Green Chicken Fry recipe is a spicy and flavourful South Indian chicken recipe made with fresh curry leaves, mint, coriander, green chillies, and aromatic spices. The freshly ground green masala coats the chicken beautifully, giving it a rich flavour and delicious aroma. This easy homemade green curry chicken fry pairs perfectly with Jeera rice, dosa, chapati, Ghee rice, or parotta. It is also called Haryali Chicken in the North.
To watch Green Chicken Fry | Karuveppilai chicken varuval
Why You Will Love This Green Chicken Fry Recipe
- Fresh herb flavour: Curry leaves, mint, and coriander create a fresh and aromatic masala.
- Homemade green masala: You prepare the masala from scratch using fresh ingredients.
- Easy preparation: The recipe uses simple ingredients and a regular cooking pan.
- Adjustable spice: You can increase or reduce the green chillies according to your taste.
- Rich texture: Small onions, garlic, ginger, and cashews give the masala a thick consistency.
- Versatile side dish: Serve it with rice, biryani, chapati, dosa, or parotta.
Ingredients for Green Chicken Fry Recipe
Here are the ingredients you need to prepare Curry Leaves Chicken Dry Fry for approximately 4 to 5 servings.
Ingredients for Green Masala Paste
- Oil – 1 tbsp: Helps roast the spices, onions, and herbs.
- Black pepper – 1 tbsp: Adds a warm, peppery flavour to the masala.
- Small onions – 100 g: Give the green masala a natural sweetness and body.
- Garlic – 20 cloves: Adds a strong aroma and enhances the chicken flavour.
- Ginger – 2 pieces: Gives the masala a fresh, slightly spicy taste.
- Green chillies – 4: Add heat and contribute to the green colour. Adjust according to your preference.
- Cashews – A few: Make the masala creamy and slightly thick. You can skip them if unavailable.
- Curry leaves – 1 handful: Give the chicken a traditional South Indian aroma.
- Mint leaves – 1 handful: Add freshness and a cooling herbal flavour.
- Coriander leaves – ½ handful: Provide colour and a fresh taste.
Ingredients for Karuveppilai Chicken Varuval
- Chicken – 1 kg: Use curry-cut chicken pieces for even cooking.
- Oil – 2 tbsp: Used for preparing the chicken masala.
- Cloves – 2: Add a mild, warm aroma.
- Cumin seeds – ¼ tsp: Give the masala an earthy flavour.
- Onion – 2 medium-sized, finely chopped: Helps create the base for the chicken masala.
- Dry red chillies – 3: Add extra spice and flavour.
- Tomatoes – 2, chopped: Give the masala a slight tanginess.
- Turmeric powder – 2 pinches: Adds colour and removes the raw smell of chicken.
- Salt – As required: Adjust according to taste.
- Water – As required: Helps cook the chicken and prevents the masala from sticking.
- Garam masala – ½ tsp: Adds a final layer of spice.
- Green chillies – 3, sliced: Add extra heat and flavour at the end.
Ingredient Substitutions for Green Chicken Fry Recipe
You can make a few changes depending on the ingredients available in your kitchen for making karuveppilai chicken fry.
- Small onions: Replace them with regular onions. Small onions provide a slightly sweeter and stronger flavour.
- Cashews: Skip them completely or use 5 to 6 almonds. The texture may vary slightly.
- Mint leaves: You can reduce the quantity if you prefer a milder mint flavour. Avoid removing all the mint if you want the characteristic green masala taste.
- Coriander leaves: You can increase the quantity if you prefer a stronger coriander flavour.
- Green chillies: Use fewer chillies for a milder version. Remove the seeds to reduce some of the heat.
How to Make Green Chicken Fry Recipe Step by Step
Follow these steps to prepare flavourful homemade Green Curry leaves chicken fry/ Haryali chicken fry.
Step 1: Roast the pepper
Heat 1 tablespoon of oil in a pan over medium heat. Add 1 tablespoon of black pepper.
