How to make Hariyali Chicken Tikka - SK Khazana -
It’s difficult to describe the taste of these chicken tikkas – they are simply superb
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Fresh mint paste
Cuisine : Punjabi
Course : Snacks and Starters
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 American Sev Puri Egg pulusu Egg Delight Crepes with Ricotta and Bacon
Hariyali Chicken Tikka - SK Khazana Recipe Card
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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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.
