Tender Homemade Hariyali Chicken Tikka is a quick Pakistani Appetizer. It's easy and delicious with only 14 minutes of cooking time with simple ingredients from your kitchen.
WHAT IS HARIYALI CHICKEN TIKKA?
The exquisite Tender Homemade Hariyali Chicken Tikka consists of chicken enveloped in a medley of carefully selected seasonings, spices, and fresh green herbs.
The term "Hariyali" draws its essence from the lush green nature of this dish, where chicken, as it is, blends seamlessly with the concept of "Tikka," referring to small, succulent chunks of meat, in this case, chicken. This culinary creation boasts an exceptionally mild to spicy, rendering it an ideal choice for a Pakistani appetizer. This recipe is served with green chutney.
Originating in North India and finding its way to Pakistan, Hariyali Chicken Tikka shares its culinary journey with other renowned dishes like Chicken Tikka, Chicken Tandoori, and Malai Chicken. Its preparation mirrors the simplicity characteristic of these classic Pakistani recipes, establishing it as one of the easiest and most delightful offerings in the realm of Pakistani cuisine.
WHY MAKE THIS RECIPE?
- It's easy to cook.
- Makes a great Pakistani Appetizer.
- It's Chicken Appetizer.
- 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 transfer it into a ziplock bag for storage. Place the bag in the refrigerator, where it can be kept for 3-4 days, or alternatively, store it in the freezer for an extended duration of 1-2 months. When you're ready to indulge, simply take it out, thaw it, and reheat on a griddle or tawa with a modest amount of 1-2 teaspoons of olive oil. The result will be a rejuvenated dish that.
TIPS
- To enhance the spiciness, generously coat the fully cooked chicken with the green paste. For a milder rendition, refrain from applying the green paste after the cooking process is complete.
- Grind the mace and nutmeg into a powder using either a Mortar & Pestle or an electric spice grinder, and then set it aside.
- Detach the mint leaves from the stem and discard the stem.
Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.
Let's Make Hariyali Chicken Tikka!!!
Tender Homemade Hariyali Chicken Tikka
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 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.
- 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!
Leave a comment & rate this recipe