Roast for approximately 2 minutes. Keep stirring to prevent the pepper from burning.
Step 2: Add onions, ginger, and garlic
Add 100 g of small onions, 20 garlic cloves, and 2 pieces of ginger.
Roast everything for approximately 2 minutes. Stir occasionally so the ingredients cook evenly.
Step 3: Add green chillies and cashews
Add 4 green chillies to the pan. Adjust the quantity according to your spice preference.
Now add a few cashews. They help give the masala a thicker and creamier consistency.
Step 4: Add the fresh herbs
Add one handful of curry leaves, one handful of mint leaves, and half a handful of coriander leaves.
Fry for a few minutes until the herbs release their aroma and start to wilt.
Do not over-roast the herbs, as this can affect their fresh flavour and green colour.
Step 5: Cool and grind the masala
Transfer the roasted ingredients to a plate and allow them to cool completely.
Transfer everything to a mixer jar. Grind into a smooth green paste.
Add a little water if needed to help the ingredients blend.
Keep the green masala paste aside.
Step 6: Prepare the chicken masala
Heat 2 tablespoons of oil in a wide pan.
Add 2 cloves and ¼ teaspoon of cumin seeds. Allow them to release their aroma.
Add 2 finely chopped onions. Sauté until they become soft and slightly golden.
Step 7: Add dry red chillies
Add 3 dry red chillies to the onions.
Sauté until they turn light brown. Stir continuously to prevent burning.
Step 8: Add tomatoes and turmeric
Add 2 chopped tomatoes and 2 pinches of turmeric powder.
Cook until the tomatoes soften and become slightly mushy.
Step 9: Add chicken
Add 1 kg of cleaned chicken pieces to the pan.
Mix well so the chicken gets coated with the onion and tomato mixture.
Sauté for approximately 2 minutes.
Step 10: Add the green masala paste
Add the prepared green masala paste to the chicken.
Add water as required, along with salt.
Mix everything thoroughly so the green masala coats all the chicken pieces.
Step 11: Cook the chicken
Close the pan with a lid and cook for approximately 10 minutes over medium heat.
Open the lid occasionally and stir to prevent the masala from sticking to the bottom.
The chicken will release moisture as it cooks. Check the consistency and add a little more water if required.
The exact cooking time depends on the size of the chicken pieces and the type of pan used.
Step 12: Add garam masala and green chillies
Once the chicken is almost cooked, open the lid and mix well.
Add ½ teaspoon of garam masala and 3 sliced green chillies.
Mix everything thoroughly and cook until the chicken is completely cooked and the masala reaches your preferred consistency.
For a dry chicken fry, continue cooking uncovered until the excess moisture evaporates.
Your homemade Green Chicken Fry is ready to serve!
Expert Tips for Perfect Curry Leaf Chicken Fry
Follow these pro tips to make the perfect and tasty Curry Leaves Chicken Fry.
Use fresh herbs: Fresh curry leaves, mint, and coriander give the masala its characteristic flavour and colour.
Roast on medium heat: Avoid roasting the herbs and spices on high heat. They can burn quickly and develop a bitter taste.
Cool before grinding: Allow the roasted ingredients to cool before transferring them to the mixer. This also makes grinding easier.
Adjust the green chillies: Start with fewer chillies if you are unsure about the spice level. You can always add more sliced chillies towards the end.
Reduce the gravy: If you prefer a dry chicken fry, cook uncovered for a few extra minutes after the chicken is fully cooked.
Common Mistakes to Avoid
- Burning the pepper: Over-roasting pepper can give the masala a bitter taste. Roast it for about 2 minutes while stirring.
- Adding too much water: Excess water can make the dish watery instead of a thick chicken fry. Add water gradually.
- Overcooking the herbs: Fry the curry leaves, mint, and coriander only until aromatic and wilted.
- Grinding the paste while hot: Allow the ingredients to cool before grinding.
- Adding too much garam masala: This recipe needs only ½ teaspoon. Too much can overpower the fresh herb flavour.
