Hariyali Chicken Tikka
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.
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.
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Notes
Mix the ingredients of the green masala paste nicely so that there are no lumps in it.
I used a combo of mint and coriander leaves in the recipe. You can use any one herb as well.
If you do not have skewers at home, you can simply cook your boneless tikka in a pan over high heat until the water dries and the tikkas are a little charred here and there.
Use black pepper powder instead of white pepper if you do not have any.
I use a little bit of turmeric powder as it helps keep the green masala paste really green.
Nutrition Info (Estimation Only)
Nutrition Facts
Hariyali Chicken Tikka
Amount per Serving
Calories
325
Calories from Fat 153
% Daily Value*
Fat
17
g
26
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
9
g
Cholesterol
105
mg
35
%
Sodium
2041
mg
89
%
Potassium
801
mg
23
%
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
35
g
70
%
Vitamin A
310
IU
6
%
Vitamin C
4
mg
5
%
Calcium
80
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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