Hariyali Chicken Tikka – Hariyali Chicken Kebab Recipe

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!

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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

• 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.