Chicken Hariyali Tikka Food

CHICKEN HARIYALI TIKKA

Chicken Hariyali Tikka image

Chicken breast meat is rubbed with an intoxicating paste made with cilantro, mint, and other distinctive flavors. Chicken legs may also be used, or a combination of legs and breasts. This recipe is cooked in the oven, but will work well on the grill. Serve hot with onion rings.

Provided by HEERU

Categories World Cuisine Recipes Asian Indian

Time 3h35m

Yield 4

Number Of Ingredients 7

Ingredients

1 cup finely chopped fresh cilantro
½ cup finely chopped fresh mint leaves
1 tablespoon ginger garlic paste
1 tablespoon lemon juice
1 tablespoon green chile paste
1 tablespoon salt
1 pound skinless, boneless chicken breast halves - cut into chunks

Steps:

In a large bowl, grind together the cilantro, mint leaves, ginger garlic paste, lemon juice, green chile paste, and salt. Place the chicken in the bowl, and rub with the mixture. Cover, and refrigerate 2 to 3 hours.
Preheat the oven broiler. Lightly grease a baking dish.
Place the chicken in the baking dish, and broil 20 minutes, or until chicken juices run clear.

Nutrition Facts : Calories 147.2 calories, Carbohydrate 3 g, Cholesterol 64.7 mg, Fat 2.8 g, Fiber 0.3 g, Protein 24 g, SaturatedFat 0.8 g, Sodium 1966.2 mg, Sugar 0.9 g

AARSI'S ULTIMATE HARIYALI CHICKEN TIKKA

Aarsi's Ultimate Hariyali Chicken Tikka image

Hariyali Chicken literally means Green Chicken. Breast tenders are rubbed with an intoxicating paste made with cilantro, mint, and other distinctive flavors and grilled to perfection.

Provided by Aarsis Kitchen

Categories Chicken

Time P1DT20m

Yield 15 tikkas, 6 serving(s)

Number Of Ingredients 11

Ingredients

5 garlic cloves
1 green chili pepper
2 cups cilantro leaves
4 cups mint leaves
1 tablespoon cumin powder
1/2 green bell pepper
1 scallion (use the white and light green part only)
1 tablespoon vegetables or 1 tablespoon canola oil, and more for grilling
4 chicken breasts (chicken tenders)
kosher salt
fresh lemon juice

Steps:

In a food processor/blender, mix cilantro leaves, mint leaves, scallion, bell pepper, cumin powder, green chili and garlic cloves.
Add oil to the above mixture and blend to form a smooth paste.
Remove the prepared green mixture in to a zip lock bag along with the chicken tenders.
Seal the bag and massage the marinade in to the chicken tenders. Place this bag in the refrigerator overnight or for at least ten hours.
Use skewers to place the marinated chicken tenders. Sprinkle salt on each side of them.
Heat the grill and rub it with some oil. Place the skewers on it to get grill marks on each side and cook until the chicken is done.
Drizzle some fresh lemon juice and enjoy with your favorite dipping sauce and loved ones!
Tips: If salt is added in the marinade, it will extract moisture from the vegetables and leaves. This will result in a watery marinade, which is not desired.

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