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Green Chicken

Green Chicken

This dish seems to have been originated from the Nilgiri regions of South India. It is a semi-gravy dish prepared by marinating the chicken in coriander-mint-yogurt mix. They taste absolutely delightful. The aromatic corainder/mint paste blends beautifully with the tender chicken and unfolds the most exotic taste out of it. We just loved the way it tasted: simple n perfect.
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Prep Time 10 mins
Cook Time 30 mins
Course lunch, Main Course
Cuisine South Indian
Servings 4


  • 1 kg chicken
  • 1 kg onions
  • 1 tbsp ginger-garlic paste
  • 2 tsp cumin powder
  • 2 tsp garam masala
  • 1 tsp turmeric powder
  • 1-2 tsp pepper powder
  • Salt
  • Oil to cook
  • 1/2 tbsp lime juice

For the marination:

  • 1 bunch mint leaves
  • 1 bunch coriander leaves
  • 8-10 long green chillies
  • 1/2 cup yoghurt


  • Clean the chicken and keep aside.
  • Grind the fresh coriander, mint leaves and green chillies to a fine paste. Now add the green paste to the chicken along with salt and yogurt. Mix thoroughly and marinate for 2-4 hours in the refrigerator.
  • Heat the oil in a cooking vessel. Once heated up, add the finely chopped onions and cook for 15min on a low flame. Add little salt during the cooking. Now add the ginger-garlic paste and turmeric powder and saute for 3-5min. Add the marinated chicken along with the marinade. Since its a semi-gravy dish, add little water if necessary. Cover and cook for 30min in low flame.
  • When they have begun to thicken, add cumin powder, garam masala and pepper powder and mix thoroughly. Adjust salt to taste and turn off the flame.
  • Pour in the lime juice and serve hot with pulao/steamed rice/ roti/naan.
Keyword Green Chicken
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