Indian · serves 2

Hariyali Chicken Tikka

Green, herby and lighter than a red tikka. Same method, completely different plate.

35 min Some work Non-vegetarian

Ingredients

  • 600g boneless chicken, cubed
  • 2 cups coriander
  • 1 cup mint
  • 4 green chillies
  • 1/2 cup hung curd
  • 1 tbsp ginger-garlic paste
  • 1 tbsp roasted besan
  • 1 tsp chaat masala
  • 1 lemon
  • Oil

Method

  1. Blend coriander, mint and chillies with no water — the herbs have enough. Watery paste won't cling.
  2. Mix with hung curd, ginger-garlic, roasted besan, lemon and salt.
  3. Coat the chicken, 2 hours in the fridge.
  4. Very hot pan, single layer, don't move it for 3 minutes.
  5. Turn once, 10 minutes total. You want char marks, not a stew.
  6. Chaat masala and lemon.

Questions people ask about Hariyali Chicken Tikka

How long does Hariyali Chicken Tikka take?

About 35 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Hariyali Chicken Tikka?

Very hot pan, single layer, don't move it for 3 minutes.

What can I use instead of chicken in Hariyali Chicken Tikka?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Hariyali Chicken Tikka ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Hariyali Chicken Tikka vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Hariyali Chicken Tikka?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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