Hariyali chicken tikka
Hariyali chicken tikka, from above
Non vegPunjab

Hariyali chicken tikka

Chicken in a mint and coriander jacket, charred at the edges. Green never tasted this good.

60 minTime
38 gProtein each
mediumSpice
Green on the grill2 chapters · 1 min read

Make it your way

Grandma's wayPunjabi hariyali chicken tikka.
The original
266kcalsame
38 gproteinsame
2 gfibresame
60minutessame

Hariyali chicken tikka.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, boneless600 g boneless, cubed
Mint leaves1 cup
Coriander leaves (cilantro)1½ cups
Spinacha handful
Green chilli3
Hung curd (greek yogurt)½ cup
Ginger garlic paste1½ tbsp
Garam masala1 tsp
Chaat masala1 tsp
Lemon juice1 tbsp
Mustard oil1 tbsp
Saltto taste

Method

4 steps
  1. 1Blend herbs, spinach and chillies to a thick paste.
  2. 2Mix with hung curd, ginger garlic, spices, lemon, smoked mustard oil and salt.
  3. 3Coat chicken and chill 1 hour.
  4. 4Skewer and grill at 230 C or on a hot tawa for 12 to 15 minutes, until cooked through with no pink.
Serve it like this

Serve on a sizzler with onion rings and lemon, mint chutney in a bowl. Hot.

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Make it a meal

What goes with Hariyali chicken tikka: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tandoori roti35 min
On the side Hari chutney10 min
On the side Laccha pyaaz10 min
To drink Masala chaas10 min
To drink Sweet lassi10 min
Something sweet Gajar halwa90 min
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