A Maharashtrian Green Curry

When it’s cold outside and all you want is a comforting dish to cozy up with, Hirva Chicken is just what you need! Rooted in the bold flavors of Maharashtra, the name Hirva—meaning “green” in Marathi—is derived from the herbaceous green paste that forms the heart of this flavorful curry. It’s bursting with freshness from cilantro and mint and has a nice punch from ginger, garlic and green chilies. With a warmth that only the Maharashtrian kala/goda masala can bring, Hirva Chicken is more than just a curry. It’s a hearty bowl of comfort that brightens up gray winter evenings.

This rustic green curry is rich with the fresh flavors from the herbs and aromatics. It is as satisfying as it is vibrant. It’s a one-pot wonder that’s simple to prepare yet feels like an impressive showstopper, perfect for hosting a laid-back, casual dinner or a nourishing meal for the family on chilly evenings.

The Maharashtrian Touch

Hirva Chicken is a unique blend of flavors that are quintessentially Maharashtrian. For this recipe, I use bone-in chicken thigh meat, marinated in yogurt and a fresh ground paste, the hirva masala. It’s made by grinding together a mixture of green herbs—cilantro and mint—along with aromatics like garlic, ginger, and green chilies. The result is an intensely flavorful marinade that permeates the chicken, infusing it with layers of bold, herbal flavors.

What gives it a Maharashtrian touch is the kala/goda masala, a special Maharashtrian spice blend, that gives the curry a characteristic warmth and depth. The flavors here are earthy, mildly spicy, and comforting, a perfect partner to the brightness of the hirva masala.

Unique Regional Twists

The hirva masala is quite a versatile and is widely used in Maharashtrian cooking beyond the Hirva Chicken. In coastal regions of Maharashtra, you’ll find a variation of the Hirva Chicken known as Malvani Hirva Chicken, which incorporates fresh grated coconut into the hirva masala paste. This coconut-infused version has a slightly milder, richer taste, adding another layer of creaminess to the curry. I use this coconut-based hirva masala in some of my other favorite recipes too! In my cooking classes, Masoorache Minda—green masala lentils—is often the most requested dish, where the lentils are simmered in this same coconut-herb paste.

I’ve also included a recipe for Hirva Kolumbu in my cookbook, a hearty vegan stew with coconut hirva masala flavoring dal and snake gourd. The addition of coconut not only complements the green herbs but also gives a subtle sweetness, balancing the dish beautifully.

Beyond Maharashtra, you’ll find similar dishes in North India and Pakistan, like Hariyali Chicken or Chicken Hara Masala. where the concept of marinating chicken in a green herb paste is just as beloved. And if you’re a fan of grilled meats, I’ve published a recipe for hariyali lamb chops, where the herb paste, paired with lemon juice and spices, brings a fresh, zesty flavor when grilled or oven-roasted. They often make an appearance on our Easter dinner table or on summer barbecue menu.

My Hirva Chicken

For Hirva Chicken, I find that using bone-in chicken thighs enhances the richness of the curry. I marinate the chicken in yogurt and the hirva masala paste, which tenderizes the meat while infusing it with its bold flavors. Once marinated, the chicken is cooked slowly with softened onions and kala/goda masala, allowing the flavors to meld and the meat to become fall-off-the-bone tender.

Switching the Protein

For anyone who prefers boneless chicken, both thigh or breast meat works well here, though the dark thigh meat adds extra flavor to the curry and won’t get easily overcooked as well. And if you’re in the mood for something a bit different, this recipe also adapts well to lamb, using bone-in stew cuts or boneless cubes of leg or shoulder.

The hirva masala, especially with mint as one of the key ingredients, complements lamb beautifully, bringing out the meat’s natural richness while keeping the dish bright and fresh. Even fish works wonderfully in this curry. Go for a firm fish like cod or halibut that can hold up well during cooking.

a vegan twist

This Maharashtrian hirva rassa or curry is just as delightful with vegetables like cauliflower or baby potatoes. The herb paste clings to the veggies, infusing them with flavor as they cook until tender. This variation not only makes a wonderful plant-based meal but also brings a welcome burst of color and freshness to the dinner table.

This vegan version was particularly popular in my house growing up. Mom would whip it up often as it’s both simple to prepare and incredibly flavorful. Cauliflower and/or potatoes create a deliciously satisfying texture, making it easy to enjoy the bright, warming flavors of hirva masala without missing the meat. You can also throw seasonal vegetables like green peas or carrots into the mix.

