2-5smallgreen chilliesor 1½ tablespoon green chilli paste ,adjust heat to taste
4-5clovesgarlicor ½ tablespoon garlic paste
1inchgingeror ½ tablespoon ginger paste
1teaspoondry roasted cumin seed*
¾teaspoonall spice powder
1teaspoonsalt or to taste
2tablespooncream,or yogurt for low fat
2tablespoonoil,more to brush while cooking.
Little water for grinding
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)
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 a the red charcoal over a foil in the pot. Drizzle few drops of oil on hot charcoal and immediately cover the pot. Let chicken rest for 4-5 minutes then serve with any garlic dip.
To bake in oven
Preheat oven at 350 F. Place chicken on the baking tray and bake for 15-20 minutes until water runs clear. Flip the chicken midway for even cooking. You may smoke the chicken after baking.
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 chicken skewer on barbecue grill and cook for about 8 minutes until charred then serve immediately.
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.