If you have been following along, you already know about my Tawa Chicken series. It all started when my original Tawa Chicken recipe went viral, inspired by the legendary Arif Chatkhara in Lahore where the chicken is seared on a huge sizzling tawa and coated in a rich flavorful masala. Then came the Malai Tawa Chicken, which ended up being an even bigger hit. And now we have this, the Hariyali version.
Hariyali means green, and this one is all about that vibrant herb packed marinade made from fresh coriander, mint, green chillies, garlic, and ginger blended into a paste and whisked into spiced yogurt. The result is a marinade that is bright, fragrant, and deeply flavorful. The same tawa cooking method applies here, a good sear, then covered low and slow with the marinade, then uncovered on high heat with the masala basting the chicken until it thickens and clings to every piece. It is a method that has not let me down once.
Why You’ll Love This Recipe
- Part of the viral Tawa Chicken series with a fresh herby twist
- A vibrant green marinade made from fresh coriander, mint, and green chillies
- The same double marinade method that made the original so flavorful
- Seared on a tawa or pan for that authentic street food char
- Deeply spiced and aromatic with a bright freshness from the herbs
- Perfect with chapati, naan, or raita for a complete meal
Ingredients
For the Chicken Marinade
- 3 chicken quarters, scored
- 1 bunch fresh coriander
- 1 bunch fresh mint
- 3 green chillies
- 1 inch fresh ginger
- 3 cloves garlic
- 1 tsp cumin seeds
- 500g yogurt, divided
- 3 tsp salt
- 1 tsp turmeric
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp black pepper powder
- 1/2 tsp chaat masala
- 1 tbsp lemon juice
For Cooking and Garnish
- 3 to 4 tbsp cooking oil
- 1 tbsp kasuri methi (dried fenugreek leaves)
- 2 to 3 green chillies, thickly sliced
- 1 lemon, cut into small triangles
Instructions
1. Make the Green Marinade
Score the chicken quarters deeply with a knife so the marinade can penetrate all the way through.
Add the coriander, mint, green chillies, ginger, garlic, and cumin seeds to a blender with a splash of water. Blend into a smooth green paste.
Transfer the paste to a large bowl and whisk in the yogurt, lemon juice, and all the dry spices turmeric, cumin powder, coriander powder, garam masala, black pepper, and chaat masala. Whisk until fully combined. Taste and adjust for salt. The marinade should be slightly salty so the chicken absorbs enough flavor.
2. Marinate the Chicken
Pour half of the marinade over the scored chicken and coat every piece thoroughly, making sure it gets into all the cuts.
Cover and marinate for at least 3 to 4 hours. Overnight in the fridge gives the best results.
To the remaining marinade, add 3 to 4 tbsp more yogurt, whisk together, and set aside. This will be added during cooking and used for basting. Since it will cook down and concentrate, taste and reduce the salt slightly if needed.
3. Sear the Chicken
Heat the oil in a large pan or tawa over medium heat. Add the marinated chicken pieces and let them sear for 7 to 8 minutes per side until deeply golden and caramelized on the outside.
4. Cook Low and Slow
Pour in half of the reserved marinade and sprinkle the kasuri methi over the chicken. Cover the pan and cook on low heat for 12 to 15 minutes until the chicken is cooked through and tender all the way to the bone.
5. Finish on High Heat
Remove the lid. Add the remaining marinade, the sliced green chillies, and the lemon pieces. Turn the heat up to high and begin basting the chicken with the masala in the pan, spooning it over the pieces continuously. Keep doing this until the masala thickens and clings beautifully to every piece of chicken.
Serve immediately with chapati, naan, or raita.
The Tawa Chicken Series
This is the third recipe in my Tawa Chicken series and each one has its own personality. The original was bold and masala forward. The Malai was creamy, rich, and buttery. This Hariyali version is bright, herby, and fragrant with that vibrant green color that comes from all the fresh coriander and mint.
The cooking method is the same throughout the series because it works. A proper sear to get color and flavor on the outside, a slow covered cook to make the chicken fall off the bone tender, and then a final blast of high heat to thicken the masala and baste everything together. If you have not tried the other two yet, both are on the blog and absolutely worth making.
