Hariyali {Green} Chicken Tikka is a recipe that originally hails from the North of India. This region, otherwise known as Punjab, loves cilantro-mint-chutney as a condiment with many of its snacks and appetizers. This recipe uses a variation of the popular condiment as a marinade for boneless chicken pieces. These are then placed on a skewer and grilled to juicy and aromatic perfection!
If you're looking for a quick and easy recipe that's full of flavor yet not too heavy on the spices, then this is perfect for you. This Hariyali chicken tikka pairs beautifully with tamarind dipping sauce, kachumber salad, goat cheese pizza with peaches, and corn on the cob.
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Why you'll love this recipe
- Easy recipe - From the list of ingredients to the marinade prep and the actual cooking, you won't find an easier Pakistani recipe than this.
- Unusual flavor- All the fresh herbs and natural ingredients used in the marinade give this Hariyali chicken tikka a very unusual but delightful taste.
- Healthy meal-prep option - This is a great recipe to have on hand if you're watching those calories and want to meal-prep. Lean chicken breast is marinated with fresh and healthy ingredients and then grilled. Eat the Hariyali Chicken on its own, pair it with a side salad, or make a lettuce wrap out of it. The options are limitless.
The ingredients
- Chicken - I like to use chicken tenderloins for most of my boneless chicken recipes. Tenderloins are lean and juicy, making them the perfect choice. The tenderloin is the most tender meat on the bird according to usda.gov.
- Yogurt - I like to use full-fat plain yogurt for a creamy texture.
- Vinegar - White distilled vinegar helps tenderize the meat and adds a nice tang to the recipe.
- Spices - Smoky cumin, salt, and sour amchur powder are the only spices in this recipe.
- Serrano peppers - I like to use Serrano peppers as they add a little kick to the recipe. However, if you want your Hariyali Chicken Tikka on the mild side, go with 3 jalapenos instead.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
Substitutions & variations
- Make this a curry - This recipe can easily be turned into a delicious curry that you can enjoy with plain basmati rice. Brown some onions to a medium golden brown and then add the marinated chicken and saute for 3-5 minutes. Add in the marinade and simmer till the chicken is cooked through.
- Add some cream for a different texture - If you want a slightly creamier curry or a more velvety texture to your grilled chicken just add ¼ cup of heavy whipping cream to the marinade.
- Try a different cooking method - Not in the mood to grill? Try an Air Fryer or the Stove Top. For the air fryer, first preheat the air fryer to 350 degrees Fahrenheit for 5 minutes. Then cook the chicken in it for 15 minutes, turning the chicken halfway through the cooking process. For the Stove Top, preheat a grill pan with a drizzle of some olive oil for a few minutes. Place the chicken skewers on the pan and cook for 10-15 minutes. Make sure to turning the skewers halfway through the cooking process to get an even char on both sides.
Step-by-step instructions
Step 1 - For the marinade, simply puree all the ingredients in a blender and then toss the chicken in it. Refrigerate for an hour minimum and 2 hours maximum for best results.
Step 2 - I usually place about 5 pieces of chicken per skewer, distancing them a little. This allows the heat to get to all the pieces evenly. The result is even cooking and a perfect char.
Step 3 - The picture above is about as done as you want the chicken to be. Any more charred than this and you run the risk of the chicken getting over dry. Make sure to control the heat on your grill to get the perfect char. The chicken needs to be cooked to 165 degrees Fahrenheit.
Expert Tips
- Use the right cut of meat - I prefer to use chicken tenderloins for my tikkas, but if you prefer dark meat, boneless chicken thighs are a good alternative. Chicken breast results in very dry Hariyali chicken tikka.
- Bring the meat to room temperature before grilling - This will ensure that the meat gets cooked properly. If the meat is cold when put on the grill there's a risk of the outside getting overcooked, or the center being slightly uncooked.
- Make sure to cook your chicken to the right temperature - I would highly recommend using a meat thermometer to ensure perfect results. The chicken has to be cooked to an internal temperature of 165 degrees Fahrenheit and I use my personal favorite thermometer, Thermapen ONE to ensure perfect results.
- Remember to soak your skewers - If you're using wooden skewers, make sure to soak them for a minimum of 30 minutes, but preferably overnight, to prevent them from burning.
Recipe FAQS
Hariyali chicken is a popular appetizer from North India. Marinated in what is essentially a green chutney, the small pieces of chicken are served with assorted chutneys and lemon wedges.
Smoking baked chicken is very easy using an ancient South Asian method:
Place the cooked chicken in a pot that has a tight lid, leaving a cavity in the middle. Put a small cup in the empty space and light a single piece of charcoal till it is red in color. Place it in the cup and drizzle a little bit of cooking oil on the hot coal to make it smoke. Close the lid on the pot immediately and uncover the pot after 4-5 minutes. Gently remove the cup and make sure to extinguish the charcoal before discarding it.
Store any leftovers in the fridge in an airtight container for up to 3 days and in the freezer for up to 6 weeks.
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Hariyali {Green} Chicken Tikka
Ingredients
- 1 ½ lbs boneless chicken see notes
- 1 ½ tsp garlic paste
- 1 ½ tsp ginger paste
- 2 tbsp extra virgin olive oil
- 2 tbsp white vinegar
- 2 lemons
- ½ cup yogurt
- ¼ cup mint
- 6 serrano chillies see notes
- 1 cup cilantro
- 2 tsp salt
- 2 tsp cumin powder
- 2 tsp amchur powder
Instructions
- Wash and trim the chicken and cut it into 2" cubes.
- Mix all of the remaining ingredients in a blender to make the marinade.
- Mix the chicken cubes with the marinade and put them in the fridge for an hour.
- After an hour, place the meat on skewers and preheat your grill for 10 minutes at 450° F.
- Brush the skewers with a little olive oil and grill for 10-15 minutes, turning as necessary, halfway through, for even cooking.
- For perfect results, use a thermometer. For white meat, an internal temperature of 165° indicates the chicken is cooked through (see notes).
Love this recipe! The tikkas were juicy and so flavorful and the best part was how easy it was to put together.
Thank You! So glad you liked it and thank you for leaving a rating and a review!