Hariyali chicken tikka mainly comprises marinated boneless pieces of chicken and then the flavor is enhanced by charcoal smoking. The green masala is made up of coriander leaves, mint leaves, green chilies, ginger, garlic, hung yogurt, and a mixture of spices. The chicken pieces are cooked by frying or grilling to get a perfect light char. Check out my simple recipe which shows you the steps to prepare hariyali chicken tikka at your home.
KEY TAKEAWAYS
- Hariyali chicken tikka is a popular North Indian starter commonly served in restaurants and at festive gatherings.
- Serve it hot with mint chutney, onion rings, or lemon wedges or alongside naan and jeera rice.
- Hariyali chicken tikka has a fresh, herby, mildly spicy, and smoky flavor with a juicy texture.
- Other similar recipes are chicken tikka, malai chicken tikka, achari chicken tikka, and chicken seekh kebab.
The Ingredients:
- 750 grams chicken (boneless)
To make the green masala paste:
- ½ cup coriander leaves
- ¼ cup mint leaves
- 4 garlic cloves (large, peeled, whole)
- 1 piece ginger (1 inch in size, roughly diced)
- 6 pieces green chilies (whole)
- Water (as needed for grinding)
- ½ cup hung yogurt
- 1 tsp cumin seeds powder
- 1 tsp dry fenugreek leaves (Kasuri methi)
- ¼ tsp turmeric powder
- 1 tsp white pepper powder
- 1 tsp garam masala powder
- 2 tsp lemon juice
- 2 tbsp cooking oil
- 1 tsp salt
To smoke the chicken pieces:
- 1 tsp ghee (clarified butter)
- 1 piece of burning charcoal
To cook the chicken pieces:
- Cooking oil (as required)
I first came across this recipe at a barbecue stall in our locality. It was run by a lady and her son. The green color caught my eye and so did the fragrance. I ordered a plate and asked for the process. The lady kindly shared it with me, explaining every step in detail. Coming back home, I recollected and noted everything in my kitchen diary and wanted to surprise my family one day.
The following Sunday, I made it and my husband and two sons were overwhelmed. While my husband said it tasted just like in restaurants, my sons kept asking for more. It made my day and effort worthwhile. I thanked the lady for offering such an opportunity.
How to Make Hariyali Chicken Tikka? (Step by Step Guide with Images)
Step 1: Take 750 grams of boneless chicken, cut in square pieces, wash it, and pat it dry. Keep them in a bowl aside.
Step 2: Make a thick paste of ½ cup of coriander leaves, ¼ cup of mint leaves, 4 large, peeled, whole garlic cloves, a piece of ginger (1 inch in size, roughly diced), 6 pieces of whole green chilies, and water as needed for grinding.
Step 3: Transfer the masala paste to a bowl and mix ½ cup of hung yogurt, 1 tsp of cumin seeds powder, 1 tsp of dry fenugreek leaves (Kasuri methi), ¼ tsp of turmeric powder, 1 tsp of white pepper powder, 1 tsp of garam masala powder, 2 tsp of lemon juice, 2 tbsp of cooking oil, and 1 tsp of salt to it.
Step 4: Transfer the paste to the bowl with the marinated chicken. Mix well.
Step 5: Place a small container with burning charcoal in the middle, add a teaspoon of ghee, cover it and let it smoke for 10 minutes. Remove the bowl with charcoal, cover the bowl, and keep it in the fridge for 2 hours to marinate properly.
Step 6: Put some cooking oil in a grilling pan. Insert the chicken pieces on skewers and put them on the grilling pan.
Step 7: Flip and fry them over a medium-to-high flame. Remove when done.
Step 8: Your tasty and spicy homemade hariyali chicken tikka is ready to enjoy.
Recipe Card
Hariyali Chicken Tikka
Ingredients
- 750 grams chicken boneless
To make the green masala paste:
- ½ cup coriander leaves
- ¼ cup mint leaves
- 4 garlic cloves large, peeled, whole
- 1 piece ginger 1 inch in size, roughly diced
- 6 pieces green chilies whole
- Water as needed for grinding
- ½ cup hung yogurt
- 1 tsp cumin seeds powder
- 1 tsp dry fenugreek leaves Kasuri methi
- ¼ tsp turmeric powder
- 1 tsp white pepper powder
- 1 tsp garam masala powder
- 2 tsp lemon juice
- 2 tbsp cooking oil
- 1 tsp salt
To smoke the chicken pieces:
- 1 tsp ghee clarified butter
- 1 piece of burning charcoal
To cook the chicken pieces:
- Cooking oil as required
Instructions
- Take 750 grams of boneless chicken, cut them in square pieces, wash and pat dry them. Keep them in a bowl aside.
- Make a thick paste of ½ cup of coriander leaves, ¼ cup of mint leaves, 4 large, peeled, whole garlic cloves, a piece of ginger (1 inch in size, roughly diced), 6 pieces of whole green chilies, and water as needed for grinding.
- Transfer the masala paste to a bowl and mix ½ cup of hung yogurt, 1 tsp of cumin seeds powder, 1 tsp of dry fenugreek leaves (Kasuri methi), ¼ tsp of turmeric powder, 1 tsp of white pepper powder, 1 tsp of garam masala powder, 2 tsp of lemon juice, 2 tbsp of cooking oil, and 1 tsp of salt to it.
- Transfer the paste to the bowl with the marinated chicken. Mix well.
- Place a small container with burning charcoal in the middle, add a teaspoon of ghee, cover it and let it smoke for 10 minutes. Remove the bowl with charcoal, cover the bowl and keep it in the fridge for 2 hours to marinate properly.
- Put some cooking oil in a grilling pan. Insert the chicken pieces in skewers and put them on the grilling pan.
- Flip and fry them over a medium to high flame. Remove when done.
- Your tasty and spicy homemade hariyali chicken tikka is ready to enjoy.