The Double Marinade Method
Dividing the marinade into two portions is the technique that makes this recipe and the whole Tawa Chicken series so flavorful. The first portion marinates the chicken for hours so the spices and herbs penetrate deep into the meat. The second portion is added during cooking in two stages, first to create steam and braise the chicken gently, then added again at the end on high heat to thicken and coat everything.
You get layers of the same flavors built up throughout the whole cooking process rather than just a surface level coating.
Tips for Getting It Right
Score the chicken deeply before marinating. The cuts allow the green marinade to get all the way to the bone, which is what gives you flavor in every single bite.
Marinate for as long as possible. Three to four hours is the minimum but overnight is genuinely worth the wait, especially with this herb based marinade.
Do not rush the basting at the end. Keep the heat high and keep spooning the masala over the chicken until it visibly thickens and sticks. This is what gives you that authentic tawa chicken look and taste.
Use a tawa or wide flat pan if you have one. The larger surface area means better contact with the heat and a more even sear.
What to Serve It With
Serve with soft chapati or naan for scooping up the thick masala. A mint raita on the side balances the heat from the green chillies beautifully. Fresh sliced onions and extra lemon squeezed over the top right before eating are also a must.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water to loosen the masala. The chicken actually tastes even better the next day once the flavors have deepened overnight.
Frequently Asked Questions (FAQ)
Q. Can I use boneless chicken instead of quarters?
Yes. Boneless chicken thighs work best as they stay juicy. Reduce the cooking time as boneless pieces cook faster. You will not need as long on the low heat step.
Q. What if I do not have a tawa?
A wide non-stick pan, cast iron skillet, or regular frying pan all work well. The key is getting a good hot sear on the chicken so do not use a pan that is too small.
Q. Can I make the marinade ahead of time?
Yes. The green marinade can be made a day ahead and stored in the fridge. The flavors actually develop further as it sits.
Q. How spicy is this?
The heat level is medium from the green chillies. If you prefer milder, reduce to one or two green chillies in the marinade and fewer in the garnish. For more heat, increase to four or five chillies.
Q. Can I grill this instead of cooking on the tawa?
Yes. Grill the marinated chicken over medium high heat, basting with the reserved marinade as it cooks. You will get a slightly smokier result which is also delicious.
Hariyali Tawa Chicken
Ingredients
For the Chicken Marinade
- 3 chicken quarters scored
- 1 bunch fresh coriander
- 1 bunch fresh mint
- 3 green chillies
- 1 inch fresh ginger
- 3 cloves garlic
- 1 tsp cumin seeds
- 500 g yogurt divided
- 3 tsp salt
- 1 tsp turmeric
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp black pepper powder
- 1/2 tsp chaat masala
- 1 tbsp lemon juice
For Cooking and Garnish
- 3 to 4 tbsp cooking oil
- 1 tbsp kasuri methi dried fenugreek leaves
- 2 to 3 green chillies thickly sliced
- 1 lemon cut into small triangles
Instructions
- Score the chicken quarters deeply. Blend the coriander, mint, green chillies, ginger, garlic, and cumin seeds with a splash of water into a smooth green paste. Whisk into a bowl with the yogurt, lemon juice, and all the dry spices. Taste and adjust for salt. The marinade should be slightly salty.
- Pour half the marinade over the chicken and coat thoroughly. Cover and marinate for at least 3 to 4 hours or overnight for best results. To the remaining marinade add 3 to 4 tbsp more yogurt, whisk, and set aside.
- Heat oil in a large pan or tawa over medium heat. Sear the chicken for 7 to 8 minutes per side until deeply golden and caramelized.
- Pour in half the reserved marinade and sprinkle the kasuri methi over the chicken. Cover and cook on low heat for 12 to 15 minutes until cooked through and tender.
- Remove the lid. Add the remaining marinade, sliced green chillies, and lemon pieces. Turn the heat to high and baste the chicken continuously with the masala in the pan until it thickens and clings to every piece.
- Serve immediately with chapati, naan, or raita.
