Hariyali Murgh Tikka Kebab – Green chicken tikka kebab

Hariyali Murgh Tikka kebab– A scrumptious, Indian appetizer! Boneless chicken chunks marinated in a super flavorful and aromatic green spice paste and grilled to perfection!

Hariyali Murgh kebab is featured in the menu’s of most restaurants all over India. As delicious as they are, they somehow get lost over the more popular chicken tikka and chicken malai tikka kebab’s. I love cilantro, and it happens to be one of my favorite, wait!!  it is my favorite herb! No dish is complete without a little sprinkle of this aromatic herb in my dishes. So obviously, these tikka’s , marinated in a tantalizing and flavor packed cilantro marinade, have always been amongst my favorites!


For the uninitiated, Hariyali stands for green in Hindi, and murgh is chicken. So what’s in this hariyali paste? It includudes cilantro, mint, whole spices, ginger, garlic along with some cumin seeds and turmeric. You can add in other greens like spinach, fenugreek, scallion/spring onion greens, green bell peppers etc., also serves the purpose of sneaking in veggies to your fussy kids. Add in whatever greens you like along with cilantro and mint and give this dish your own unique flavor. I’ve just stuck with cilantro and mint, added whole spices instead of ready made garam masala for that extra flavor. These hariyali murgh tikka kebabs were juicy, succulent, with an intoxicating and delicious aroma, just like the restaurant ones.

Step by step instructions

1.Transfer the chicken chunks into a sufficiently large bowl, add lime juice, ginger garlic paste and salt. Mix well and marinate for 30 minutes.

2.Meanwhile, make the green spice paste. Transfer the cilantro, mint, ginger, garlic, cloves, peppercorns, cardamom, cinnamon, cumin seeds, turmeric powder and green chillies into the blender. Add about 1 to 1.5 tablespoons of water, grind to a smooth paste.

3.After the chicken has marinated for 30 minutes, add this ground green spice paste, heavy cream/malai, hung curd/greek yogurt and oil to the chicken, mix well. Cover and let it marinate for about 4-5 hours or overnight for best results.

4.Remove the chicken out from the refrigerator at least an hour prior to grilling. The chicken should be at room temperature. Preheat the oven to 400 F. Skewer the chicken pieces, transfer to a baking tray lined with aluminum foil. Bake for about 20 -25 minutes (depending on the size of your chicken pieces), turning once in between and basting with ghee, until the chicken is cooked through. Broil for an additional 3-4 minutes to get that charred look. Serve hot with onion rings, salad, lime wedges and dip of your choice.

Notes-

1.Since this kebab is all about the green spice paste, you can add your own variations by including other greens like spinach, fenugreek, scallion/spring onion greens, green bell peppers etc.

Hariyali Murgh Tikka Kebab – Green chicken tikka kebab

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 servings

Hariyali Murgh Tikka Kebab – Green chicken tikka kebab

A tantalizing Indian appetizer, chicken marinated in a spicy cilantro-mint paste, and grilled to perfection.

Ingredients

  • 400 grams chicken breasts/ thighs, cut into bite sized chunks
  • For the 1st marinade
  • 1 tsp ginger garlic paste
  • 1 tsp lime juice
  • 1/2 tsp salt, or to taste
  • For the 2nd marinade
  • 1/2 cup cilantro (dhania) leaves, along with tender stems
  • 1/4 cup loosely packed mint leaves
  • 2 to 3 nos. green chillies, adjust as per desired heat
  • 2 nos. large garlic cloves
  • 1/4 inch ginger
  • 1/4 tsp tumeric powder
  • 1/4 tsp cumin seeds
  • Whole spices (3 cloves, 4 peppercorns, 3 green cardamom, 1/2 inch cinnamon)
  • 2 tbsp Greek yogurt/ hung curd
  • 1 tbsp heavy cream/ fresh malai
  • 1 tbsp oil
  • Ghee, as required for basting

Instructions

  1. Transfer the chicken chunks into a sufficiently large bowl, add lime juice, ginger garlic paste and salt. Mix well and marinate for 30 minutes.
  2. Meanwhile, make the green spice paste. Transfer the cilantro, mint, ginger, garlic, cloves, peppercorns, cardamom, cinnamon, cumin seeds, turmeric powder and green chillies into the blender. Add about 1 to 1.5 tablespoons of water, grind to a smooth paste.
  3. After the chicken has marinated for 30 minutes, add this ground green spice paste, heavy cream/malai, hung curd/greek yogurt and oil to the chicken, mix well. Cover and let it marinate for about 4-5 hours or overnight for best results.
  4. Remove the chicken out from the refrigerator at least an hour prior to grilling. The chicken should be at room temperature. Preheat the oven to 400 F. Skewer the chicken pieces, transfer to a baking tray lined with aluminum foil. Bake for about 20 -25 minutes (depending on the size of your chicken pieces), turning once in between and basting with ghee, until the chicken is cooked through. Broil for an additional 3-4 minutes to get that charred look. Serve hot with onion rings, salad, lime wedges and dip of your choice.

Notes

1.Since this kebab is all about the green spice paste, you can add your own variations by including other greens like spinach, fenugreek, scallion/spring onion greens, green bell peppers etc.

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Regards,

Freda

17 comments

  1. hummingbirdthyme says:

    These look and sound so delicious – and cilantro and mint together makes my mouth water just thinking of it. I’m always looking for a new marinade – thanks for the recipe!

  2. FrugalHausfrau says:

    These really do look mouthwatering! By the end of summer I’m always looking for a fun easy kebab or other chicken recipe I haven’t already grilled – these would be perfect!

    Mollie

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