Tulu Style Chicken Green Masala (Pacche Masale Korida Kajjipu / Hariyali Chicken Curry)
An authentic Mangalorean/Tulu coastal style green chicken curry infused with fresh herbs and warm spices. Skinless chicken pieces are first marinated in ground ginger-garlic paste, lemon juice, turmeric, roasted cumin, coriander, and black pepper. A ground green paste made of fresh coriander, mint leaves, curry leaves, cashew nuts, and green chillies gives this rich dish its signature emerald hue and vibrant herb flavor. Finish with a swirl of fresh cream for a velvety texture that pairs perfectly with Ghee Rice, Neer Dosa, or Parottas.
Ingredients
- For Chicken Marination:
- Skinless Chicken: 1.25 kg (cut into medium curry pieces)
- Lemon Juice: Juice of 1 whole lemon
- Ginger-Garlic Paste: 2 tbsp
- Turmeric Powder: 1 tsp
- Cumin Powder: 2 tsp
- Coriander Powder: 8 tsp (maintain a 3:1 ratio with cumin powder)
- Black Pepper Powder: 1 tsp
- Garam Masala Powder: 1 tsp
- Salt: To taste
- For Green Masala Paste:
- Fresh Coriander Leaves: ₹20 worth pack (approx. 1 large bunch)
- Fresh Mint Leaves (Pudina): ½ bunch
- Curry Leaves: 1 tbsp
- Green Chillies: 20 (adjust to taste for desired heat)
- Cashew Nuts: 1 tbsp (approx. 10–12 whole cashews)
- Water: A splash (for grinding)
- For Gravy / Cooking:
- Oil (or Coconut Oil): 70 – 80 ml
- Onions: 5 to 6 medium (finely chopped)
- Fresh Cream: 2 to 3 tbsp (optional)
- Salt: To taste
Instructions
- Marinate the Chicken
- Step 2
In a large mixing bowl, combine the cleaned chicken pieces with lemon juice, ginger-garlic paste, turmeric powder, coriander powder, cumin powder, black pepper powder, garam masala powder, and salt.
- Step 3
Mix well to coat all chicken pieces thoroughly. Set aside to marinate for at least 15–20 minutes.
- Prepare the Green Masala
- Step 5
In a blender or mixer jar, combine fresh coriander leaves, mint leaves, curry leaves, green chillies, and cashew nuts.
- Step 6
Add a splash of water and blend to a thick, smooth green paste.
- Sauté the Onions
- Step 8
Heat oil in a large pan or heavy-bottomed vessel over medium heat
- Step 9
Add chopped onions and a sprinkle of salt (helps onions brown faster). Sauté until soft and golden brown.
- Cook Marinated Chicken
- Step 11
Add the marinated chicken into the vessel with sautéed onions.
- Step 12
Stir-fry on high heat for about 5 minutes until the chicken turns pale and locks in juices.
- Simmer with Green Paste
- Step 14
Reduce the heat to low-medium and pour in the prepared green paste.
- Step 15
Rinse the blender jar with a little water to capture remaining masala and pour it into the curry. Stir well.
- Step 16
Cover with a lid and simmer until the chicken is around 75–80% cooked.
- Add Fresh Cream & Finish
- Step 18
Remove the lid and pour in fresh cream. Mix gently to incorporate.
- Step 19
Simmer uncovered for another 2–3 minutes until the gravy reaches your desired consistency and chicken is fully tender.
- Step 20
Serve hot alongside Ghee Rice, Neer Dosa, Roti, or Parotta!