chili : 10-12 pods
    • Fresh Coriander : 1 cup
    • Yogurt : 1 cup


For Green Masala

Wash and blanch the spinach. Strain well to get rid of any moisture. In an electric blender, combine the spinach with the yogurt, green chilies and coriander, to make a smooth paste.

For Cooking

Heat the oil in a sauce pan and sear the chicken on high heat till it is light brown in colour.

Turn the heat low and add National Ginger Paste, National Garlic Paste and National Chapli Kabab Masala. Cook for a few minutes.

Add the green masala paste. Cover with a lid and cook for around 15 minutes or until the chicken is tender and the gravy starts to thicken. To this add cottage cheese, National Iodized Salt (if required) and do bhunai for few minutes.

Turn the heat low and simmer for another 2 minutes till the roghan (oil) comes on top.

Garnish with fine julienne cut fresh ginger and enjoy!