Green Chicken Tikka (Hariyali Chicken Kebab)
This is a lovely recipe which is basically green coriander chicken tikka. Refered to as Hariyali Chicken kebab in Indian restaurants and cafes. Diced chicken is rubbed with a paste made from blended green coriander sauce, garam masala, fresh spinach puree, char grilled green peppers, fresh mint and dried fenugreek leaves. I prefer using chicken thighs, but you can use tenderloins or boneless chicken maryland with excellent results as well. For an extra burst of heat char grill a couple of green chillies and add to the blend.
This recipe is cooked under the grill, but works well on the barbecue too. Allow at least 2-3 hours for marinating or overnight for larger pieces if using in a burger. The following recipe makes enough sauce for marinating at least 2.5 kg of diced chicken. I prefer to make a whole batch of this sauce at a time and refrigerate ¾ of it for use in various other dishes. Try pairing this sauce with grilled fish, or use in potato, tomato or chickpea salads. Also excellent as a dipping sauce for grilled prawn or pan fried paneer. You can also use a cup of this sauce as an ingredient for making Indian Green Chicken Curry or Hariyali Chicken Curry. See separate recipe for this.
- 1 bunch English spinach, stem removed then steamed and pureed
- 1 medium sized green capsicum, char grilled and skin removed
- 2-4 long green chillies chargrilled, skin removed (optional)
- 1 jar Latasha’s Kitchen Green Coriander Sauce
- 1 tsp Latasha’s Kitchen Garam Masala
- 1 tbsp thick pot set Greek yoghurt
- Juice of ¼ lemon
- 1 tbsp fresh English mint
- 1 tsp red chilli powder
- 1 tsp fenugreek leaves (methi) crushed (available in Indian grocery stores)
- 1 tsp salt
- 600 g boneless chicken thigh, cubed
- 2 tbsp ghee for drizzling
- Mix all the ingredients together in a processor and make a smooth paste. Keep ¾ of the paste aside in the fridge for use in other dishes.
- Add chicken pieces, salt and marinate well. Then keep it in the refrigerator for 2-3 hours or for at least 1 hour.
- Skewer chicken pieces and place over a disposable foil tray so it hangs across.
- Brush with melted ghee and place in a hot grill and cook for 15-20 minutes making sure you turn the skewer mid way then drizzle with the ghee again. Serve with salad, grains of your choice of Indian flat breads.
Note: You can also turn this recipe into a beautiful Indian Green Chicken Curry by frying off 1 large finely sliced red onion for 12 minutes on low heat. Then add 1 tbsp each fresh ginger and garlic paste, and brown this mix nicely for 4-5 minutes, stirring continuously before adding 2 tsp red chilli powder, ½ tsp turmeric powder and 1 tsp coriander powder into the mix. Fry this curry paste well until aromatic. Into this fragrant base add 1 kg diced chicken pieces – I prefer using diced thighs or maryland on the bone for this dish. Add 1 tbsp water and simmer for about 20 minutes with a lid on. The chicken juices will separate at this point. Remove the lid and continue cooking the chicken until all the juice evaporates and it resembles a dry curried chicken. Now add 1 cup of the blended green coriander sauce from the above recipe plus a touch more Garam Masala. Do not add any water, tomatoes or vegetables to this dish as it will compromise the delicate balance of flavours.
The gravy for this dish should be thick, green and spicy. Serve with yoghurt to cool it down. Great with rice and sauteed greens or vegetables on the side.
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