Chicken Hariyali Tikka
Juicy chicken pieces are coated in a fresh green marinade of coriander, mint, yogurt, ginger, and green chili, then grilled until lightly charred. This tikka is bright, herby, and perfect with onion rings and lemon wedges.
For 4 servings
- prep · ~7 min
Prepare the chicken.
1.Trim the chicken breast and cut it into large, even cubes.2.Pat the pieces dry so the marinade sticks well.3.Make small slits on the chicken pieces for better flavor. - mix · ~5 min
Make the green marinade.
1.Add coriander leaves, mint leaves, green chili, ginger, garlic, yogurt, lemon juice, oil, cumin powder, garam masala, black pepper, and salt to a blender.2.Blend to a smooth, thick green paste.3.Scrape the marinade into a bowl and mix well.TIPKeep the marinade thick so it coats the chicken instead of sliding off. - mix · ~2 min
Coat the chicken.
Add the chicken pieces to the bowl and mix until every piece is well coated with the green marinade.
- rest · ~60 min
Marinate the chicken.
Cover and refrigerate for at least 1 hour so the chicken picks up the fresh herb flavor.
TIPA longer marination of up to 4 hours gives deeper flavor without making the chicken mushy. - assemble · ~5 min
Thread the chicken onto skewers.
Divide the marinated chicken pieces between the soaked wooden skewers, leaving a little space between pieces for even cooking.
- grill · ~18 min
Grill the chicken tikka.
1.Heat a grill pan, oven grill, or outdoor grill over medium-high heat.2.Place the skewers on the hot surface and cook until lightly charred on one side.3.Turn the skewers every few minutes and cook until the chicken is browned in spots and fully cooked through.TIPCook until the thickest piece reaches 165°F or 74°C. - rest · ~2 min
Rest the tikka for 2 minutes.
- serve
Serve the Chicken Hariyali Tikka hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use thick yogurt or hang regular yogurt first so the green marinade clings instead of dripping off the skewers.
- 2Blend the coriander-mint paste just until smooth; over-blending can warm the herbs and dull their fresh green color.
- 3Leave a little gap between chicken cubes on the skewers so the edges char instead of steaming.
- 4If using wooden skewers, soak them well and wipe off excess water before threading to help prevent burning.
- 5Bring the marinated chicken out of the fridge 15–20 minutes before grilling for more even cooking.
- 6Stop cooking as soon as the thickest cube reaches 74°C/165°F; chicken breast dries out quickly past that point.
- 7A quick squeeze of lemon right before serving brightens the mint-coriander flavor more than adding extra lemon to the marinade.
Adapt it for your goals.
Low-oil
Skip the oil in the marinade and cook on a well-heated grill rack or air fryer; good for a lighter tikka with the same herb-forward taste.
high proteinHigh-protein
Use chicken thigh or add paneer cubes alongside the chicken for a richer, protein-focused platter that stays juicy on the grill.
spicierSpicier
Increase the green chilies or add a little green chili paste for a sharper heat that matches the fresh mint-coriander profile.
malai hariyaliMalai-hariyali
Add a spoon of cream or a few cashews to the marinade for a softer, creamier tikka with less sharp herb intensity.
paneerPaneer
Replace chicken with paneer and shorten the grilling time; ideal for a vegetarian version with the same hariyali marinade.
Why this is on our healthy list.
Lean Protein Base
Chicken breast makes this tikka a protein-rich dish that is filling without relying on heavy batters or deep-frying.
Herb-Rich Marinade
Coriander, mint, ginger, garlic, and green chili add fresh plant ingredients and bold flavor without needing rich sauces.
Lighter Cooking Method
Grilling gives char and depth while using only a small amount of oil compared with many fried chicken starters.
Frequently asked questions
Yes. A grill pan, oven grill, or even an air fryer works well; cook over fairly high heat so the outside chars before the chicken dries out.
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