Hariyali Chicken Tikka
Tender chicken pieces marinated in a vibrant green paste of cilantro, mint, and spices, then grilled to perfection. This popular Indian appetizer is smoky, herby, and incredibly flavorful, perfect for any gathering. The total time does not include the recommended marination period.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Green Marinade Paste
- b.In a blender or food processor, combine the coriander leaves, mint leaves, green chilies, and ginger-garlic paste.
- c.Blend for 1-2 minutes into a smooth, thick paste. Add 1-2 tablespoons of water only if absolutely necessary to facilitate blending.
- 2
Step 2
- a.Marinate the Chicken
- b.In a large mixing bowl, whisk the thick curd until smooth. Add the prepared green paste, roasted besan, lemon juice, garam masala, cumin powder, chaat masala, salt, and 2 tablespoons of oil.
- c.Mix everything thoroughly to create a uniform marinade.
- d.Add the chicken cubes to the bowl and use your hands or a spatula to coat each piece evenly.
- e.Cover the bowl and refrigerate to marinate for a minimum of 4 hours, or preferably overnight for maximum flavor infusion.
- 3
Step 3
- a.Skewer and Prepare for Cooking
- b.Preheat your oven to 200°C (400°F) or an outdoor grill to medium-high heat.
- c.If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning.
- d.Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece to ensure even cooking.
- e.Arrange the skewers on a wire rack placed over a foil-lined baking sheet for oven cooking, or directly on the grill grates.
- 4
Step 4
- a.Cook the Tikka
- b.For Oven: Bake for 15-20 minutes, turning the skewers halfway through. Baste with the remaining 1 tablespoon of oil in the last 5 minutes.
- c.For a charred effect, switch the oven to broil (grill) mode for the final 2-3 minutes, watching closely to prevent burning.
- d.For Grill: Grill for 12-15 minutes, turning every 3-4 minutes, until cooked through and lightly charred on the edges.
- e.The chicken is cooked when the internal temperature reaches 74°C (165°F) and the juices run clear.
- 5
Step 5
- a.Rest and Serve
- b.Once cooked, remove the skewers from the heat and let them rest for 5 minutes. This step is crucial for keeping the chicken moist and juicy.
- c.Just before serving, sprinkle a pinch of chaat masala over the hot tikka for an extra burst of flavor.
- d.Serve immediately with mint-coriander chutney, sliced onions, and lemon wedges.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the juiciest tikka, use chicken thighs as they have a higher fat content and don't dry out as easily as breast meat.
- 2Using hung curd (yogurt strained of its whey) is key to a thick marinade that clings to the chicken. To make it, place regular yogurt in a cheesecloth over a bowl and let it drain in the fridge for a few hours.
- 3Lightly toasting the besan (chickpea flour) in a dry pan for 2-3 minutes removes its raw taste and adds a lovely nutty aroma.
- 4For an authentic smoky flavor (dhungar method), place a small steel bowl with a hot piece of charcoal in the center of the marinated chicken, drizzle with ghee, and cover immediately for 2-3 minutes before skewering.
- 5Do not overcrowd the skewers. Leaving space between chicken pieces allows heat to circulate and cook them evenly.
Adapt it for your goals.
Vegetarian
Replace the chicken with 500g of paneer cubes or firm tofu. Reduce the marination time to 1-2 hours as paneer absorbs flavors more quickly.
With VegetablesWith Vegetables
Add chunks of bell peppers (red, green, yellow) and onions to the skewers in between the chicken pieces for added color, flavor, and nutrition.
Creamier VersionCreamier Version
For a richer, milder 'Malai' version, add 2-3 tablespoons of heavy cream or cashew paste to the marinade.
Why this is on our healthy list.
Rich in Lean Protein
Chicken is an excellent source of high-quality lean protein, which is essential for muscle growth, repair, and overall body function.
Packed with Antioxidants
The vibrant green color comes from coriander and mint leaves, which are loaded with antioxidants that help fight free radicals and reduce inflammation.
Supports Digestion
The use of curd (yogurt) provides probiotics, which are beneficial bacteria that promote a healthy gut microbiome and aid in digestion.
Boosts Immunity
Ingredients like ginger, garlic, and lemon juice are known for their immune-boosting properties, helping to strengthen the body's natural defenses.
Frequently asked questions
A single serving of Hariyali Chicken Tikka (approximately 185g) contains around 280-320 calories, depending on whether chicken breast or thigh is used and the amount of oil.