Murgh Tikka Hariyali

Name: Murgh Tikka Hariyali
Prep time: 20 min
Cook time: 20 min
Total time: 180 min
Yield: 4 servings (150 g each)
Cuisine: north_indian
Ingredients: 600 g boneless skinless chicken (cut into 1.5-inch cubes, thighs or breast); 1 cup coriander leaves (tightly packed); 0.5 cup mint leaves (tightly packed); 3 pcs green chillies (adjust to your spice preference); 0.5 cup hung curd (or thick Greek yogurt); 2 tbsp ginger garlic paste; 10 pcs cashews (soaked in hot water for 15 minutes); 2 tbsp besan (lightly roasted); 2 tbsp lemon juice; 1 tsp garam masala; 1 tsp chaat masala (plus extra for sprinkling); 1.5 tsp salt; 2 tbsp vegetable oil (for the marinade); 2 tbsp butter (melted, for basting)

RATING

4.6/5(157)

TASTE SCORE

9/10

Tender chicken pieces marinated in a vibrant, fresh paste of cilantro, mint, and green chilies, then grilled to perfection. This classic North Indian appetizer is bursting with herby, tangy flavor.

PREP

20m

COOK

20m

SERVES

150 G

375 cal

SERVINGS

INSTRUCTIONS

4 steps. 20 minutes total.

4 STEPS

1
Step 1
- a.Prepare the green paste: In a blender, combine the coriander leaves, mint leaves, green chilies, ginger garlic paste, soaked and drained cashews, and lemon juice. Blend to a smooth paste, adding a tiny splash of water only if needed to get the blades moving.
2
Step 2
- a.Make the marinade and marinate the chicken: In a large bowl, whisk the hung curd until smooth. Add the prepared green paste, roasted besan, garam masala, chaat masala, salt, and vegetable oil. Mix well to combine. Add the chicken cubes to the marinade and toss until every piece is well-coated. Cover the bowl and refrigerate to marinate for at least 2 hours, or preferably overnight for best flavor.
3
Cook the tikka (Oven Method): Preheat your oven to 400°F (200°C)
- a.Thread the marinated chicken pieces onto soaked wooden or metal skewers, leaving a small gap between each piece. Place the skewers on a baking tray lined with foil or parchment paper. Bake for 15-20 minutes, turning halfway through and basting with melted butter. For a charred effect, broil on high for the last 2-3 minutes, watching carefully to prevent burning.
4
Serve the Hariyali Tikka: Once cooked, let the tikkas rest for a few minutes
- a.Sprinkle with a little extra chaat masala and serve hot with onion rings, lemon wedges, and mint chutney.

PRO TIPS

What to keep in mind.

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

1
Use hung curd or Greek yogurt to ensure the marinade is thick and clings to the chicken.
2
For juicier tikkas, use boneless, skinless chicken thighs instead of breast.
3
Soaking the cashews before blending helps create a much creamier paste.
4
Do not overcrowd the skewers or pan, as this will cause the chicken to steam instead of grill.
5
Marinating overnight will give the chicken a much deeper, more complex flavor.
6
You can also cook these on an outdoor grill over medium-high heat for about 10-12 minutes, turning occasionally.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Complete meals featuring this recipe

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Murgh Tikka Hariyali

For 4 servings

4 steps. 20 minutes total.

Step 1

Step 2

Cook the tikka (Oven Method): Preheat your oven to 400°F (200°C)

Serve the Hariyali Tikka: Once cooked, let the tikkas rest for a few minutes

What to keep in mind.

Adapt it for your goals.

Vegan

Dairy free

Nut free

Kid friendly

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