Hariyali Chicken Tikka

Name: Hariyali Chicken Tikka
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 500 g Chicken Breast (cut into cubes); 1 cup fresh Coriander leaves & stalks; 1 cup fresh Mint leaves; 4 piece Green Chillies; 4 clove Garlic; 1 in Ginger; 1 tsp Sugar; 0.5 cup Hung Curd; 1 tsp Red Chilli powder; 1 tsp Dry Mango powder (Amchur); 1 tsp Cumin Powder; 1 tsp Garam Masala powder; 0.25 tsp Turmeric; 1 tsp Salt (or to taste); 2 tbsp Lemon Juice; 5 tbsp Oil (divided); 1 piece Coal piece for smoking (optional)

Hariyali Chicken Tikka is a vibrant and flavorful Indian dish that combines the freshness of herbs with the richness of aromatic spices. The word "Hariyali," meaning "green" in Hindi, perfectly captures the essence of this dish. Succulent chicken pieces are marinated in a fragrant green paste made from coriander (cilantro), mint, hung curd and a blend of spices. This herb-based marinade not only infuses the chicken with zesty, tangy, and spicy flavours but also tenderizes...

Chicken Breast (cut into cubes)

fresh Coriander leaves & stalks

Dry Mango powder (Amchur)

Coal piece for smoking (optional)

Calories

435.0kcal (21.75%)

Step 1

Wash the chicken breasts thoroughly, pat dry, and cut them into 1-inch cubes. Set aside.

Step 2

In a blender, combine the coriander leaves and stalks, mint leaves, green chillies, garlic, ginger, and sugar. Blend into a smooth paste using minimal water.

Step 3

Transfer the green paste to a large bowl. Add hung curd, red chilli powder, dry mango powder, cumin powder, garam masala, turmeric, salt, lemon juice, and 2 tbsp of oil. Mix until fully combined. Taste and adjust seasonings if necessary.

Step 4

Add the chicken cubes to the marinade, ensuring they are evenly coated. Cover and let it marinate for at least 1 hour, or overnight for enhanced flavour.

Step 5

For a smoky flavour (optional): Heat a coal piece on a gas stove until it’s hot. Place a small piece of aluminium foil in the centre of the marinated chicken, put the hot coal on the foil, drizzle with 1 tsp of oil, and cover the bowl immediately to trap the smoke. Let it sit for 3-4 minutes, then discard the coal.

Step 6

Preheat a grill pan over medium-high heat, and lightly drizzle it with oil. Grill the marinated chicken, turning occasionally, until evenly charred and fully cooked, about 8-10 minutes. Baste with oil or any leftover marinade as needed.

Step 7

Serve the hot Hariyali Chicken Tikka with chutney, a side salad, or lemon wedges.

Calories

435.0kcal (21.75%)

Baste the tikka with any leftover marinade just before serving for extra flavor.

Remove the chicken from the fridge 30 minutes before cooking to bring it to room temperature.

Adjust the spice level by adding or reducing green chillies.

Chicken thighs can be used instead of breasts, but remember that thigh pieces may shrink during cooking, so cut larger pieces accordingly.

How long should I marinate the chicken for the best flavor in Hariyali Chicken Tikka?

For the best flavor, marinate the chicken for at least 1 hour. However, if you have time, marinating overnight will provide a deeper, richer flavor.

Can I make a vegetarian version of Hariyali Chicken Tikka and what substitutes can I use?

Absolutely! You can substitute the chicken with paneer, tofu, or even vegetables like mushrooms, cauliflower, or bell peppers for a delicious vegetarian alternative.

What are the best cooking methods for Hariyali Chicken Tikka?

You can grill, oven-bake, or use an air fryer to cook Hariyali Chicken Tikka. Each method will yield perfectly cooked, tender chicken with a beautiful char.

How should I store leftovers of Hariyali Chicken Tikka?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving to enjoy it again.

What can I serve with Hariyali Chicken Tikka for a complete meal?

Serve Hariyali Chicken Tikka with green chutney, lemon wedges, or a side salad. You can also wrap it in naan or roti with onions and yogurt for a hearty meal.