Photograph of the finished Hariyali chicken tikka

India · Gà nướng xiên sốt bạc hà Hariyali tikka

Hariyali chicken tikka

35 min Hands-on time + 4 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 640 g
  • Photograph of Mint leaves Mint leaves 60 g
  • Photograph of Coriander Coriander 60 g
  • Photograph of Unsweetened yogurt Unsweetened yogurt 200 g
  • Photograph of Chilli Chilli 8
  • Photograph of Ginger Ginger 32 g
  • Photograph of Chaat masala powder Chaat masala powder 8 g
  • Photograph of Besan chickpea flour Besan chickpea flour 32 g
  • Photograph of Oil Oil 80 ml
  • Photograph of Lime Lime 2

Method

  1. 1 Blend mint leaves, cilantro, green chilies, and ginger with a few drops of lemon juice; the lemon retains chlorophyll, so the sauce won't discolor when heated.
  2. 2 Mix the green sauce with the grated yogurt and roasted besan cheese, then marinate the chicken for 4 hours.
  3. 3 Skewer the chicken and let it drain off excess marinade to prevent dripping and smoke.
  4. 4 Bake at 240 degrees for 12 minutes, turning twice.
  5. 5 Sprinkle with chaat masala and squeeze in some lime juice; hariyali means green, so the chicken pieces should still be a mossy green color, not brown.

With an appliance

  • Air fryer 30 min

    Replace step 4: cook at 200 degrees for 10 minutes, turning at the 5th minute. The green sauce dries faster, so brush on another layer of sauce when turning.

Start cooking