Serving Suggestions

Whether you’re making it with chicken, lamb, fish or vegetables, Hirva Chicken transforms into a hearty meal when served with warm rotis or other Indian breads like naan or parathas. They’re perfect for soaking up the vibrant green sauce.

For a classic, comforting combination, pair it with rice—the subtle, starchy base lets the curry’s flavors shine. Basmati rice adds a lovely fragrance to the dish, while brown rice offers a nutty flavor that complements the herbal notes of the hirva masala.

Side Pairings

For weeknight dinners, my go-to pairing with the curry is a combination of sliced red onions and jalapeños. For gatherings or special occasions, you can serve Hirva Chicken as part of a larger Maharashtrian-inspired meal. A side of koshimbir or a simple raita (a yogurt-based salad) adds a cooling element to the meal, balancing the spice and richness of the curry.

For an extra pop of flavor, garnish with fresh cilantro and a squeeze of lime juice just before serving—it adds brightness and acidity that brings all the flavors together beautifully.

A Flavorful Favorite

With its tender chicken, warming spices, and a vibrant green sauce that tastes as lively as it looks, this curry is a celebration of all that’s comforting about home-cooked Maharashtrian food. It’s easy to make, deeply satisfying, and perfect for sharing with family and friends.

Whether you’re revisiting a beloved classic or trying it for the first time, Hirva Chicken is sure to become a flavorful favorite in your home.

Hirva Chicken (Indian Green Curry Chicken)

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• Author: Vasanti
• Yield: 4 servings 1x

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Description

A vibrant green curry featuring fresh herbs—great for chicken, lamb, or a vegan twist using cauliflower or potatoes.

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Ingredients

Units USM Scale 1/2x1x2x3x

For the Hirva Masala Paste

• 2–3 large garlic cloves, smashed and peeled
• 1-inch piece of ginger, cleaned and roughly chopped
• 8–10 sprigs of cilantro/coriander leaves (about 1/2 cup packed), torn into smaller pieces
• 8–10 sprigs of mint (about 1/2 cup packed), torn into smaller pieces
• 2–3 green chilies, optional or use less for milder heat

Marinade

• 2 lb (908 g) bone-in, skinless chicken drumsticks and thighs, cut into smaller pieces (see Variations)
• 1/2 cup plain, unsweetened Greek yogurt
• salt, as needed
• Prepared Hirva Masala Paste
• 1/4 cup water

For the Curry

• 2 tbsp neutral cooking oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric
• 1/4 tsp asafetida
• 1 medium onion, finely chopped
• salt, as needed
• 2 tsp Maharashtrian Kala/Goda Masala
• 4–5 sprigs of cilantro/coriander leaves, minced, for garnishing

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Instructions

Preparing the Hirva Masala Paste

• In a blender or food processor, combine all the ingredients for the Hirva Masala Paste. Blend the ingredients until they form a smooth paste. Set the paste aside.

Marinate the Chicken

• In a large bowl, mix the chicken with yogurt, salt and the prepared Hirva Masala paste. 
• Toss well to coat all the chicken pieces. 
• Cover and let it sit on the counter for about 30 minutes while you prepare the curry.
• Rinse the blender with 1/4 cup of water and reserve to be added to the curry during the cooking process, later.

Making the Curry

• In a medium, heavy bottomed pan, heat oil over medium heat.
• Add the mustard and cumin seeds followed by turmeric and asafetida. 
• When the seeds splutter and the spices froth, add in the onion. 
• Sprinkle with salt to help the onions sweat and soften faster and give it a quick stir. 
• Sauté over medium heat for 5-6 minutes, stirring occasionally, till the onions turn translucent. They shouldn’t change color. 
• Add in the marinated chicken.
• Sprinkle the Kala/Goda masala and toss to combine everything well. 
• Pour in the reserved 1/4 cup water from rinsing the blender. 
• Using the cooking spoon, ensure that the water seeps in to the bottom of the pan. 
• Cover the pot with the lid and simmer for 10-12 minutes, allowing the chicken to cook.
• Take the lid off and give the a quick stir to ensure none of the chicken is stuck to the botton of the pan. 
• Simmer uncovered for 10-15 minutes, stirring occasionally, till the chicken cooks completely and most of the moisture evaporates. 
• Adjust seasoning, if needed and take the pot off the heat. 
• Garnish with cilantro/coriander leaves and serve hot with rotis, naan or steamed basmati rice (see FAQs & Notes for storage information).