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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.
Prepare the Green Marinade
Marinate the Chicken
Cook the Chicken Tikka
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 397.04 calories per serving with 36.01g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
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Rest and Serve
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.
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.
For a richer, milder tikka (Malai Hariyali Tikka), add 2 tablespoons of cashew paste or heavy cream to the marinade.
Chicken is a high-quality protein source that is crucial for building and repairing tissues, supporting muscle growth, and maintaining a healthy metabolism.
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.
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.
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.
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.
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.
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.
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.
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.
This recipe goes great with these complete meals
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