Murgh Tikka Hariyali
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use hung curd (yogurt drained of whey) for a thicker marinade that clings better to the chicken.
- 2Blanching the cilantro and mint locks in a bright green color; don't skip the ice bath.
- 3For deeper flavor, marinate the chicken overnight in the fridge — 6 hours minimum.
- 4Don't crowd the skewers; leave space between each piece so the heat circulates evenly.
- 5Let the chicken rest for 2-3 minutes after grilling to redistribute juices before serving.
- 6If using wooden skewers, soak them in water for 30 minutes first to prevent burning.
- 7Baste with oil during grilling to keep the chicken moist and help char form.
Adapt it for your goals.
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 oilLow-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.
veganVegan
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.
jainJain
Omit garlic and onion entirely; use asafoetida (hing) and extra ginger for pungency, and serve without onion rings.
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.
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.
