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
- Pickled onions
- Cilantro [Coriander] leaves
- Clean the chicken, cut into bite-sized pieces and set aside.
- 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.
- Toast the ajwain [caraway seeds] in a hot pan for a couple of minutes.
- Chop the coriander leaves for the garnish.
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].
- Grill the chicken on a charcoal grill for maximum smoky flavor. Remember to baste the chicken with the Hariyali purée.
- If using a grill pan, grill the marinated chicken until just done
turning every 5 minutes.
- Alternatively, grill in an oven for 15 minutes, turning after 5 minutes. Remove from the pan/ oven, and set aside to cool.
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.
- 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.