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5 from 2 votes

Hariyali Chicken Tikka | Green Chicken Tikka Kebab

A tantalizing Indian appetizer, chicken marinated in a spicy cilantro-mint paste, and grilled to perfection.
Course Appetizer
Cuisine Indian
Keyword Hariyali Chicken Tikka
Prep Time 15 minutes
Cook Time 30 minutes
Marination time 5 hours
Total Time 45 minutes
Servings 4 people
Author Freda Dias

Ingredients

  • 400 grams chicken breasts/thighs, cut into bite-sized chunks

For the 1st marinade

  • 1 teaspoon ginger garlic paste
  • 1 teaspoon lime juice
  • 1/2 teaspoon salt, or to taste

For the 2nd marinade

  • 1/2 cup cilantro/coriander leaves, along with tender stems
  • 1/4 cup loosely packed mint leaves
  • 2 to 3 green chillies, adjust as per desired heat
  • 2 large garlic cloves
  • 1/4 inch ginger
  • 1/4 teaspoon tumeric powder
  • 1/4 teaspoon cumin seeds
  • Whole spices (3 cloves, 4 peppercorns, 3 green cardamom, 1/2 inch cinnamon)
  • 2 tablespoons Greek yogurt/ hung curd
  • 1 tablespoon heavy cream/ fresh malai
  • 1 tablespoon oil
  • Ghee, as required for basting

Instructions

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

Notes

Since this hariyali chicken tikka recipe 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.
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml