Hariyali Chicken Tikka is a classic North Indian starter where
chicken is flavoured with fresh green herbs - mint and coriander leaves along
with spices, giving us this delicious appetizer.
Marinating
the chicken for a long period of time to develop enough flavor is the key
here.
Serve
the Hariyali Chicken Tikka Recipe along
with lemon wedges.
Important 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: Use a combo of mint and cilantro. You can
use any other herb as well.
Peanuts: This ingredient is optional.
You can use cashew or coconut or almond powder as well.
If you have a few
tablespoons of extra green paste left after applying on
the chicken, you can mix it with mayonnaise or yogurt, or sour
cream to make your hariyali dip.)
If you don’t have
time for skewering, you can simply cook your boneless
tikka on a pan over high heat until the water dries and tikka are a little
charred here and there.
For dry roasting cumin just
heat cumin in a pan on medium heat and stir until cumin is fragrant. Transfer
cumin to a plate and use as needed.
Cuisine: North Indian
Course: Appetizer
Prep in : 80 M
Cooks in : 30 M
Total in : 110 M
Makes : 4
Servings
Ingredients:
2 Chicken breasts,
cut into cubes
Half tsp Turmeric
powder (Haldi)
2 tsp Garam masala powder
1 tsp Amchur (Dry
Mango Powder)
1 tsp Cumin powder
(Jeera)
Quarter cup Curd (Dahi / Yogurt)
Salt, pepper and red
chilli powder as per taste
Ingredients to grind
1 cup Coriander
(Dhania) Leaves
1 cup Mint Leaves
(Pudina)
1 Green Chilli
Method:
Thoroughly wash and
clean the chicken. Cut them into 1 inch cubes and set aside.
In a mixer-jar combine
the coriander leaves, mint leaves, green chilli and grind to a smooth paste,
adding very little water.
Transfer the green
masala into a mixing bowl and add the yoghurt and the rest of the masalas which
include- red chilli powder, turmeric powder, garam masala
powder, amchur powder, cumin powder and salt. Mix well and add
the chicken pieces to this hariyali masala.
Keep it aside for about
1 hour.
To cook on pan Heat a grill pan,
drizzle some oil, place the marinated chicken pieces and grill evenly on either
side till it gets nicely charred. The chicken will take about 10 minutes to
cook.
Heat a piece of charcoal until red hot. (
If smoking) Bring
the chicken to room temperature before cooking. Place the red
charcoal over a foil in the pan. Drizzle a few drops of oil on hot charcoal and
immediately cover the pan.
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.
Serve hot with sliced
onions and lemon wedges and cucumber raita.
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