HARIYALI CHICKEN TIKKA

Hariyali chicken tikka has a special place in menu of every Indian restaurant. It is a popular appetizer liked by all. This recipe is easily doable at home. In restaurants the kebabs are grilled in tandoors. At
home it acan be done in ovens or electric tandoors.

Marination is an important step in this recipe. More is the marination time better is the taste.

Recipe for Hariyali Chicken Tikka

Ingredients for Hariyali Chicken Tikka

• 450 gms chicken breasts (diced )
• 1 cup fresh coriander leaves (roughly chopped)
• 1 cup fresh mint leaves (roughly chopped)
• 1 inch ginger (chopped)
• 8 cloves garlic (chopped)
• 6 green chillies (chopped)
• 2 tsp lemon juice
• ¼ cup curd
• Salt to taste
• 2 tbsp butter (for brushing)

How to make

In a grinder jar put the ginger, garlic, green chillies, coriander leaves, mint leaves, salt and lemon juice.

Grind it to get a fine paste by add very little water. Marinade should be of green chutney consistency.

In a mixing bowl beat the curd.

Add the marinade, curd and chicken pieces in a mixing bowl.

Put in the chicken pieces and rub the marinade over the pieces.

Cover it with cling film and let it sit in refrigerator for minimum one hour. The more it marinates, better will be the taste.

Thread the chicken pieces in satay sticks. Approximately you will need six to eight sticks.

Place the satay sticks in a baking dish. Brush the chicken pieces with melted butter.

Bake in a preheated at 200 deg celsius.

After ten minutes flip the sticks, brush more butter on it.

Bake it for another ten minutes.

Serve Hariyali chicken tikka with lemony onion salad or roll them in parantha to make some delicious wraps.