How to make Hariyali Chicken Tikka - SK Khazana -

It’s difficult to describe the taste of these chicken tikkas – they are simply superb

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Fresh mint paste

Cuisine : Punjabi

Course : Snacks and Starters

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For more recipes related to Hariyali Chicken Tikka - SK Khazana checkout Chicken 65, Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger . You can also find more Snacks and Starters recipes like Baked Cheese Cigars Chinese Dosa Homemade Snack Bars Bhel

Hariyali Chicken Tikka - SK Khazana

Hariyali Chicken Tikka - SK Khazana Recipe Card

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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 51-60 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Hariyali Chicken Tikka - SK Khazana Recipe

  • Boneless chicken cut into 1 inch pieces 500 grams

  • Fresh mint paste 1 tablespoon

  • Fresh coriander paste 1 tablespoon

  • Fresh spinach paste 1 tablespoon

  • Salt to taste

  • Ginger-garlic paste 1 tablespoon

  • Green chilli paste 1 teaspoon

  • Hung yogurt 1/4 cup

  • Roasted cumin powder 1/2 teaspoon

  • Chaat masala 1/2 teaspoon

  • Dried mango powder (amchur) 1/4 teaspoon

  • Black peppercorns crushed to taste

  • Dried fenugreek leaves (kasuri methi) powder 1/2 teaspoon

  • Lemon juice 1 tablespoon

  • Mustard oil 1 tablespoon

  • Oil as required

  • Butter as required

  • To serve

  • Green chutney as required

  • Onion rings as required

  • Cherry tomatoes halved as required

  • Lemon wedges as required

  • Fresh mint sprigs a few

Method

Step 1

Take chicken pieces in a bowl, add salt, ginger-garlic paste, green chilli paste, mint paste, coriander paste, spinach paste, hung yogurt, cumin powder, chaat masala, dried mango powder, crushed peppercorns, dried fenugreek leaves powder, lemon juice and mustard oil and mix well. Set aside to marinate for ½ an hour.

Step 2

Skewer the marinated pieces onto satay sticks.

Step 3

Heat some 1 tablespoon oil and 1 tablespoon butter in a non-stick grill pan. Place a few satay sticks on it and grill, rotating the satay sticks and basting with some butter, till the chicken is evenly done all around and fully cooked. Repeat with the remaining chicken pieces.

Step 4

Serve hot with green chutney, onion rings, cherry tomato halves, lemon wedges and mint sprigs.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.