Hari mirch murgh / Green chilli chicken recipe – A simple delicious party pleaser
Hari mirch murgh or Green chilli chicken is a popular Indian chicken curry recipe. It is a simple and delicious party pleaser dish. Tender chicken marinated in green chillies, fresh coriander, onions, garlic and ginger, then slowly cooked in spices , whole green chillies and yoghurt to get a succulent , beautifully spiced chicken curry!
Can you imagine how flavourful the combination of green chillies, fresh coriander and chicken is? Surprisingly this green chilli chicken recipe is not very high on heat , although you need to have a medium level of spice tolerance to love it .
I loved visiting Andhra canteen in Delhi, and always loved their Andhra green chilli chicken.
This recipe is an easy version of the andhra chilli chicken , and believe me you will not be disappointed.
Hari mirch chicken is perfect for a quick and easy weeknight meal or for impressing guests at your next dinner party.
This is an absolute party pleaser recipe.
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Why you will love this Chilli Chicken recipe?
- If you love Indian flavours especially indian curries, you have all the reasons to try this green chilli chicken recipe.
- The flavours of this recipe are very different from regular chicken curry. It is a great dish to whip up for a party or a get together.
- This recipe uses very simple ingredients, that you will easily find in your pantry. You don’t have to go hunt and arrange for the ingredients in super store aisles if you plan to cook this chicken recipe.
- This is a very versatile recipe. Use less amount of chillies, or de seed the chillies to minimise the heat level. If you love mirchi, and can tolerate high levels of heat , you can use the small spicy green chillies that have a very high heat level.
- This is a gluten free recipe.
- It is very simple recipe to cook for a crowd. Do you need any other reason to cook this chicken recipe?
- It works great as an addition to your get together , party or festive menus.
Ingredients required and substitutes to cook this recipe
Chicken– Boneless chicken or with bone chicken can be used to cook this recipe. However i prefer chicken on bone, as it is more tender and juicy.
If you have less time on hand, you can absolutely use boneless chicken as it takes lesser time to cook.
Green chillies– This is the main ingredient of this chicken dish. This green chilli chicken recipe requires very few ingredients as is, and all the flavors in this super simple chicken recipe is with the use of right kind of green chillies.
You can use bigger green chillies that are not much spicy. However using small indian green chillies that are more spicy and packed with lots of flavour makes this chilli chicken recipe much more delicious.
If you want to use small indian green chillies (hari mirch) and at the same time prefer less spicy food, you can deseed a few chillies instead of using whole chillies.
And really, i promise do not worry about the result being too spicy. As i mentioned earlier this recipe does not turn out to be very spicy .
We use whole green chillies in this recipe hence the result is not too spicy a dish. Addition of yoghurt also makes it milder.
Onions– Onions help add that little sweetness to this chicken recipe.
Ginger and garlic– Using fresh ginger and garlic adds a lot more flavour, however if you do not have fresh ginger and garlic, feel free to use ready/ store bought ginger garlic paste.
Fresh coriander– Don’t skip this, because coriander adds tons of flavour. The combination of chillies and coriander gives this chilli chicken recipe a perfect kick with lots of flavour.
Yoghurt– Yoghurt adds the creaminess, and subdues the spice and heat, of a cupfull of green chillies.
Dry spices like Cumin seeds, salt, Turmeric powder, Cumin powder , Coriander powder, Garam masala powder, Kali mirchi powder (pepper), Kasoori methi.
Oil– Use any cooking oil that you and your family prefers. I prefer using mustard oil, as that adds a strong rustic flavour to this chicken recipe.
If you are using mustard oil, check here in the notes section, the correct way to use mustard oil for cooking.
Cooking instructions for hari mirch murgh (Green chilli chicken)
Make a paste of onions, green chillies , ginger, garlic, coriander , kasoori methi, yoghurt,salt and marinate the chicken in this paste for a minimum of 20-30 minutes.
If you have time you can leave it to marinate overnight. The exact quantities for preparing the marinade are given below in the recipe card.
To start cooking the hari mirch murgh , heat oil in a karahi or pan.
Add cumin seeds and let them splutter.Add turmeric powder and sautè for a minute.
Now add the marinated chicken pieces. Combine well and cook for 8-10 minutes till the chicken is half done, and moisture from the onion evaporates.
Add the dry spices- cumin powder, coriander powder, kali mirch powder (black pepper powder ), and coat the chicken well in spices.
Add the leftover yoghurt now (on low heat, little by little while stirring so that it does not curdle).
Once the yoghurt is mixed well, add whole green chillies. Cover and cook for another 10-15 minutes till the chicken is done, and it leaves oil on the sides.
Add the rest of the crushed kasoori methi.Mix well.Sprinkle garam masala.
Cook for another 2-3 more minutes, until all flavours are incorporated.
