Go Back
–+ servings
Hariyali Chicken tikka

Pahadi Chicken Tikka - Hariyali Chicken Tikka

Prajakta
Pahadi chicken tikka also known as Hariyali chicken tikka is a earthy, mountain people recipe made using green herbs and hung curd. The chicken is soft, juicy and packed with flavors.
5 from 21 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Marinade time 2 hours
Total Time 2 hours 35 minutes
Course Appetizer, barbecue, grill, Side Dish
Cuisine Indian, north indian
Servings 4 people

Equipment

  • Mixing bowl
  • Lid for bowl
  • Spoon
  • Skewers
  • Small glass / steel bowl
  • Barbecue / grill / griddle / pan
  • Mixer / Grinder

Ingredients
  

  • 500 gm Boneless chicken
  • 1 piece Live charcoal
  • 1 teaspoon Ghee

First Marinade

  • 1.5 teaspoon Red chili powder
  • ½ tablespoon Garlic paste
  • ½ tablespoon Ginger paste
  • 1 teaspoon Lemon juice
  • Salt to taste

Green Marinade

  • ½ cup Coriander leaves
  • ½ cup Mint leaves
  • 7 cloves Garlic
  • 1 inch Ginger
  • 3 Green chilis
  • 2-3 tablespoon Water

Final Marinade

  • ⅓ cup Hung curd
  • 1 tablespoon Besan
  • ½ teaspoon Cumin powder
  • ½ teaspoon Coriander powder
  • ¼ teaspoon Black pepper powder
  • 1 teaspoon Garam masala
  • 1 teaspoon Kasuri methi
  • 1 teaspoon Ghee melted
  • Salt as per taste

Instructions
 

  • Ingredients
    Pahadi Chicken Tikka - Ingredients
  • Cut the Chicken in thin slices. This helps in quick and even cooking.
  • If you are using the wooden skewers, now would be a good time to keep it for soaking in water.
  • Marinate the chicken with the first marinade consisting of red chili powder, ginger garlic paste, lemon juice and salt. Let it rest for 15 minutes.
  • Now take a mixer / grinder and add mint leaves, coriander leaves, garlic, ginger, chilis and a couple of tablespoon of water and then grind it to fine / smooth paste.
  • Add this paste to the previously marinated chicken and coat it well.
  • Finally add hung curd, besan, cumin powder, coriander powder, black pepper powder, salt, garam masala, kasuri methi and ghee to the chicken. Marinate it properly and let it rest for 15 minutes minimum. However I prefer letting the marinade rest overnight or at least an hour.
  • Place a small bowl in between the marinated chicken.
  • Heat up the Charcoal and put the hot live charcoal in the small bowl.
  • Pour some ghee on top of the live charcoal and immediately place a lid on top of the marinated chicken bowl and let it smoke for 5 mins.
  • Take the skewers and slide the marinated chicken onto them.
  • Heat up the barbecue at 400F or heat up a pan or griddle if you don't have barbecue machine.
  • Place the skewers on barbecue and let it cook for about 8 to 10 mins. Keep rotating the chicken at regular interval to avoid burning. Brush it up with melted ghee after its cooked half way through. This will give it a nice flavor as well as browning.
  • If you are using a pan or griddle then once its heated brush it lightly with ghee and place the skewers on it. Cook it from all to 4 sides. Drizzle a little ghee in between if needed to avoid sticking to the pan.
  • Serve them hot with a sprinkle of chat masala. Serve it with mint yogurt chutney, few fresh mint leaves, sliced onions and a wedge of lemon.
    Social Media Banner

Notes

  • You can use Greek yogurt instead of hung curd
  • If you find the flavor of mint overpowering you can reduce some mint and replace it with coriander.
  • If you want you can add 1 teaspoon Anardana powder.
  • If you are grilling the chicken over real coal barbecue then you can skip the smoking process.
Keyword backyard cooking, barbecue, chicken, grilled, healthy food, indian barbecue, mint chicken, mint coriander chicken, summer
Tried this recipe?Let us know how it was!