You cannot be a food blogger, love chicken, live in India, and yet not post a single Chicken Tikka recipe! Chicken Tikkas are popular world wide for being simply yum and is one of my top choices for appetizers! You can also use them for sizzlers as I have mentioned in my Indo Italian food platter post. But here’s presenting another Chicken Tikka recipe, something called ‘Hariyali Chicken Tikka’. Hariyali means ‘green’, hinting at the colour of the tikkas and the use of herbs like mint and coriander that make it just irresistible.
- Boneless chicken breasts 500 gm (cut into 2″ cubes,)
- Lemon juice 4tbl spn
- Sea salt (kosher salt) as required
- Green chili 3
- Ginger paste 1 tsp
- Garlic paste 1 tbl spn
- Onion 1 (paste)
- Coriander leaves 1cup
- Mint leaves 1/2 cup
- Curd 1/4 cup
In a blender add all ingredients given for grinding and blend it into a smooth paste.
Marinate chicken pieces for at least 2 hrs using this paste, along with lemon juice and salt.
Heat a tawa/ griddle and add 1 tsp of oil. Shake the chicken cubes a little to get rid of the extra marination and fry them over high heat.You may need to regulate heat but MAKE SURE TO NOT OVERCOOK THE CHICKEN or else they will run dry.
You have your Chicken Tikka! Serve with mustard sauce (kashundi), onion rings and enjoy with naan, roti,bread or your favorite beverage.
You can also use this recipe and a skewer to cook this chicken over barbecue grill, tandoor or in an oven.
Hope you all are having a great Sunday. Looks like the festive season has finally come to an end and it’s time to get back to work! Hopefully we will have good food to keep us company.
Have a good week and happy cooking. 🙂