This version of chicken tikka gets its compelling flavors from herbs like coriander and mint. The vibrant green color is a treat for the eyes and an instant turn on.
A Power Team
I call coriander, mint and green chili a ‘power team’. Add some garlic and lime, and you have got an amazing home made marinade. These flavors work wonderfully well with each other. If you prefer them less spicy, you can reduce the amount of green chilies.
Tip: You can reserve a spoon or two of the marinade and mix it with some yogurt to make a killer dip.
Do I need a grill or oven to make these tikkas?
No, you don’t. I have made mine (pictured above) on a pan and they come out perfect. Use a pan that is suitable for high heat. I use a cast iron pan.
However, if you have a grill, feel free to grill the skewers. They are always a hit at grill parties. Make sure to soak your wooden skewers (if using) in water so that they don’t burn. Otherwise use metal skewers on a grill.
Ingredients at a glance
Important Tips to Note:
- Use fresh coriander and fresh mint leaves. Dried ones will not give you the same results.
- If you prefer your chicken mildly spiced, either reduce the quantity of chilies or use mild green chilies.
- Roasted crushed coriander seeds can be made by dry roasting coriander seeds (available at the Indian store) for 2 minutes on medium heat. Crush them using a mortar and pestle. You can omit this if you don’t have it.
- Leave the chicken to marinate overnight. If you are short on time, marinate for at least 3-4 hours.
Hariyali Chicken Tikka (Herbed Chicken Skewers)
Equipment
- 15-17 wooden skewers (20 cm)
Ingredients
- 1 cup (20 grams) fresh coriander leaves (washed and cleaned)
- 1 cup (10 grams) fresh mint leaves (washed and cleaned)
- 4-5 pieces green chilies (mild or spicy is your preference)
- 2 Tbsp yogurt
- 2 Tbsp lime juice
- 1 tsp salt
- 1 tsp roasted crushed coriander seeds
- 1 kg boneless chicken
- 2-3 Tbsp olive oil
Instructions
- Cut the chicken in cubes of about 3-4 cm size. Keep the cubes similar in size so they cook evenly. Keep aside.
- To make the marinade, add the coriander, mint leaves, green chilies, yogurt, salt, lime juice and roasted crushed coriander seeds into a blender jar and make a smooth paste. (you can also use a stick blender for this purpose).
- Pour the marinade over the chicken and coat the chicken pieces very well with it. Cover and leave to marinate in the fridge preferably for overnight or at least for 3-4 hours.
- Take the marinated chicken out of the fridge an hour before you plan to cook it.
- Insert 3 chicken pieces into each skewer. Leave some space between each chicken piece. Once all the skewers are prepared, move on to the next step.
- Put a pan (skillet) on medium high heat and add a tablespoon of oil into it. Once hot, place 3-4 skewers into the pan. After placing, do not move the skewers for the next 3-4 minutes to let it develop a nice crust.
- Once you see dark brown spots on one side, flip to the other side and let it cook without moving for another 3-4 minutes. (If the skillet becomes too hot, reduce the heat.)
- Turn to the narrow side, using a tong and cook for another minute or two. Once your chicken has developed some brown spots on all sides, it's done. (See notes below)
- Serve with this mild red pepper chutney and some freshly cut onion drizzled with lime juice.
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