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
Beer Battered Fish Fry & Onion Rings
Hariyali Chicken Tikka - Hariyali Chicken Kebab Recipe
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
Grill / Griddle Pan Method
Oven / OTG / Toaster oven / Convection Microwave Oven Method
- 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.
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