Hariyali Chicken Tikka

5 from 1 vote

These Hariyali Chicken Tikkas are juicy and flavorful. They can be grilled on a stovetop, baked in the oven, or on an outdoor grill.

Prep Time10

Cook Time30

Total Time40

Course: dinner

Cuisine: Pakistani, Indian, South Asian

Servings:

Calories: 186kcal

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.

Bake on a parchment-lined sheet pan at 400ºF for 30 minutes. Turn the skewers midway, baste with oil, and continue to cook until the largest chunk registers 165ºF on a food thermometer. Drizzle with lime juice and serve.

Add the skewers to a heated grill and let them cook for 5 minutes. Turn the skewers and baste with oil. Continue to cook for another 5 minutes until charred and cooked through.

Marination is 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.