Mullai October 10, 2006 17584 7 Comments
Appetizers
Hariyali Chicken Kebab Recipe – Hariyali Chicken Tikka – Punjabi Dhaba Style Chicken Tikka – Chicken Kabobs – How to make Hariyali Chicken Tikka – Chicken Tikka Recipe – Street Style Foods – Restaurant Style Hariyali Kabob Punjabi style chicken tikka or kebabs / kabobs made with combination of mint and coriander
One thing that I like about long car drives back in India is stopping at the highway dhabas for a quick grab of food, especially those road side eateries…😂 sollave vendam serving tandoori food like hot hot rotis, parottas, tikkas & kebabs…its always something special about the foods they serve, may be… its the mincing sizzling♨️ sound or the load music,✨ colorful lights…or the smell, i really don’t know but enjoy eating at those places. I miss 😭 all those fun here in the USA, though we get some…is never a match, loads of emotions missed as well!
Shared here is a simple recipe which not a match for traditional tandoor style but is the closest you can get when you make it at home, hope you will enjoy!
Fish Tikka – How to make tandoori fish tikka in oven
Chicken Tikka Masala Wrap – Easy Indian Chicken Tikka Masala – Chicken Kathi Rolls
Print Recipe
Hariyali Chicken Tikka - Hariyali Chicken Kebab Recipe
Chicken Kebab made with mint coriander marinade.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Appetizer, starter
Cuisine: Indian, north indian, punjabi
Keyword: chicken tikka recipe, green chicken tikka, hariyali chicken recipe, no oven chicken tikka recipe
Servings: 4
Author: Mullai Madavan
Ingredients
Ingredients - for marinade
- 2 pound Boneless Chicken 5 chicken tenders
- 1 cup Mint leaves tightly packed
- 1 cup Coriander leaves tightly packed
- 1 inch Ginger
- 4 cloves Garlic
- 5 long Green Chillies
- 1/2 teaspoon Cumin seeds
- 2 tablespoon Thick plain Yogurt
- 3 teaspoon Lemon juice
- 1 pinch Sugar
- 1.5 teaspoon Salt
- 3 teaspoon Oil
Ingredients - optional
- 1 teaspoon Malai / heavy cream optional
Ingredients - for grilling or baking
- 2 teaspoon Butter or Oil for brushing
Instructions
Marinate
Cut chicken into bite size pieces.
Grind together mint leaves, coriander leaves, green chillies, ginger, garlic, cumin seeds, yogurt, oil, lemon juice,sugar and salt. (Adding malai / heavy cream is optional)
Make a thick paste and apply all over the chicken and marinate for at least 30 minutes. ( Overnight preferred )
Thread them into skewers.
Grill / Griddle Pan Method
Heat the pan (medium high heat preferred) with little oil.
Place the skewers and cook the chicken for about 8-10 minutes turning a few times to cook all sides.
Chicken will release water as it cooks, grill pan has raised ridges which will drain the liquid whereas a griddle pan has a smooth surface and chicken juice tend to make it little messy. Add and few drops of oil as it cooks.
Once it browns a bit on all sides, remove and serve!
For smoky flavor and charred finish, hold over open flame for few minutes placing the chicken kebab over a wire grill.
Oven / OTG / Toaster oven / Convection Microwave Oven Method
Preheat to 400 F
Two piece Broiler pan works best for kebabs as it can collect all the liquid that drips when cooking. If you can't fine one then use a oven proof tray, place a cooling rack on top lined with foil, make holes for the liquid to drain.
Place the skewers on the tray, brushing with little oil / butter and keep in the middle rack of the oven. Bake for a total of 40 minutes turning once mid way.
When done, turn the setting to broil, move the tray to the top rack of the oven and broil for 5 minutes or until you see blackened marks.
Remove and serve hot with raw onions and lemon wedges.
Tawa Chicken – Highway Dhaba Style Chicken Fry
Chilli Chicken (Dry) – Restaurant Style Green Chilli Chicken
Marinate
Cut chicken into bite size pieces.
Grind together mint leaves, coriander leaves, green chillies, ginger, garlic, cumin seeds, yogurt, oil, lemon juice,sugar and salt. (Adding malai / heavy cream is optional)
Make a thick paste and apply all over the chicken and marinate for at least 30 minutes. ( Overnight preferred )
Thread them into skewers.
Grill / Griddle Pan Method
Heat the pan (medium high heat preferred) with little oil.
Place the skewers and cook the chicken for about 8-10 minutes turning a few times to cook all sides.
Chicken will release water as it cooks, grill pan has raised ridges which will drain the liquid whereas a griddle pan has a smooth surface and chicken juice tend to make it little messy. Add and few drops of oil as it cooks.
Once it browns a bit on all sides, remove and serve!
Oven / OTG / Toaster oven / Convection Microwave Oven Method
Preheat to 400 F. Two piece Broiler pan works best for kebabs as it can collect all the liquid that drips when cooking. If you can’t fine one then use a oven proof tray, place a cooling rack on top lined with foil, make holes for the liquid to drain.
Place the skewers on the tray, brushing with little oil / butter and keep in the middle rack of the oven.
Bake for a total of 40 minutes turning once mid way.
When done, turn the setting to broil, move the tray to the top rack of the oven and broil for 5 minutes or until you see blackened marks.
Remove and serve hot with raw onions and lemon wedges.
- Broiling is mainly to get those blackened marks and also to bring in that tandoor effect (sudu vasanai) It is purely optional.
- Some of the pictures are pretty old and doesn’t do any justice at all… will update the next time i make. To be honest, the marinade paste has to be really thick for it to stick to the chicken and keep it juicy.
- Adding malai / heavy cream can make it extra rich.
- Brushing with butter also makes it very special.
Written by Mullai
Modest, friendly andhardworking. "Virgoans Rule"..
