Growing up in Delhi, tikkas and kebabs were always the go-to appetizers for special outings or occasions. We didn’t make them at home as such, but always OD-ed on them when given the chance. There is a such a vast variety of kebabs to try, each delicious in their own way. I love the hariyali chicken Tikka because it is moist and tasty but not overly spicy. It is also doubly delicious thanks to all the herbs in the marinade 🥰
Fresh coriander, fresh mint and chilli make the base for this tikka. There is a slight sharpness from the chilli, a slight spiciness from the mint and lovely freshness from the coriander.
Once these have been made into a paste, the marinade just needs the addition of some spices and yoghurt. It’s that easy!
I recommend marinating the chicken for at least 2 hours but you can keep it overnight as well.
There are two ways to cook this tikka : in a pan or in an oven. The pan method is faster but requires the addition of some oil and monitoring of the pan while the chicken cooks. However, it does lend itself nicely to a beautiful char on each tikka. The oven method doesn’t need any oil and just needs one flip halfway. The chicken browns nicely but is not as charred as the pan version. Both versions result in delicious tikkas, so pick whichever works for you 🙂
The other great thing about this tikka is that it doesn’t need a dip. Usually a coriander/mint dip is needed with all tikkas to add some spice or some freshness. With the coriander and mint being in the marinade, the tikka is balanced and succulent, without needing anything else. Except a squeeze of lime 🙂 For me this is great reason to make this more often and not have to worry about making anything else to go with it. Win Win!
You can also freeze these ahead of time by a day or two and quickly cook them after a day of work. Light, healthy dinner is ready!
Try this recipe and say hello to your new favourite appetizer!
Hariyali Chicken Tikka
500g chicken breast (~3 breasts) – cut into equal cubes
1 cup fresh mint leaves
1 cup fresh coriander leaves
1 green chilli
1/4 cup curd (dahi)
1/2 tsp turmeric (haldi) powder
1 tsp red chilli powder
2 tsp garam masala
1 tsp cumin (jeera) powder
1 tsp dried mango (amchur) powder
Salt to taste
Fresh lemon – cut into wedges
- Wash and pat dry the chicken. Cut into cubes
- Blitz the coriander, mint, chilli into a smooth paste with a little water
- Mix the paste with curd, turmeric, red chilli powder, garam masala, amchur, cumin powder and salt
- Add chicken pieces, coat each piece well. Cover the bowl and chill for 2-24 hours
- If using an oven, pre heat the oven to 200C and line a pan with baking paper. Shake off excess marinade from each piece and place on the tray, 1 inch between each piece. Bake at 200C for 20 minutes, flipping half way. The set the oven to grill and move the pan to the top rack. Grill for 5 mins.
- If using a pan, heat a pan. Add 2 tbsp of oil. Shake off excess marinade from each piece and place on the pan, keeping 1 inch between each piece. Cook on medium heat for 15-20 minutes, flipping halfway. Stir the pieces around every few minutes to prevent sticking and burning
- Serve hot with a lime wedge