Hariyali Chicken Tikka Recipe
Marinate chicken in cilantro, mint, spices, and yogurt before threading onto skewers and grilling.
Servings: 4 people
- 1 cup fresh cilantro
- ½ cup fresh mint leaves
- 1 green chili stem and seeds removed
- 1 tsp ginger
- ¼ cup plain yogurt
- 2 tsp garam masala
- ½ tsp turmeric
- 1 tsp cumin
- 1 TBSP lemon juice
- 1 tsp salt
- 2 lb boneless skinless chicken breast
In a small blender or food processor, combine the cilantro, mint, green chili, and ginger.
Process until the herbs are finely chopped.
Transfer the mixture to a bowl and stir in the yogurt, garam masala, turmeric, cumin, lemon juice, and salt.
Cut the chicken into 1-inch cubes and add it to the bowl with the yogurt mixture, stirring to coat the chicken.
Marinate in the refrigerator for a few hours.
Thread the chicken pieces onto skewers and grill over high heat until cooked through.
- This recipe can be doubled easily. I’ve doubled the marinade recipe and had plenty for 5 pounds of chicken.
- You can also cook the chicken in a skillet without the skewers if it’s not grilling weather.
Calories: 325kcal | Carbohydrates: 4g | Protein: 52g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 145mg | Sodium: 742mg | Potassium: 934mg | Fiber: 1g | Sugar: 1g | Vitamin A: 525IU | Vitamin C: 5.7mg | Calcium: 51mg | Iron: 2mg