Hariyali Chicken Tikka
Juicy, charred chicken tikka marinated in a vibrant green masala of fresh coriander, mint, green chilies, and yogurt. This aromatic North Indian tandoori classic is smoky, zesty, and loaded with herby freshness—perfect as a starter or a protein-packed main with mint chutney on the side.
For 4 servings
- prep · ~15 min
Prep the chicken and first marinade.
1.Wash 500g chicken breast and pat completely dry with paper towels.2.Cut into 2-inch chunks and place in a large mixing bowl.3.Add lemon juice, salt, and black pepper. Massage well into the chicken.4.Cover and refrigerate for 15 minutes. - prep · ~3 min
Dry roast the chickpea flour.
Heat a small pan over low heat. Add 2 tbsp chickpea flour and dry roast, stirring continuously, until it turns light golden and releases a nutty aroma—about 2 to 3 minutes. Set aside to cool.
TIPKeep the heat low and stir constantly. Besan burns in seconds and turns bitter. - mix · ~2 min
Blend the green masala paste.
1.In a blender jar, add coriander leaves, mint leaves, green chilies, ginger, and garlic.2.Add 2 tablespoons of water to help blending.3.Blend to a smooth, thick paste. Avoid adding too much water.TIPPat the washed herbs dry before blending. Extra water makes the marinade runny and it won't stick to the chicken. - mix · ~3 min
Make the second marinade.
1.In a bowl, whisk the hung yogurt until smooth.2.Add the green masala paste, cooled roasted besan, and garam masala.3.Mix into a thick, uniform marinade. - mix · ~3 min
Marinate the chicken.
1.Add the chicken pieces to the green yogurt marinade.2.Use your hands to coat every piece thoroughly.3.Drizzle mustard oil over the top and mix once more. - rest · ~60 min
Rest the marinated chicken.
Cover the bowl with cling film and refrigerate for at least 1 hour. For best results, marinate overnight. The longer it rests, the deeper the flavor.
TIPTake the chicken out of the fridge 20 minutes before grilling. Cold chicken hits the hot pan and seizes up instead of cooking evenly. - prep · ~5 min
Skewer the chicken.
Thread 4 to 5 chicken pieces onto each skewer, leaving a small gap between pieces for even cooking. If using wooden skewers, ensure they have been soaked in water for at least 30 minutes.
TIPDon't pack the pieces too tightly together. The heat won't circulate and the edges won't char. - grill · ~10 min
Grill the chicken tikka.
1.Heat a grill pan or outdoor grill over medium-high heat until smoking hot.2.Brush the pan lightly with oil.3.Place the skewers on the grill. Cook for 4-5 minutes on the first side until char marks appear.4.Flip and cook another 4-5 minutes. Baste with any leftover marinade or a little oil.5.Cook until the internal temperature reaches 165°F (74°C) and the edges are nicely charred.TIPDon't move the skewers for the first 3 minutes. They need to develop a crust and will release naturally from the pan when ready. - serve · ~2 min
Rest and serve hot.
Let the tikka rest on the skewers for 2 minutes. Slide the chicken off onto a serving platter. Garnish with fresh onion rings and lemon wedges on the side.
TIPSqueeze fresh lemon over the hot tikka just before eating—the citrus cuts through the smoky char and brightens every bite.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken dry before the first marinade to ensure the lemon juice and spices penetrate properly.
- 2Use a piping bag to drizzle mustard oil over the marinated chicken for even coating without disturbing the marinade.
- 3Soak wooden skewers for at least 30 minutes to prevent them from burning on the grill.
- 4Let the grilled tikka rest on the skewers for 2 minutes before sliding off to lock in the juices.
- 5For a deeper char, cook the tikka on a cast-iron grill pan that is smoking hot before adding the skewers.
- 6If using an oven, broil on high for the last 2 minutes to mimic the char of a tandoor.
Adapt it for your goals.
Air-fryer
Skip the grill and air-fry the skewers at 375°F (190°C) for 12–14 minutes, flipping halfway. Perfect for a quick, indoor version with less oil.
paneer tikkaPaneer tikka
Substitute chicken with 500g paneer cubes (no first marinade needed). Skip the lemon soak to prevent paneer from breaking; grill until golden for a vegetarian option.
spicy green malaiSpicy green malai
Add 1/4 cup fresh cream or cashew paste to the second marinade for a richer, creamier texture. Ideal for those who prefer a milder, luscious tikka.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality, low-fat protein that supports muscle repair and satiety without excess saturated fat.
Rich in Digestive Enzymes
Fresh mint and coriander aid digestion and have natural cooling properties, making this a balanced dish for warm weather.
Probiotic Boost
Yogurt marinade introduces live cultures that may support gut health and enhance nutrient absorption, especially when chilled after marinating.
Frequently asked questions
Yes, boneless skinless thighs work well; they are juicier and more forgiving, but the cooking time will be roughly the same—check for an internal temperature of 165°F (74°C).
