Want some spiced herbal flavors wrapped around creamy tikkas? This hariyali chicken Tikka provides a big flavor with simple ingredients in this easy recipe. Just 10 minutes prep and 10 minutes cooking!
The word Haryali literally means greenery attributed to the green color of this chicken. A tikka is usually a bite-size grilled boneless meat or paneer. Since chicken is called murgh in Urdu and Hindi, Hariyali chicken and Hariyali murgh are the same things.
This delicious chicken originated in Northern India, in the region of Punjab. In this region cilantro and mint-based green chutney (dipping sauce) is very popular. This chicken is an extended version of green chutney.
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Why would you like this recipe?
Low Cooking Time: Hariyali chicken tikka requires just 20 minutes of marination. Although, you can marinate this day ahead too.
Simple ingredients and prep: Ingredients are simple. The steps are easy to follow and just a few.
Light and refreshing: The herbs make the chicken very refreshing and full of flavors without too many spices. The peanuts hold the masala on tikka with additional flavors.
Ingredients
Have a look at the ingredients for hariyali chicken tikka. This is a very simple recipe that requires very basic ingredients.
- Chicken: The recipe calls for boneless chicken pieces cut in cubes. You can use chicken thigh or breast pieces. You can use bone-in drumsticks as well.
- Spices: I used roasted cumin powder and garam masala which have intense flavor. Regular cumin powder can be substituted. Garam masala can be substituted with black pepper. Green chili is main heat factor in this recipe.
- Cream: The chicken breast lacks in fat, and the cream in the recipe keeps the tikka juicy and moist. You can substitute cream with yogurt.
- Herbs: I used a combo of mint leaves and cilantro (AKA fresh coriander leaves). You can use anyone as well.
- Peanuts: This ingredient is optional. The peanut powder holds the chutney on the tikka as the peanut absorbs the moisture. And also provides nutty flavor. You can use cashew or coconut or almond powder as well.
How to make it?
Here, I present steps to make Hariyali chicken tikka with pictorials and tips.
- Wash and pat dry chicken breast. Cut it into cubes.
- Transfer all ingredients of green masala to a blender or food processor. Use as little water to blend as possible, preferably just 2 tablespoons. In a mixing bowl add the green smooth paste and chicken pieces. Mix well to coat evenly.
- Marinate for at least 30 minutes on the counter or preferably 4 -12 hours in the fridge for best results.
- After marination thread the chicken into wooden skewers.
Tip: Bring the tikka to room temperature before grilling otherwise they'll char quickly on the outside and the inside will remain uncooked.
If you wish to smoke tikka then heat a piece of charcoal at this stage. (It takes some time to turn red hot.)
- Transfer skewers to a grill pan and cook on high heat for 8-10 minutes (4-5 minutes on each side). Brush little oil on the chicken on both sides. Make sure the chicken is thoroughly cooked and lightly charred. Serve immediately or proceed to smoke.
- To smoke, keep haryali tikka in a pot, and keep a piece of foil between the chicken. Place the red hot charcoal carefully on the foil.
- Drizzle a few drops of oil and immediately cover the lid. (Lid should be tight and smoke shouldn't escape. You can also put a heavy object on the lid.) Smoke for 10 minutes.
- You can store hot tikka in a hot pot or foil until serving.
How to Serve?
- Haryali Chicken tikka is alway served with sliced onions and a dip. You can serve it with a dip like mayo garlic sauce or creamy garlic yogurt sauce.
- If you serve it as a main course pair it with roti, rice, garlic naan, paratha or chapati, and kachumber salad along with garlic yogurt dip (lahsooni raita).
- Haryali chicken is great as a starter or a protein side with biryani or any other Indian curry.
Expert Tips
- Hariyali chicken tikka can be made on a regular pan, on a grill pan, in the oven, or over a barbecue pit.
- If you have a few tablespoons of extra green paste left, you can mix it with mayonnaise or yogurt, or sour cream to make your hariyali dip.)
- If you don’t have time for skewering, you can simply cook your boneless tikka on a pan over high heat until the water dries and the tikka are a little charred here and there.
- If you like fenugreek flavor, you can also add fresh or dried fenugreek leaves to the green masala.
Variation
Haryali chicken tikka is basically chicken marinated in cilantro and mint paste. You can turn this marinated mixture into a Hariyali chicken curry or Hariyali chicken legs. Find paneer tikka recipe at theyellowdaal.com.
