Hariyali Chicken Tikka
Notes:
Chicken: The recipe calls for boneless chicken
breast cubes, but you can use chicken legs or drumsticks as well.
Spices: Garam masala can be substituted with black
pepper.
Cream: You can substitute cream with yogurt.
Herbs: I used a combo of mint and cilantro. You can use anyone
herb as well.
Peanuts: This ingredient is optional. You can use
cashew or coconut or almond powder as well.
Chicken: The recipe calls for boneless chicken
breast cubes, but you can use chicken legs or drumsticks as well.
Spices: Garam masala can be substituted with black
pepper.
Cream: You can substitute cream with yogurt.
Herbs: I used a combo of mint and cilantro. You can use anyone
herb as well.
Peanuts: This ingredient is optional. You can use
cashew or coconut or almond powder as well.
If you like fenugreek flavor, you can also add fresh or dried fenugreek
leaves to the green masala.
How to Serve?
Haryali Chicken tikka is always served with sliced onions and a dip. You
can serve it with a dip like mayo garlic sauce or creamy garlic yogurt sauce.
If you serve it as a main course pair
it with roti, rice, garlic naan, paratha or chapati, and kachumber salad along with garlic yogurt dip (lahsooni raita).
Haryali chicken is great as a starter or a protein side with biryani or
any other Indian curry.
Prep: 10 minutes
Cook: 10 minutes
Resting Time: 20 minutes
Total Time: 40 minutes
Equipment:
Wooden Skewers
Ingredients:
500 g chicken cubes
Green paste for marination
1 cup cilantro leaves, loosely packed
Half cup mint leaves, loosely packed
4-5 cloves garlic
1 inch ginger
1 tsp cumin powder*, preferably dry roasted
Half tsp Garam Masala Powder
2 tbsp lemon juice
2 tbsp cream, or yogurt for low fat
2 tsbp peanut, roasted and salted
Salt & 2-5 small green chillies, as per taste
Oil to brush while cooking.
Instructions:
Wash and pat dry chicken, set aside.
Grind all ingredients except chicken in the
blender with as little water as possible.
Apply green marinade over the chicken and let
it rest on kitchen counter for at least 20 minutes (or preferably for 4-12
hours in fridge.)
Thread the marinated chicken in wooden
skewers. (optional)
Method to cook in
pan:
Heat a piece of charcoal until red hot. (If
smoking) Bring the chicken to room temperature before
cooking.
Cook on high heat for 8-10 minutes on a grill
pan and turn the chicken after 4 minutes. Haryali chicken is ready when you see
charred lines on the chicken.
Smoke chicken by placing hot skewers in a
pot.
Place the red charcoal over a foil in the
pot. Drizzle a few drops of oil on hot charcoal and immediately cover the pot.
Let chicken rest for 4-5 minutes then serve
with any garlic dip.