Garnish with fresh coriander leaves , slit green chillies and ginger juliennes.
There are so many other Indian party dishes that can be added to the party menu ,to serve along with green chilli chicken. Here is a list of a few recipes on the blog.
Non Vegetarian :
Palak Paneer (spinach curry)
Storing and Freezing green chilli chicken
This recipe stays good in the fridge for 4-5 days.
If you plan to freeze it, it stays well for a month in the freezer. Make sure to freeze it on the day of cooking. Once the chicken is at room temperature, you can freeze it in small portions in containers.
Thaw it in the fridge on the day you plan to eat, and heat in microwave / oven or on the hob while serving.
Yes absolutely.You can either marinate the chicken a day ahead, and cook on the day you need to serve. Or you can even cook it a day before, and keep it in refrigerator. Just heat it thoroughly on the day you are serving.
You can always use frozen whole chillies to cook this recipe. Though fresh chillies have much more flavour . However if you only have frozen green chillies you have no excuse to not try this recipe.
I prefer using whole chicken (Skinless with bone) , or chicken legs to cook Hari mirchi (Green chilli chicken). These chicken cuts make the best Indian curries . The next preference would be Chicken thighs .
Yes . Though it tastes best within 2-3 days of being prepared, but any leftovers can be easily frozen for a month. Just thaw it in the fridge 24 hours before serving. Heat it thoroughly before serving.
As mentioned in the post you can use less amount of chillies, or de seed the chillies. Adding yoghurt helps making this chicken taste less spicy.
This recipe can be made without using any yoghurt. yoghurt basically has lactic acid that helps breaks down protein and make the chicken pieces more tender and soft when you marinate the chicken in yoghurt. If you want to avoid using any dairy add some lemon/ lime juice or vinegar while marinating the chicken.
If you do not have yoghurt, you can use sour cream, cream or buttermilk in place of yoghurt to marinate the chicken.
For links to the kitchen tools, ingredients and spices that is use to make my recipes a success , check out my Amazon shop.
To make sure the chicken turns out juicy and succulent use Skinless chicken with bones, and use fresh green chillies to make this recipe taste best.
You can always adjust the spiciness to suit your taste preference. You can use less or more chillies, and de seed the chillies to adjust to your preference of spice level.
To save time you can marinate the chicken a night before.
You can also prepare the chilli and coriander paste few days ahead, and refrigerate. This can be used whenever you plan to cook the green chilli chicken.
If you are a vegetarian, you can replace the chicken with Paneer pieces, tofu, potatoes, cauliflower, and cook it in similar way . Just enure to manage the cooking time as some vegetables will require less time to cook.
Serving this Hari mirch murgh with fresh tandoori rotis or garlic naans and pickled onions is another tip i would recommend to get the best taste combination for this green chilli chicken recipe.
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Hari Mirch Murgh/ Green chilli chicken
- pan/ kadhai
- 1 kgs chicken cut into small pieces (on bone tastes better, but you can use boneless)
- 2-3 tbsp Oil/ ghee for cooking
- 1/2 cup yoghurt curd / greek yoghurt / natural yoghurt
- 3/4 cup green chillies (whole)
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 2 tsps coriander powder
- 1 tsp black pepper powder
- 1 tsp garam masala
- 1 tsp salt
- 2 medium onions roughly cut
- 3-4 green chillies roughly chopped
- 12-15 garlic cloves whole
- 1 1/2 inch slice of ginger
- 1/2 cup fresh coriander
- 1/4 cup yoghurt
- salt to taste
- Handful of crushed kasoori methi
Marinating the chicken
- Take all the marinade ingredients and blend them to make paste.
- Marinade the chicken pieces in the paste .
- Cover and keep aside for about 20-30 minutes. If you have more time you can marinade ahead for 4-5 hours.However 30 minutes is also fine.
Cooking the Hari mirch murgh / Green chilli chicken
- Heat ghee/ oil in a pan or a kadhai.
- Add the cumin seeds and let them splutter.
- Add turmeric powder and sautè for a minute.
- Add the marinated chicken pieces. Mix well.
- Cook for 8-10 minutes till the chicken is half done, and any moisture from the onion evaporates.
- Add Cumin powder, coriander powder, black pepper powder. Mix well.
- Add yoghurt (little by little, while stirring so that it does not curdle).
- Once the yoghurt is mixed well, add whole green chillies. Cover and cook for another 10-15 minutes till the chicken is done, and it leaves oil on the sides.
- Once done , add crushed kasoori methi.Mix well.
- Add garam masala.
- Cook for 2-3 more minutes till all flavours are incorporated.
- Garnish with fresh coriander leaves ,slit green chillies and ginger juliennes.
- Serve hot with hot rotis/ phulkas , paranthas , or naan. You can serve this with rice as well and of course a side of sliced onions.