Tender chicken pieces marinated in a vibrant green paste of fresh cilantro, mint, and spices. Grilled to perfection, this popular appetizer is smoky, herby, and irresistibly juicy.
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
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.
Tender chicken pieces marinated in a vibrant green paste of fresh cilantro, mint, and spices. Grilled to perfection, this popular appetizer is smoky, herby, and irresistibly juicy.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 386.51 calories per serving with 36.26g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
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
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.
Pro Tips
1For the juiciest tikkas, use chicken thighs. Chicken breast works too but can dry out if overcooked.
2Using hung curd is key to a thick marinade that clings to the chicken. To make it, place plain yogurt in a cheesecloth-lined sieve over a bowl and refrigerate for 3-4 hours to drain the whey.
3For an authentic smoky flavor (dhungar method), place the cooked tikkas in a large bowl. Put a small steel cup in the center, add a piece of red-hot charcoal, pour a teaspoon of ghee over it, and immediately cover the bowl for 2-3 minutes.
4Do not overcrowd the pan when cooking. Cook in batches to ensure the chicken sears and gets a nice char rather than steaming.
5The color of the tikka depends on the freshness and ratio of your herbs. For a more vibrant green, you can briefly blanch the coriander leaves before blending.
Recipe Variations
Vegetarian
Vegetarian
Replace the chicken with 500g of paneer cubes or firm tofu. Reduce the marination time to 1-2 hours and cook for a shorter duration until golden brown.
Seafood
Seafood
Use 500g of firm white fish like cod or large prawns. Marinate for only 30-60 minutes as the acid in the marinade can 'cook' the seafood.
Creamier Version
Creamier Version
For a richer, milder tikka (Malai Hariyali Tikka), add 2 tablespoons of cashew paste or heavy cream to the marinade.
Health Benefits
✨
Excellent Source of Lean Protein
Chicken is a high-quality protein source that is crucial for building and repairing tissues, supporting muscle growth, and maintaining a healthy metabolism.
✨
Rich in Antioxidants and Vitamins
The vibrant green marinade, made from fresh coriander and mint, is loaded with antioxidants, Vitamin C, and Vitamin K, which help boost the immune system and fight cellular damage.
✨
Promotes Healthy Digestion
Ingredients like ginger, garlic, and mint have been used for centuries to aid digestion. They can help soothe the stomach, reduce bloating, and support overall gut health.
Frequently Asked Questions
How many calories are in Chicken Hariyali Tikka?
A single serving of Chicken Hariyali Tikka (approximately 200-210g) contains around 450-500 calories. The exact number can vary based on the cut of chicken used (thighs vs. breast) and the amount of oil.
Is Chicken Hariyali Tikka healthy?
Yes, it is a relatively healthy option. It's high in protein from the chicken, packed with vitamins and antioxidants from the fresh herbs, and is typically grilled or baked rather than deep-fried. To make it even healthier, use chicken breast and minimize the oil.
Can I make this recipe without an oven or grill?
Absolutely! You can cook the tikkas in a heavy-bottomed non-stick skillet or a cast-iron pan on the stovetop. This method gives a fantastic sear and char.
Why did my marinade turn out bitter?
Bitterness usually comes from two sources: using too many mint leaves in proportion to coriander, or over-blending the herbs which can release bitter compounds. Stick to the 2:1 ratio of coriander to mint and blend just until a paste is formed.
Can I prepare the marinade in advance?
Yes, the green paste can be prepared and stored in an airtight container in the refrigerator for up to 2 days. However, it's best to mix it with the curd and spices just before marinating the chicken for the freshest flavor.
What can I serve with Hariyali Tikka?
Hariyali Tikka is a versatile appetizer. It's traditionally served with mint chutney, sliced onions, and lemon wedges. It can also be used as a filling for wraps (kathi rolls) or served alongside naan bread and a salad for a light meal.
