Chicken Hariyali Tikka

Instructions

1. 1

   Prepare the Green Marinade

   • In a small, dry pan over low heat, roast the besan (gram flour) for 2-3 minutes, stirring constantly, until it becomes fragrant and turns a pale golden color. This step is crucial to remove the raw taste. Set aside to cool completely.
   • In a blender or food processor, combine the coriander leaves, mint leaves, green chillies, ginger, and garlic. Blend into a smooth, thick paste. Add a teaspoon of water only if absolutely necessary to help the blades move.
2. 2

   Marinate the Chicken

   • In a large mixing bowl, whisk the hung curd until it's smooth and creamy. Add the prepared green paste, the cooled roasted besan, lemon juice, garam masala, chaat masala, cumin powder, black pepper powder, salt, and 1 tablespoon of vegetable oil.
   • Mix all the ingredients thoroughly until you have a uniform, vibrant green marinade.
   • Pat the chicken pieces completely dry with paper towels. Add them to the marinade and use your hands to coat each piece evenly.
   • Cover the bowl and refrigerate for a minimum of 4 hours, or preferably overnight for the flavors to penetrate deeply.
3. 3

   Cook the Chicken Tikka

   • If using wooden skewers, soak them in water for 30 minutes to prevent them from burning. Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece for even cooking.
   • For Pan-Frying: Heat the remaining 3 tablespoons of oil in a large non-stick skillet or grill pan over medium-high heat. Place the skewers in the pan (in batches if needed) and cook for 12-15 minutes, turning every 3-4 minutes, until charred in spots and cooked through.
   • For Grilling: Preheat your outdoor grill to medium-high heat. Lightly oil the grates. Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until cooked through with beautiful grill marks.
   • For Oven/Air Fryer: Preheat your oven to 400°F (200°C) or air fryer to 380°F (190°C). Arrange the skewers on a baking sheet lined with foil or in the air fryer basket. Bake/air fry for 15-20 minutes, flipping halfway through, until cooked and slightly browned.
   • Check for doneness by ensuring the internal temperature of the chicken reaches 165°F (74°C).
4. 4

   Rest and Serve

   • Once cooked, transfer the chicken tikka skewers to a plate and let them rest for 5 minutes. This allows the juices to redistribute, ensuring the chicken is moist and tender.
   • Just before serving, sprinkle a generous pinch of chaat masala over the tikkas and squeeze a little fresh lemon juice.
   • Serve hot with onion rings, lemon wedges, and a side of mint-coriander chutney.