Tender Homemade Hariyali Chicken Tikka

Tender Homemade Hariyali Chicken Tikka is a quick appetizer recipe. It's easy and delicious with only 14 minutes of cooking time with simple ingredients from your kitchen.

WHAT IS HARIYALI CHICKEN TIKKA?

Tender Homemade Hariyali Chicken Tikka is a flavorful Pakistani recipe featuring chicken marinated in a blend of aromatic spices, seasonings, and fresh green herbs. Mildly spiced, it's a quick and easy Pakistani appetizer recipe that I make for nearly every dinner party at my place.

The name "Hariyali" reflects the vibrant green hue of the dish, where the chicken beautifully blends with the concept of "Tikka," referring to tender, flavorful chunks of meat. The dish offers a mild to moderate spice level, making it a perfect choice for a Pakistani appetizer. It is traditionally served with a refreshing green chutney.

Hariyali Chicken Tikka, which originated in North India and traveled to Pakistan, shares its culinary heritage with iconic dishes like Chicken Tikka, Chicken Tandoori, and Malai Chicken. Its preparation is simple, much like these classic Pakistani recipes, making it one of the easiest and most delicious dishes in Pakistani cuisine.

WHY MAKE THIS RECIPE?

1. It's easy to cook.
2. Makes a great Pakistani Appetizer.
3. It's Chicken Appetizer.
4. It's delicious and flavorful.

INGREDIENTS

• The Green Paste- Just make this paste with cilantro, green pepper, mint, and some tbsp of water in a blender add it in with the chicken for marination.
• Yogurt- one of the main ingredients which every marination needs.
• Mace and Nutmeg- Crush them both together and add to the marination.
• Oil- I use olive oil, but you can use any type of neutral oil.
• Powdered spices- Just few of the powder spices will give flavor and warmth.
• Chicken- I used Chicken Breast pieces.
• Ginger garlic paste- I used homemade ginger garlic paste you can substitute with store-brought.

HOW TO MAKE HARIYALI CHICKEN TIKKA?

Make the green paste and crush the mace and nutmeg with Mortar & Pestle or an electric spice grinder.

In a bowl add ingredients remember to leave some green paste on the side.

Mix and marinate for 2 hours to overnight.

Apply the chicken on the skewer and add oil on a griddle, wok, tawa, or fry pan, let it warm up.

Cook on sides on medium heat.

Brush the leftover green paste on the chicken if you want the spicier version and don't brush the chicken if you want a mild version of the recipe. Enjoy!

HOW TO STORE IT?

Remove the Hariyali Chicken Tikka from the skewers and place it in a ziplock bag for storage. Keep the bag in the refrigerator for up to 3-4 days, or freeze it for 1-2 months. When you're ready to enjoy it, thaw the chicken and reheat it on a griddle or tawa with 1-2 teaspoons of olive oil for a freshly cooked result.

TIPS

1. For added spiciness, generously coat the fully cooked chicken with the green paste. For a milder version, skip applying the green paste after cooking.
2. Grind the mace and nutmeg into a fine powder using a mortar and pestle or an electric spice grinder, then set it aside.
3. Remove the mint leaves from the stem and discard the stem.

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Tender Homemade Hariyali Chicken Tikka

Delicious Tender Homemade Hariyali Chicken Tikka is made with cilantro and mint green paste then marinated and cook on stovetop.

Prep Time5 minutes mins

Cook Time14 minutes mins

Resting time2 hours hrs

Total Time2 hours hrs 19 minutes mins

Course: Appetizer

Cuisine: Indian, Pakistani

Diet: Gluten Free

Keyword: chicken appetizer, chicken appetizers, green chicken, hariyali chicken, hariyali chicken tikka

Servings: 4 people

Calories: 120kcal

Author: Sarah Mirza

1x2x3x

Ingredients

Green paste

• ½ bunch mint
• ½ bunch cilantro
• 1 green pepper green chili pepper
• 2 tbsp water

Ingredients for marination

• 1 lbs chicken breast into little chunks
• 2 tbsp yogurt
• 3 tbsp ginger garlic paste
• 1 mace javitri
• ¼ nutmeg jaifil
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp red pepper flakes
• 1 tsp black pepper
• ½ tsp cumin powder
• 1½ tsp kosher salt
• 2 tbsp olive oil

Frying

• 3 tbsp olive oil

Instructions

Grind the Mace and nutmeg.

• Grind the mace and nutmeg into a powder using either a Mortar & Pestle or an electric spice grinder, and then set it aside.

Make the Green Paste

• Detach the mint leaves from the stem and discard the stem.
• Add mint, cilantro, green pepper, and 2 tbsp water.
• Blend into a paste.
• Set aside.

Marination

• Cut the chicken fillets into little pieces for marination.
• In a bowl, add chicken, ginger garlic paste, yogurt, red chili powder, coriander powder, red pepper flakes,  black pepper, cumin powder, salt, olive oil, mace and nutmeg powder mixture, and 80% of the green paste. (Save 20% of the green paste mixture for a later use.)
• Mix well and place the lid.
• Marinated it for 2 hours to overnight for best results in the refrigerator.
• Take it out the refrigerator.
• Uncover the bowl, add the chicken pieces on skewers.

Cooking

• Add 2 tbsp oil on a griddle, wok, tawa, or fry pan, let it warm up on medium heat.
• Place the skewers in oil. let it cook on all sides.
• This process will take about 13-14 minutes.
• After it's done cooking, Turn off the stove.
• Place the skewer on a plate.
• Brush the remaining green paste on all side. (if you want the spicy version but if you want mild spiced leave the green paste unbrushed or save it for another recipe.)
• Serve it hot with some green chutney.
• Enjoy!

Video

Nutrition

Serving: 1serving | Calories: 120kcal | Carbohydrates: 0.5g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 102mg | Potassium: 51mg | Vitamin A: 53IU | Vitamin C: 5mg | Calcium: 6mg