Hariyali Chicken Tikka

Ingredients

a) For the Tikka

  • 400g chicken
  • 30g ginger-garlic paste 
  • ½ bunch spinach leaves
  • ½ sprig coriander leaves
  • ½ sprig mint leaves 
  • 5-6 green chillies 
  • 100g yoghurt
  • 10g garam masala 
  • 10g caraway seeds [ajwain]  
  • 1 teaspoon green food coloring 
  • salt and pepper to taste 

b) Garnish

  • Pickled onions
  • Cilantro [Coriander] leaves
  • Lime/lemon

Procedure

a) Pre-prep

  1. Clean the chicken, cut into bite-sized pieces and set aside.
  2. Hariyali [Green] purée – In a blender, add all the greens along with the curd, green chillies and garam masala. Blend to a thick but smooth paste. Season well. 
  3. Toast the ajwain [caraway seeds] in a hot pan for a couple of minutes. 
  4. Chop the coriander leaves for the garnish. 

b) Preparation

In a large bowl, place the chicken pieces, yoghurt, and the
Hariyali purée . Mix well, preferably using your hands. Let marinate for 8 hours [or whatever time that’s comfortable for you].

Finishing

  1. Grill the chicken on a charcoal grill for maximum smoky flavor. Remember to baste the chicken with the Hariyali purée.
  2. If using a grill pan, grill the marinated chicken until just done
    turning every 5 minutes.
  3. Alternatively, grill in an oven for 15 minutes, turning after 5 minutes. Remove from the pan/ oven, and set aside to cool.

Assembly

Place the chicken tikkas on a platter/plate. Sprinkle the chopped coriander leaves and toasted ajwain over the cooked chicken skewers. Serve with pickled onions and a wedge of lime.   

Notes

  • Mix up your greens! Use whichever green vegetables you prefer. Try the Hariyali blend with mustard greens, arugula, even kale.
  • Turn it into a curry! Prepare a green purée without the yoghurt, add the grilled chicken tikkas along with some stock to make it a Hariyali Chicken Tikka. Serve with Garlic Naan, butter roti, or steamed rice.
  • This Hariyali purée can also be used for vegetables. Remember to substitute the chicken stock with a vegetable stock. Add paneer [cottage cheese], potatoes, even cauliflower and broccoli for a cool vegetable curry.

What Wine to Pair with?

Chardonnay, or Pinot Grigio. If you’re making it particularly hot using the chillies, pair with a Riesling.

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