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    Home » Pakistani Recipes

    Hariyali {Green} Chicken Tikka

    September 1, 2021 by untoldrecipesbynosheen Leave a Comment

    Jump to Recipe - Print Recipe

    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 their 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!

    hiryali (green) chicken tikka
    Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you.

    My Story

    Although Hariyali {Green} Chicken Tikka is not traditionally a Pakistani recipe, it has recently become very popular in my home country. Since India and Pakistan are neighbors and our culinary history is intertwined, food trends easily cross borders.

    I have my dear friend Aasiya to thank for this recipe. I experimented with and and came up with it at her insistence. In her exact words, "once you try this, you won't ever go back to eating a traditional chicken tikka"!

    The best part? It was super easy! Not only does the marinade come together really quickly, but due to it's ingredients, very little time is needed to tenderize the meat. The entire family voted it a new favorite!

    Hariyali {Green} Chicken Tikka Recipe

    I prefer to use chicken breast for my tikkas, but if you prefer dark meat, boneless chicken thighs are a good alternative. Make sure to try and cut the meat into 1 inch square pieces. The more even the size of the pieces, the easier and more even the cooking process.

    The recipe card details cooking times and temperatures for both types of meat. I would highly recommend using a meat thermometer to insure perfect results. My personal favorite thermometer is the Thermapen MK4 by thermoworks.com due to it's precision. But by all means use one you already have if you prefer.

    green  tikka ingredients

    The marinade comes together quickly. SImply puree all the ingredients in a blender or food processor and mix well with the chicken. Refrigerate for 1 hour minimum and 2 hours maximum. Due to the acidic nature of some of the ingredients {lemons and vinegar} too much marination can have the reverse effect and actually toughen the meat.

    hiryali (green) chicken tikka

    Place about 5 pieces of chicken per skewer, distancing a little, to allow the pieces to cook properly. The distance allows the heat to get to each piece from all sides. This helps the pieces get the nice char they need.

    The portions in the recipe card have been calculated based on 4 oz portions. Feel free to recalculate based on your family's personal requirements.

    hiryali (green) chicken tikka

    The picture below 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.

    hiryali chicken on the grill

    Alternate Cooking Methods

    Although the chicken skewers taste best when cooked on a grill there may be a time when you don't have time to grill but want to eat a green chicken tikka. Here are some detailed instructions for some alternative cooking methods:

    Oven

    • Preheat the oven to 400 degrees
    • Lay the skewers on a baking tray and bake for 15 minutes
    • Broil for 5 minutes to get some charring

    Smoke as per instructions below if desired to get a grilled effect and taste

    Air Fryer

    • Preheat the airfryer @350 degrees for 5 minutes
    • Cook for 15 minutes
    • Turn halfway through the cooking process

    Smoke as per instructions below if desired to get a grilled effect and taste

    Stove Top

    • Preheat your grill pan (works best but you can use a skillet or fry pan instead)
    • Drizzle some olive oil on the pan
    • Place the skewers on the pan and cook for 10-15 minutes
    • Turn halfway through to get an even char

    Smoke as per instructions below if desired to get a grilled effect and taste

    How To Smoke Chicken Tikka

    Once your Hariyali Chicken Tikka is cooked using any one of the three methods above, you may want to smoke it to get that authentic, fresh off the grill taste. Here are the easy steps:

    • Place the cooked chicken in a pot which has a tight lid, leaving a cavity in the middle
    • Place a small square of foil in the middle cavity
    • Light a single coal till it is red in color and place it on the foil
    • drizzle a little bit of olive oil on the hot coal to make it smoke
    • Close the lid on the pot immediately to let the smoke flavor the chicken
    • Uncover the pot after 4-5 minutes , gently remove the coal and foil and carefully extinguish before discarding it.

    Your chicken is now ready to enjoy! Eat it as an appetizer with some tamarind-dipping-sauce or as a main with naan or paratha and some raita and kachumber on the side.

    Don't forget to rate and comment before you leave!

    hiryali (green) chicken tikka

    Hariyali {Green} Chicken Tikka

    Nosheen Babar
    This popular Hariyali Chicken Tikka gets its unique green color and delicious flavor from the aromatic blend of herbs used in its marinade. Full of flavor, these juicy chicken skewers are perfect as an appetizer or a main
    5 from 1 vote
    Print Recipe
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    marinate 1 hr
    Total Time 1 hr 40 mins
    Course Appetizer, Main Course
    Cuisine Indian, Pakistani
    Servings 6 people
    Calories 219 kcal

    Ingredients
      

    • 1 ½ lbs chicken breast 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 into 1 inch cubes
    • Mix all of the remaining ingredients in a blender and mix to make the marinade
    • mix the chicken cubes with the marinade and put in the fridge for an hour to marinate
    • After an hour, place the meat on skewers and preheat your grill for 10 minutes at 450°
    • 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 (chicken breast) an internal temperature of 165° indicates the chicken is cooked through (SEE NOTES)

    Notes

    Chicken Breast - I prefer to use chicken breast but boneless thighs can be used as well. If you use thighs, cook the meat a bit longer, to an internal temperature of 180 degrees as brown meat takes longer to cook.
    Serrano Chilies - I use serrano chilies in most of my Pakistani cooking. If you want your chicken less spicy, you can use half the quantity, deseed them or use jalapenos instead. On the other hand if you are used to spicy food i would rate this recipe as medium spicy. In this case, you may want to add a few more to than the recommended amount.

    Nutrition

    Serving: 1gCalories: 219kcalCarbohydrates: 10gProtein: 26gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 75mgSodium: 1070mgPotassium: 543mgFiber: 3gSugar: 4gVitamin A: 330IUVitamin C: 28mgCalcium: 55mgIron: 1mg
    Keyword chicken tikka boti, chicken tikka skewers, green chicken tikka, grilled chicken, pakistani chicken recipes
    Tried this recipe?Let us know how it was!

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    Hi, I'm Nosheen! Welcome to my world of Authentic South Asian recipes and much
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    I’ve loved to cook from a very early age and my cooking style incorporates authentic recipes that hail from my mother's and grandmother's kitchens as well as many that I’ve developed and created along the way. 

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