This Hariyali Chicken Tikka recipe is a twist on my mom’s Hariyali Chicken Curry. Coated in a herby, creamy cilantro sauce and then pan-fried or baked. The result is juicy, tender kebabs that you will want to make on repeat!
What is hariyali chicken tikka made of?
Hariyali means greenery in Urdu, so hara means green. Hariyal thus refers to the greens in the recipe: cilantro, green chili pepper, and, in some recipes on the internet, mint as well. This combination is also often referred to as hara masala or green masala.
I don’t add mint to mine because, well, that’s how I grew up eating this dish.
The Ingredients
- Cilantro. Stems and leaves.
- Green chili pepper. You can use any available, but adjust according to the level of heat you like. Serrano pepper is a good medium-heat pepper. You can use Thai pepper for a spicier curry or Jalapeno for a milder one.
- Yogurt. I have used regular and desi store-bought yogurt with similar results. Desi yogurt has more of a tang to it.
- Ginger and garlic. Minced or paste- both work.
- Spices and seasonings. Cumin powder and salt are all you need in terms of dry spices.
- Lemon juice. Tenderizes and gives the meat flavor.
- Chicken. Use tenders or thighs for this recipe. Chicken breast may be too dry, but you can use it if you prefer that cut. Marinating chicken breast overnight will help make it more flavorful.
How to Make Hariyali Chicken Tikka
Make the marinade. Blend the cilantro, green chili, ginger, garlic, yogurt, cumin powder, salt, lemon juice, and a tablespoon of water (to get things moving in the blender) together, and marinate the chicken in the sauce for at least 30 minutes.
Thread the chicken onto the skewers– If you are using bamboo skewers, soak them for at least 30 minutes so that they do not burn over an open flame. Thread the chicken pieces close together to retain moisture in the chicken. When I use small skewers, 4 pieces of chicken fill up the stick with space left on the top and ends.
Grill – Heat a cast-iron pan until it gets searing hot. You can use a non-stick pan as well, but I feel that cast-iron gives a nice sear to the meat. And who can beat the good old outdoor grill? If you have one, use it!
Can I Bake These Hariyali Chicken Tikkas?
Yes! This is a much more hands-free approach, and the tikkas turned out juicy!
Bake them on a parchment-lined sheet pan at 400ºF for 30 minutes till the largest chunk registers 165ºF on a food thermometer.
What to serve with these hariyali chicken tikkas
- Traditionally served with naan, I like to eat it with almond flour tortillas or cauliflower rice with a drizzle of Imli Ki Chutney.
- Make it a meal and serve them with some Daal and rice.
Pro Tip: Marination is key for juicy kababs especially if you are using chicken breast or tenders.
Variations
- Make the tikkas without skewers. You can use bone in chicken thigh quarters. Adjust the cooking time accordingly.
- Make it low-carb. Grill some vegetables on skewers along with the chicken. Think tomatoes, onions, bell peppers, zucchini.
- Marinate shrimp, fish, or lamb in this green masala and grill, pan fry, or bake.
- Use leftovers for chicken quesadillas.
- Use the leftover chicken for topping your favorite salad.
Storage
Refrigerate: You can store these skewers in an air-tight container in the fridge for up to 3 days.
Freeze: To freeze, let the chicken come to room temperature, remove it from the skewers, and freeze it in an air-tight container or zip-top freezer bag. Freeze in a single layer for up to 3 months.
If you liked this recipe, you’ll love these:
If you make this recipe, don’t forget to rate it! And let me know in the comments how it worked out for you. If you are on social media, share your pics with me on Instagram by tagging me @eatdrinkpure so I can see and repost it on my stories!
This recipe was originally published in May 2021 but has been updated with detailed instructions and pictures to help you.
Hariyali Chicken Tikka
Ingredients
- 1 cup cilantro packed
- 2-3 green chiles See note.
- 1 inch knob ginger minced
- 4 small garlic cloves minced (or use 2 teaspoons minced garlic)
- 2 tablespoons yogurt I use Greek yogurt
- 1 teaspoon cumin powder
- 2 teaspoons salt or to taste
- 2 tablespoons lemon/lime juice
- 1 tablespoon water See note.
- 2 pounds chicken tenders cut into 2 inch pieces
- Oil/ butter to baste chicken
Instructions
- Pre soak bamboo skewers, if using, in a shallow bowl. Place all the ingredients but the chicken and oil in a blender. Blend till creamy.
- Thread the chicken onto the skewers and make sure they are close together to retain moisture in the chicken. This helps keep the chicken juicy. Usually, 4 pieces are enough for a small bamboo skewer and more on longer metal ones (as pictured in the blog post).
- Heat a grill or cast iron pan on medium-high heat till searing hot. Brush the pan with oil and place the chicken skewers flat on it. Brush some oil on the top of the chicken pieces and let them cook on one side for 4-5 minutes.
- Flip and cook on the other side for another 4 minutes or until the chicken is cooked through at 165ºF. Continue to cook all the skewers in batches. Once done, place them on a platter, drizzle with lime juice, and serve immediately.
Video
Notes
- Marinading is really important for juiciest results, especially if using chicken breast.
- Add a tablespoon of water to get things moving in the blender. A high-speed blender may not require it so add as you go.
- Use the green chili of your choice. I like to use Serrano pepper as that is the level of heat my family enjoys. You can use less, deseed it, or use jalapeno (which is milder) instead.
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