Murgh Tikka Hariyali

Name: Murgh Tikka Hariyali
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g chicken breast (boneless, skinless, cut into 1.5-inch cubes); 1 cup coriander leaves (tightly packed, washed, roughly chopped); 0.5 cup mint leaves (tightly packed, washed); 3 pcs green chili (medium, roughly chopped (adjust to heat preference)); 1 inch ginger (peeled, roughly chopped); 6 pcs garlic (cloves, peeled); 0.5 cup yogurt (thick, hung curd preferred); 2 tbsp lemon juice (freshly squeezed); 1 pinch garam masala; 0.5 tsp cumin powder; 1 pinch black salt (kala namak, for the marinade); 1 pinch salt (for marinade); 2 tsp oil (for basting while grilling); 1 pcs onion (medium, sliced into rings, for garnish); 1 pcs lemon (cut into wedges, for serving)

RATING

4.6/5(157)

TASTE SCORE

9/10

Bright, herbaceous chicken tikka in a vibrant green marinade of fresh cilantro, mint, and green chilies. The yogurt keeps it tender while the grill imparts a smoky char. A stunning North Indian appetizer that's ready in under 30 minutes of active work.

PREP

25m

COOK

15m

SERVES

100 G

285 cal

SERVINGS

METHOD · 7 STEPS

prep · ~2 min
Blanch the greens (optional, for brighter color).
Bring a small pot of water to a boil. Briefly dip coriander and mint leaves in boiling water for 15 seconds, then immediately transfer to ice-cold water. Drain well. This step locks in the vibrant green color but can be skipped.
TIPDon't skip the ice bath — it stops the cooking instantly and preserves the bright green hue.
mix · ~3 min
Make the green marinade.
1.In a blender, combine coriander leaves, mint leaves, green chilies, ginger, and garlic.
2.Add 2-3 tablespoons of water and blend to a smooth, thick paste.
3.Transfer the paste to a large mixing bowl.
mix · ~2 min
Finish the marinade.
1.Add yogurt, lemon juice, garam masala, cumin powder, black salt, and salt to the green paste.
2.Whisk everything together until smooth and well combined.
mix · ~3 min
Marinate the chicken.
1.Add the chicken cubes to the green marinade.
2.Mix well so every piece is generously coated.
3.Cover and refrigerate for at least 2 hours, preferably 4-6 hours for deeper flavor.
TIPOvernight marination gives the most tender, flavorful tikka. Don't rush this step.
prep · ~5 min
Prepare the grill and skewer the chicken.
1.Preheat a grill pan or outdoor grill to high heat (around 200°C / 400°F).
2.Thread the marinated chicken pieces onto skewers, leaving a small gap between each piece for even cooking.
grill · ~15 min
Grill the tikka to perfection.
1.Place the skewers on the hot grill. Cook for 6-7 minutes on one side until char marks appear.
2.Baste lightly with oil, then flip and grill the other side for another 6-7 minutes.
3.The chicken is done when the internal temperature reaches 74°C (165°F) and the edges are slightly charred.
TIPDon't move the skewers for the first 4 minutes — this lets a good char develop and prevents sticking.
serve
Serve hot with onion rings and lemon wedges.
Slide the tikka off the skewers onto a serving plate. Garnish with fresh onion rings and lemon wedges on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use hung curd (yogurt drained of whey) for a thicker marinade that clings better to the chicken.
2
Blanching the cilantro and mint locks in a bright green color; don't skip the ice bath.
3
For deeper flavor, marinate the chicken overnight in the fridge — 6 hours minimum.
4
Don't crowd the skewers; leave space between each piece so the heat circulates evenly.
5
Let the chicken rest for 2-3 minutes after grilling to redistribute juices before serving.
6
If using wooden skewers, soak them in water for 30 minutes first to prevent burning.
7
Baste with oil during grilling to keep the chicken moist and help char form.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Substitute chicken breast with boneless chicken thighs for slightly higher fat and a juicier texture, or use paneer cubes for a vegetarian high-protein option.

low oil

Low-oil

Skip the basting oil and grill on a non-stick pan or a well-seasoned cast-iron skillet; use just a light spray of oil for a lower-calorie version.

vegan

Vegan

Replace chicken with extra-firm tofu or seitan, and use a thick plant-based yogurt (coconut or soy) — marinate for at least 4 hours for deep flavor.

jain

Jain

Omit garlic and onion entirely; use asafoetida (hing) and extra ginger for pungency, and serve without onion rings.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Lean Protein Source

Chicken breast provides high-quality, low-fat protein that supports muscle maintenance and satiety.

✓

Rich in Antioxidants

Fresh cilantro and mint are packed with antioxidants like quercetin and flavonoids that help combat oxidative stress.

✓

Digestive Support

Yogurt contains probiotics that aid gut health, while ginger and mint soothe the digestive system.

✓

Low in Refined Carbohydrates

This dish is naturally low in carbs, making it suitable for low-carb or keto-friendly meal plans.

QUESTIONS?

Frequently asked questions

Yes. Preheat your oven to 220°C (425°F) and place the skewered chicken on a wire rack over a baking tray. Bake for 12–15 minutes, then broil for 2–3 minutes for char marks.