Chicken hariyali tikka is a bite-size tikka marinated in a green base paste. The word hariyali means greenery. This delicious chicken tikka originated in Northern India. Hariyali chicken is great as a starter or side with any other Indian curry.
Table of content
1. About the recipe
2 . Ingredients
3 . Step-by-step method
4 . Tips
1 . About the recipe :
Chicken hariyali tikka is a soft, succulent, spicy, flavoursome kebab, perfect for any gathering or party. It is made by using boneless chicken with spicy green paste and yoghurt mix. Tender pieces of boneless chicken are marinated in a unique blend of yoghurt, green paste, papaya and spices and cooked on a regular pan or grill pan. Traditionally tikka is cooked on the tandoor, but here I am making this kabab using a pan. For tandoor flavour, I will use a piece of coal for smoke. This hariyali chicken provides a big flavour with simple ingredients in this recipe.
Let’s start cooking!
Serving Suggestion: 4
Marination time: 1 hour 30 minutes
Cooking time : 15 minutes
2. Ingredients :
- 500 gm boneless chicken ( skinless)
- 2 tablespoons of ginger garlic paste
- 1 cup chopped coriander leaves
- 1 cup chopped mint leaves
- 7 to 8 green chillies
- 1 tablespoon of raw papaya paste
- 2 tablespoon cornflour
- 100 gm yoghurt
- 2 tablespoons of lemon juice
- 1 tablespoon garam masala powder
- 1 tablespoon of cumin powder
- Salt
- Coal
- 3 tablespoons of butter or ghee
- Wooden skewers
3. Step by Step method:
Preparation of green paste:
- In a blender, put coriander, mint, and green chillies in a small amount of water. Blend them into a fine paste.
First Marination:
- First, take boneless chicken thighs or breasts; the thigh part will give a soft texture to the tikka. Cut chicken into small cubes. Add salt, ginger, garlic paste, raw papaya paste and lemon juice. Mix it and leave for 1 hour.
Second Marination:
- Add yoghurt, cumin powder, garam masala powder, and green paste in a mixing bowl. Mix it well.
- Add this mixture to the marinated chicken.
- Now add cornflour, and mix well.
- Leave for 15 to 20 minutes.
GRILLING:
- For Grilling, I am using wooden skewers. Soaked wooden skewers in normal water for 1 hour before using. Skewer the marinated chicken.
- In a hot grill pan or normal nonstick pan, put little ghee or butter, and place the skewers on it. Baste with ghee or butter at regular intervals. Turn over and repeat. The kababs should be cooked through and slightly charred on the surface.
- Brush the tikka with butter or ghee.
- For tandoori flavour, take a piece of coal, burn it on a gas burner, put it in a steel bowl or in aluminium foil, and place it in the middle of the tikka pieces. Pour a drop of ghee and cover the dish. Tikka will be covered with smoke. After one minute, remove the cover.
- You can skip the coal part, but you will miss out on the restaurant-like flavour.
- Enjoy your amazingly soft, creamy, delicious kebab with yoghurt or chutney.
- Chicken Hariyali Tikka is very good to go with Naan, lachcha Paratha, Rumali roti or just roti.
- You can use this tikka in making a Paratha roll or stuffing for sandwiches.
4 . Tips:
- For better texture, the thigh part of the chicken is best. If you are using the breast part, marinate for one hour more.
- Raw papaya is optional. If you don’t want to use it, you can skip this to increase a little more marination time.
- You can easily make this tikka on a regular pan, grill, or oven.
- You can make this tikka without using skewers too on a hot pan.
- Brush the tikka with butter or ghee at regular intervals.
- Bring the tikka to room temperature before grilling. It helps in better evenly cooking.
