HARIYALI CHICKEN TIKKA | HARA CHICKEN TIKKA KEBAB | CHICKEN TIKKA RECIPE

Hariyali Chicken Tikka | Hara Chicken Tikka Kebab | Hara Masala Chicken Tikka Recipe | Hariyali Chicken Kebab | Chicken Pahadi Tikka | Chicken Hariyali Tikka | Murgh Tikka Kebab | Chicken Tikka Recipe


Ingredients for Hariyali Chicken Tikka:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Boneless Chicken - 500 gms (thigh pieces cut into tikka shapes)

For the Green Paste:
- Coriander Leaves- 1 cup
- Mint leaves- 1/2 cup
- Green Chillies- 4 nos.
- Ginger chopped- 1” piece(8 gms)
- Garlic Cloves- 5-6 (5 gms)

For the Marinade:
- Hung Curd/Yogurt- 1/4 cup (around 75 gms after draining the water)
- Green Paste made earlier
- Turmeric Powder- 1/4 tsp
- Cumin Powder- 1/2 tsp
- Pepper Powder- 1/4 tsp
- Garam Masala Powder- 1 tsp
- Kasuri Methi Powder (dry roasted and crushed)- 1/2 tsp after crushing
- Salt- 1 tsp
- Lemon Juice- 1 tsp
- Oil- 1.5 tbsp

Other Ingredients-
- Piece of Charcoal (for infusing smoke to the chicken for a barbecue flavour)
- Ghee or clarified butter melted- 1 tsp
- Oil - 3 tbsp

Preparation:

- To prepare the hung curd, strain the water from the curd or plain yogurt using a strainer or cloth to have a thick curd without any water. This may take 1.5 to 2 hrs, so plan accordingly. Please do check the video to understand the thickness.
- For the chicken, you can use chicken tikka pieces or alternatively cut boneless chicken thighs and/or fillets into tikkas.
- To prepare the Green Paste, chop coriander leaves, take out the mint leaves, peel ginger and garlic and cut the ginger and green chillies into pieces.
- Add these into a blender/grinder jar and blend it coarsely. Now add around 2 tbsp water and blend it again. Shouldn’t be too thin or watery.
- For marinating the chicken, add all the ingredients for the marinade in a bowl and mix it well. Now add all the chicken tikkas/pieces and mix it well to coat the pieces with the marinade.

Skewering:

- Remove the steel bowl containing the piece of charcoal and mix the chicken tikkas once again before skewering.
- Now skewer the marinated chicken tikkas on a kebab stick or small wooden skewer 3 at a time.
- To skewer, fold each of the tikkas and then put in the skewer.
- Repeat for all the skewers.

Process:

- Heat oil in a pan or tawa and place the skewers side by side.
- Fry on medium high heat for 3 mins till light brown and flip on the other side.
- Fry again on the other side for 3 mins till light brown.
- Now turn all the kebab sticks/ skewers on to the side, and continue roasting for 2 mins on medium heat.
- Now flip on the other side and continue roasting for 2 mins on medium heat.
- Keep frying on medium heat on all the sides for a total of another 5-6 mins, flipping every 2 mins till the kebabs are browned and cooked evenly.
- Serve as an appetiser.





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