Hariyali Murg Tikka is an excellent party appetizer or starter. Boneless chicken thigh pieces are marinated in a special blend of spices and herbs and grilled in home oven or on a charcoal flame.
Hariyali Murg Tikka or Green Chicken Tikka as we all know is a popular starter served at parties. Not only at parties but even in restaurants it is one of the most ordered dishes from the menu card. Each of the chefs has their own way of preparing Hariyali Murg Tikka. The marinade is basically a blend of herbs and spices but without using any red chili powder.
You can also read my posts that are similar to this one like Hariyali Fish Tikka, Pahadi Grilled Chicken, and Kalmi Kabab
How to make Hariyali Murg Tikka?
The preparation of Hariyali Murg Tikka involves three steps:
Hariyali Masala Paste
It is always better to keep the quantity of mint leaves less as compared to the coriander leaves as the mint leaves have more intense flavors. Instead of red chilies or black pepper, here we use only green chilies. Make sure not to add too many chilies at once. You can always grind a couple of green chilies and then add more.
I like to toast all the ingredients in a pan first, just to get rid of the raw smell of ginger, garlic, and herbs.
Nuts are optional here and you can either use cashew nuts or almonds. This paste can be made even without adding any nuts. The good thing about adding nuts is that the spice mix gets a creamy texture and it also gives a rich flavor to the kababs. This way you can avoid using any cream or cheese in the marinade.
While adding the hariyali masala paste to the chicken pieces, add only what is required. The rest of the masala paste can be stored in the freezer for future use. Hariyali Masala paste is a versatile spice mix that can also be used while preparing korma or curry.
Marinade for Green Chicken Tikka
The best way to marinade is to apply salt and lemon juice to the chicken pieces first and set them aside until you prepare the masala paste. And then add the rest of the marinating ingredients.
I always use hung curd to marinate kababs because of which you will not find too much liquid with marinated chicken. For making hung curd the easiest way is to place 3 to 4 tablespoons of yogurt in a strainer for 30 minutes. When most of the water drains out, the yogurt is now ready to be used in the marination.
The minimum time for marinating is 1 hour but it is always better to marinate at least 4 hours for the spices to be infused in the chicken.
Fumigation of Haryali Murg Tikka (optional)
You can fumigate the marinated chicken pieces just before grilling. Place a piece of charcoal on the flame and leave it to burn for 5 minutes. Once the charcoal turns red, turn off the flame. Keep a small metallic bowl in the marinated chicken bowl. Keep the burning charcoal piece in the small metallic bowl and pour butter or ghee over it. Cover the chicken bowl and let it stand for 15 minutes. Now the chicken pieces are ready to be cooked.
Cooking
You can cook the Hariyali kabab on a grilled pan on low flame with some cooking oil drizzled on top. After 5 minutes turn the pieces and cook with the lid on. Keep turning the pieces every 5 to 10 minutes until the Kababs are fully done. This method is good for boneless chicken pieces.
If chicken is with bones and the pieces are big, it is always better to cook in an oven or in a saucepan.
To cook in a saucepan, heat a large kadhai and add 4 tablespoons of cooking oil. Add the pieces and lay side by side without overlapping. Place the lid and cook till the chicken pieces and fully done and all the juices have dried up.
Oven cooking: Preheat the oven to 250 degrees C or the highest setting on your oven for 10 minutes. Place the marinated chicken pieces on the baking tray and fix them close to the top flame in the oven. Turn the pieces halfway through and bake for almost 20 to 25 minutes. Keep basting the pieces with butter every 10 minutes.
If you are looking for a more easy version of Green Chicken Tikka, then you can visit Hariyali Chicken Tikka in the recipe section of Times Of India.
Kitchen Tools
Hariyali Murg Tikka Video
Hariyali Murg Tikka
Ingredients
- 500 grams boneless chicken pieces
- 2 tablespoon yogurt water strained
- 3 tablespoon hariyali masala paste
- 2 tablespoon lemon juice
- ½ teaspoon garam masala powder
- ¼ teaspoon turmeric powder
- 1 teaspoon salt
For hariyali masala paste:
- 2 cups chopped coriander leaves
- 1 cup mint leaves
- 6 curry leaves
- 2 green chilies or as per taste
- 3 tablespoon chopped garlic
- 3 tablespoon chopped ginger
- 1 small onion roughly chopped
- 1 tablespoon kasoori methi
- 7 -10 cashew nuts or almonds
Instructions
For hariyali masala paste
- Heat 1 tablespoon of cooking oil in a pan and fry all the ingredients on low flame for 4 to 5 minutes until the leaves turn soft and other ingredients are slightly toasted. Cool and grind to a smooth paste by adding water ¼ cup or less than that. This paste is good enough for 1 kilo of chicken.
- Add 500 grams chicken pieces in a large mixing bowl and add salt, ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder, 2 tablespoon lemon juice, 2 tablespoon yogurt, 3 tablespoon hariyali masala paste. Mix well with chicken pieces and marinate for 4 to 5 hours.
- You can grill the chicken pieces, with or without the wooden skewers. This marinated chicken can also be baked in the oven at 250 degrees C for 20 to 25 minutes. And it can also be cooked in a saucepan on low flame by adding some cooking oil.
- Serve the kababs hot with chutney of your choice.
Video