- Cooking on high heat: High heat can burn the masala before the chicken cooks completely.
- Serving undercooked chicken: Always check that the chicken is fully cooked before serving.
Serving Suggestions for Curry Leaf Chicken Fry
Green chicken fry recipe tastes best when served hot.
You can pair it with:
- Ghee rice or Jeera rice
- Coconut rice or lemon rice.
- Dosa
- Chapati or soft phulka.
- Parotta and onion raita.
- Vegetable pulao or biryani.
For a traditional South Indian lunch, serve green chicken fry with steamed rice, rasam, and a simple vegetable poriyal.
How to Store and Reheat Green Chicken Fry
Generally, I don’t prefer storing the Chicken fry. But if at all you store follow these steps.
How to Store
- Allow the chicken to cool slightly before storing.
- Transfer it to a clean, airtight container.
- Refrigerate within 2 hours of cooking.
- Store in the refrigerator for up to 1 day.
Avoid leaving cooked chicken at room temperature for long periods.
How to Reheat
- Transfer the required quantity to a pan.
- Add 1 to 2 tablespoons of water if the masala has become too thick.
- Reheat over medium-low heat until steaming hot throughout.
- Stir occasionally to heat the chicken evenly.
You can also reheat it in a microwave using a microwave-safe container. Cover loosely and stir halfway through heating.
Reheat only the portion you plan to eat. Avoid repeatedly cooling and reheating the same chicken.
Frequently Asked Questions
Why is my green chicken fry not green in colour?
The colour depends on the freshness and quantity of curry leaves, mint, and coriander. Over-roasting the herbs can also darken the masala. Use fresh leaves and roast them only until they wilt.
Can I make Karuveppilai chicken varuval without cashews?
Yes. Cashews are optional. You can skip them without affecting the overall taste significantly. The masala may be slightly less creamy.
Can I prepare green masala paste in advance?
Yes. You can prepare the green masala paste ahead of time and store it in an airtight container in the refrigerator for up to 2 days.
How do I make green chicken fry dry?
Use less water while cooking. Once the chicken is completely cooked, remove the lid and continue cooking until the excess moisture evaporates and the masala coats the chicken.
Can I make green chicken fry without mint leaves?
Yes. You can use curry leaves and coriander leaves instead. However, mint gives the masala its characteristic fresh flavour.
Can I make Karuveppilai chicken fry without tomatoes?
Yes. You can skip tomatoes if you prefer a less tangy taste. However, tomatoes help create the masala base and add moisture.
Green Chicken Fry Recipe | Karuvepillai Chicken Fry
Ingredients
For the green masala:
For the chicken:
Instructions
- Heat 1 tbsp oil in a pan. Add black pepper and roast for 2 minutes.
- Add small onions, garlic, and ginger. Roast for another 2 minutes.
- Add green chillies and cashews.
- Add curry leaves, mint leaves, and coriander leaves. Fry until aromatic and wilted.
- Transfer the ingredients to a plate and allow them to cool.
- Grind everything into a smooth green paste.
- Heat 2 tbsp oil in a pan. Add cloves and cumin seeds.
- Add chopped onions and sauté until soft.
- Add dry red chillies and sauté until light brown.
- Add tomatoes and turmeric powder. Cook until soft.
- Add chicken and sauté for 2 minutes.
- Add the prepared green masala paste, water, and salt. Mix well.
- Cover and cook for approximately 10 minutes, stirring occasionally.
- Check that the chicken is fully cooked. Continue cooking if required.
- Add garam masala and sliced green chillies. Mix well.
- Cook uncovered until the masala reaches your preferred consistency.
- Serve hot with rice, dosa, chapati, or parotta.
Notes
- Adjust green chillies according to your spice preference.
Cashews are optional.
Use fresh curry leaves, mint, and coriander for the best flavour.
Add water gradually to control the consistency.
Cooking time depends on the size of the chicken pieces.
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