Saturday, March 17, 2012

Hariyali Chicken Tikka

Hariyali means Green !
The kebab gets its name, color and distinct flavor from the fresh herbs that are used.
If chicken and green chutney had to marry, there is no better place than a BBQ grill. That's what this recipe is all about; giving birth to deliciousness called "Kebab".


Boneless Chicken 3 Lbs (Cut into 1 inch cubes)
2-3 Bunches of fresh cilantro leaves
1 small bunch fresh mint leaves
10-12 Garlic Cloves
3-4 Inches Ginger Root
4-5 Green Chili, 1/2 Small Onion
1/2 Cup Thick Yogurt (Hung Yogurt or  Sour Cream)
Salt - 1Tbsp
Turmeric - 1/2 Tbsp
Freshly Ground Black Pepper
Garam Masala  1/2 Tbsp (I always make it fresh for this kebab to get enhanced flavor)
Coriander Powder 1 Tbsp
Smoked Jeera Powder 1 Tbsp
1 Tbsp Lemon Juice
1 Tbsp Oil

1) Make hari (green) chutney paste by grinding fresh cilantro, mint, ginger, garlic, green chili and onion into s smooth paste.

2) In a big bowl, mix yogurt with green chutney paste. Add all the other ingredients and spices.  Add in the chicken. Refrigerate the marinade for 3-4 hours at least (Overnight is best).

2) Grill the meat to perfection
     You can put the meat on skewers, if grilling on an outdoor grill.
  • Charcoal Grill - Until cooked and charred from outside.
  • Oven - Bake it on 350F for 30 mins and Broil for 5 mins to get the charring.
  • Gas Grill - Cooking time may vary as per the grill and temperature.
Hariyali chicken tikka is ready to be served with lemon wedges and onion rings. You can always serve it with some chutney. Go Green !!