Hariyali (Green) Chicken Tikka
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
1 hr
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Total Time
1 hr 40 mins
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Servings
6 people
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Calories
219 kcal
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Course
Main Course, Appetizer
Hariyali (Green) Chicken Tikka
Description
Hariyali Chicken Tikka marinates boneless chicken pieces in a green mixture made from yogurt, mint, cilantro, serrano chilies, garlic, ginger, and spices such as cumin and amchur powder. The marinade combines acidity from vinegar and lemon along with the freshness of herbs and heat from the chilies, creating a distinctive green coating on the chicken. After marinating for an hour, the chicken cubes are threaded onto skewers and grilled at high heat, allowing the meat to cook through while developing a slight char. The resulting dish contrasts tender, juicy chicken with a bright, tangy, and mildly spicy flavor.
This chicken tikka works well as a starter or as part of a meal accompanied by salads, naan, or chutneys. The choice of boneless tenderloins or thighs affects cooking time, with thighs requiring longer grilling due to their darker meat. Adjusting the number or type of chilies can tailor the spice level to your preference, with serrano chilies offering moderate heat.
For even cooking, it is recommended to cut the chicken into uniform 2-inch cubes. Using a thermometer helps achieve safe doneness at 165°F internal temperature for white meat. Brushing the grill with olive oil prevents sticking and promotes a crisp exterior.
Ingredients
- 1 ½ lbs chicken see notes, boneless
- 1 ½ teaspoon garlic paste
- 1 ½ teaspoon ginger paste
- 2 tablespoon extra virgin olive oil
- 2 tablespoon white vinegar
- 2 lemon plural
- ½ cup yogurt
- ¼ cup mint
- 6 serrano chili see notes
- 1 cup cilantro
- 2 teaspoon salt
- 2 teaspoon cumin powder
- 2 teaspoon amchur powder
Instructions
- Wash and trim the chicken and cut it into 2" cubes.
- Mix all of the remaining ingredients in a blender to make the marinade.
- Mix the chicken cubes with the marinade and put them in the fridge for an hour.
- After an hour, place the meat on skewers and preheat your grill for 10 minutes at 450° F.
- Brush the skewers with a little olive oil and grill for 10-15 minutes, turning as necessary, halfway through, for even cooking.
- For perfect results, use a thermometer. For white meat, an internal temperature of 165° indicates the chicken is cooked through (see notes).
Notes
- Use boneless chicken tenderloins or thighs; if using thighs, cook longer until the internal temperature reaches 180°F.
- Cut chicken pieces evenly into 2-inch cubes for consistent cooking.
- Adjust serrano chilies to control spiciness; deseed or reduce quantity to lessen heat, or substitute with jalapenos.
- Grill at 450°F, turning skewers halfway to ensure even cooking and browning.
- Use a meat thermometer to confirm doneness: 165°F for white meat, 180°F for thighs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Serving | 1person | |
| Calories | 219kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 26g | 52% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 75mg | 25% |
| Sodium | 1070mg | 45% |
| Potassium | 543mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 330IU | 7% |
| Vitamin C | 28mg | 31% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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