Recipe FAQs
The best way to make tikka is by grilling it on a barbecue pit and serving it fresh and hot. Soak your wooden skewers in water because soaked skewers do not catch fire. Then keep tikka skewers on the barbecue grill cage for easy flipping.
To bake haryali chicken tikka, just spread the marinated chicken on a baking dish, and cook for 15-20 minutes in a preheated oven at 350 F until the water runs clear or the internal temperature of the chicken reaches 165 F. Rotate the tray after 10 minutes for even baking. You may broil for in the last 3-4 minutes for a charred look.
Dry roasting cumin is very easy. You just need to put cumin in a pan on medium heat and stir until the cumin is fragrant. Cumin is roasted; you can use this roasted cumin instead of normal cumin in all Indian dishes. And you’ll be surprised this little step can make a huge difference in taste.
Hungry? Try these!
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📖 Recipe
Hariyali Chicken Tikka
Equipment
- Wooden Skewers
Ingredients
- 500 g chicken cubes
Green paste for marination
- 1 cup cilantro leaves, loosely packed
- ½ cup mint leaves, loosely packed
- 2-5 small green chillies, adjust heat to taste
- 4-5 cloves garlic
- 1 inch ginger
- 1 teaspoon cumin powder*, preferably dry roasted
- ¾ teaspoon Garam Masala Powder
- 2 tablespoon lemon juice
- 2 tablespoon cream, or yogurt for low fat
- 2 tablespoon oil, more to brush while cooking.
- 2 tablespoon peanut, roasted and salted
- 1 teaspoon salt , or to taste
Instructions
- Wash and pat dry chicken, set aside.
- Grind all ingredients except chicken in the blender with as little water as possible.
- Apply green marinade over the chicken and let it rest on kitchen counter for at least 20 minutes (or preferably for 4-12 hours in fridge.)
- Thread the marinated chicken in wooden skewers. (optional)
To cook on pan
- Heat a piece of charcoal until red hot. ( If smoking) Bring the chicken to room temperature before cooking.
- Cook on high heat for 8-10 minutes on a grill pan and turn the chicken after 4 minutes. Haryali chicken is ready when you see charred lines on the chicken.
- Smoke chicken by placing hot skewers in a pot. Place the red charcoal over a foil in the pot. Drizzle a few drops of oil on hot charcoal and immediately cover the pot. (Video is helpful here.)
- Let chicken rest for 4-5 minutes then serve with any garlic dip.
To bake in oven
- Preheat oven to 350 F. Place chicken on the baking tray and bake for 15-20 minutes until the water runs clear or the internal temperature of the chicken reaches 165 F.
- Rotate the tray after 10 minutes for even baking. Broil in the last 3-4 minutes for a charred look. Flip the chicken midway for even cooking. Smoking is optional.
To grill over barbecue pit
- (Make sure your wooden skewers are soaked in water for 4-6 hours, wooden skewers do not catch fire.)
- Place the chicken skewer on the barbecue grill and cook for about 8 minutes until charred then serve immediately.
Notes
- Chicken: The recipe calls for boneless chicken breast cubes, but you can use chicken legs or drumsticks as well.
- Spices: Garam masala can be substituted with black pepper.
- Cream: You can substitute cream with yogurt.
- Herbs: I used a combo of mint and cilantro. You can use anyone herb as well.
- Peanuts: This ingredient is optional. You can use cashew or coconut or almond powder as well.
- If you have a few tablespoons of extra green paste left after applying on the chicken, you can mix it with mayonnaise or yogurt, or sour cream to make your hariyali dip.)
- If you don’t have time for skewering, you can simply cook your boneless tikka on a pan over high heat until the water dries and tikka are a little charred here and there.
- For dry roasting cumin just heat cumin in a pan on medium heat and stir until cumin is fragrant. Transfer cumin to a plate and use as needed.
CTM says
Absolutely delicious and easy! I doubled the marinade and used 2.5 lbs of chicken tenderloins cut into cubes. A winner!
Mariam Sodawater says
Thanks a lot. I'm so glad you liked it.
Mitra says
Fantastic recipe - was a massive hit with my family and friends. My kids have already asked me to make it again.
Mariam Sodawater says
Wow! Thank you so much for sharing your review. I'm so glad kids liked it too since it is so difficult to make kids eat the greens. Hurray!
Ashok says
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will Share your Rrecipe with my friends.
Recipe 52 says
Thanks a lot for the feedback.
Easyladys.Com says
2 tablespoons garlic and ginger paste ( equal amounts of garlic and ginger blended with a little water)