Hariyali Chicken Tikka

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.