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Serves 4 Medium
Total: Active:
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Ingredients (13)

  • 3 tablespoon olive oil
  • 1 large red onions - chopped
  • 6 garlic cloves - minced
  • 1 inch ginger - minced
  • 1 tablespoon soy sauce
  • 1 large bunch cilantro - chopped
  • 1 large bunch mint leaves - chopped
  • 1-3 Serrano peppers (adjust to heat level)
  • 2 pounds boneless, skinless chicken
  • 2 tablespoons yogurt
  • 1 tablespoon lemon juice
  • Salt to taste
  • 2 teaspoon garam masala
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Green chicken is the dish that has originated from the Nilgiri regions of South India. This dish is one of our family favourites and I am so thrilled to share my family recipe with you all. The addition of soya sauce is my contribution to this dish. Every time I cook this chicken curry in my tiny American kitchen, I get transported to my childhood days and the air would smell of my grandmother’s home.

To the pipping hot oil, a generous amount of onions are added, once they sweat and brown,little soya sauce was mixed for an oriental touch. A mild earthiness was created by garlic and ginger, and pleasing green colored mint-cilantro-peppers are mixed in to create a refreshing flavor to the dish. When the sauce bubbles like a hot volcano, chicken was added and the flame was simmered. In less than 30 minutes, the chicken curry will be ready.

The aromatic green paste blends beautifully with the tender chicken and unfolds the most exotic taste out of it. We just love the way it tastes: simple and perfect. A perfect accompaniment with basmati rice/ Indian flat breads (naan).


  1. 1Wash and clean the chicken and keep aside.
  2. 2Grind the fresh cilantro, mint leaves and Serrano peppers to a fine paste. Set aside.
  3. 3Heat the oil in a cooking vessel. Once the oil ripples, add onions and cook for 15 minutes on a low flame. Add little salt during the cooking process to let the onions sweat well.Add the gingers, garlics and soy sauce and cook for further 2-3 minutes.
  4. 4Now add the ginger-garlic paste and soy sauce and saute for Add the cilantro-mint-peppers paste.Bring it to a boil. Mix in the chicken and cook covered for 20-25 minutes on a medium high flame.
  5. 5Once the chicken looks tender and soft, turn off the flame, remove from the stove top and add the yogurt. Give it a complete mix and check for salt. Add more salt, if needed.
  6. 6Pour the lemon juice and sprinkle garam masala on top. Give a quick mix and serve hot with basmati rice or naan. Garnish with a lemon swirl on top.
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