“Hariali” literally means “greenery” in Hindi, and this dish lives up to its name: our chicken tikka, already marinated and grilled in the tandoor, is then coated in a vibrant sauce of fresh spinach, yoghurt, garlic, coriander, green chillies and a touch of wholegrain mustard, finished with a drizzle of olive oil. The result is fresh, herbaceous, lightly spicy, and surprises pleasantly with its vivid colour as much as its balance between creaminess and zing.
A dish with a story
“Hari” (green) sauces made from fresh herbs have been used in India for generations as marinades and chutneys, prized for their freshness against intense heat.
Popularised in north India and Pakistan as hariyali chicken, this recipe has been a tandoori house classic since the 1980s.
Today it’s a staple on “chef’s specials” menus across Europe, prized for how photogenic it is.
Like many tandoori dishes, its exact origins blur across several regional cuisines: we’re giving you the most widespread version, not a chiselled-in-stone truth.
Frequently asked questions
Is Pollo Hariali spicy?+
It’s moderately spiced from the green chillies, without excess: freshness clearly dominates the heat.
Does it contain dairy?+
Yes, the marinade and sauce contain yoghurt.
How is the chicken cooked?+
It’s first marinated then grilled in the tandoor, the traditional clay oven, before being coated in green sauce.
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