Hariyali Chicken Tikka ( chicken hariyali kabab) – A scrumptious, Indian appetizer! Boneless chicken chunks marinated in a super flavorful and aromatic green spice paste and grilled to perfection!
Hariyali Chicken Tikka is featured in the menu’s of most restaurants all over India. As delicious as they are, they somehow get lost over the more popular chicken tikka and chicken malai tikka kebab’s . I love cilantro/coriander, and it happens to be one of my favorites, wait!! it is my favorite herb!
No dish is complete without a little sprinkle of this aromatic herb in my dishes. So obviously, this hariyali chicken tikka, marinated in a tantalizing and flavor-packed cilantro marinade, have always been amongst my favorites!
- What is hariyali?
- You may also enjoy these Indian chicken starter recipes
- How to make hariyali chicken (murgh) tikka – Step by step instructions
- Hariyali Chicken Tikka | Green Chicken Tikka Kebab
What is hariyali?
For the uninitiated, Hariyali stands for green in Hindi, and murgh is chicken.
So what’s in this hariyali paste? It includes;
- Cilantro/coriander leaves
- Mint leaves
- Whole spices
- Ginger and garlic
- Cumin seeds
- Ground turmeric.
- You can add in other greens like spinach, fenugreek, scallion/spring onion greens, green bell peppers etc., also serves the purpose of sneaking in veggies to your fussy kids.
For this Indian style, green grilled chicken, add in whatever greens you like along with cilantro and mint and give this dish your own unique flavor. I’ve just stuck with cilantro and mint, added whole spices instead of ready-made garam masala for that extra flavor. These hariyali murgh tikka kebabs were juicy, succulent, with an intoxicating and delicious aroma, just like the restaurant ones.
If you are looking for a change from the regular chicken tikka, try this green kabab next time! If you love cilantro as much as we do, I bet you will love this recipe too!
You may also enjoy these Indian chicken starter recipes
- Chicken Seekh Kebab
- Galouti Kabab
- Murgh (Chicken) Malai Tikka
- Chicken 65 (baked)
Let’s move on to make this yummy h ariyali chicken tikka dry recipe!
How to make hariyali chicken (murgh) tikka – Step by step instructions
Step 1: Marinate the chicken (1st marination)
Transfer 400 grams of chicken chunks into a sufficiently large bowl, add 1 teaspoon of lime juice, 1 teaspoon of ginger garlic paste, and 1/2 teaspoon of salt. Mix well and marinate for 30 minutes.
Step 2: Hariyali spice paste
Meanwhile, make the green spice paste. Transfer 1/2 cup of cilantro, 1/4 cup of mint, 1/4-inch ginger, 2 cloves of garlic, 3 cloves, 4 peppercorns, 3 green cardamom, 1/2-inch cinnamon, 1/4 teaspoon cumin seeds, 1/4 teaspoon turmeric powder, and 2-3 green chillies into the blender. Add about 1 to 1.5 tablespoons of water, grind to a smooth paste.
Step 3: Marinate the chicken (2nd marination)
After the chicken has marinated for 30 minutes, add this ground green spice paste, 1 tablespoon of heavy cream/malai, 2 tablespoons of hung curd/greek yogurt, and 1 tablespoon oil to the chicken, mix well. Cover and let it marinate for about 4-5 hours or overnight for best results.
Step 4: Bake
Remove the chicken out from the refrigerator at least an hour prior to grilling. The chicken should be at room temperature. Preheat the oven to 400 F. Skewer the chicken pieces, transfer to a baking tray lined with aluminum foil.
Bake for about 20 -25 minutes (depending on the size of your chicken pieces), turning once in between and basting with ghee until the chicken is cooked through. Broil for an additional 3-4 minutes to get that charred look. Serve hot with onion rings, salad, lime wedges, and a dip of your choice.
Note
Since this hariyali chicken tikka recipe is all about the green spice paste, you can add your own variations by including other greens like spinach, fenugreek, scallion/spring onion greens, green bell peppers etc.
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Hariyali Chicken Tikka | Green Chicken Tikka Kebab
Ingredients1x2x3x
- 400 grams chicken breasts/thighs, cut into bite-sized chunks
For the 1st marinade
- 1 teaspoon ginger garlic paste
- 1 teaspoon lime juice
- 1/2 teaspoon salt, or to taste
For the 2nd marinade
- 1/2 cup cilantro/coriander leaves, along with tender stems
- 1/4 cup loosely packed mint leaves
- 2 to 3 green chillies, adjust as per desired heat
- 2 large garlic cloves
- 1/4 inch ginger
- 1/4 teaspoon tumeric powder
- 1/4 teaspoon cumin seeds
- Whole spices (3 cloves, 4 peppercorns, 3 green cardamom, 1/2 inch cinnamon)
- 2 tablespoons Greek yogurt/ hung curd
- 1 tablespoon heavy cream/ fresh malai
- 1 tablespoon oil
- Ghee, as required for basting
Instructions
- Transfer the chicken chunks into a sufficiently large bowl, add lime juice, ginger garlic paste and salt. Mix well and marinate for 30 minutes.
- Meanwhile, make the green spice paste. Transfer the cilantro, mint, ginger, garlic, cloves, peppercorns, cardamom, cinnamon, cumin seeds, turmeric powder and green chillies into the blender. Add about 1 to 1.5 tablespoons of water, grind to a smooth paste.
- After the chicken has marinated for 30 minutes, add this ground green spice paste, heavy cream/malai, hung curd/greek yogurt and oil to the chicken, mix well. Cover and let it marinate for about 4-5 hours or overnight for best results.
- Remove the chicken out from the refrigerator at least an hour prior to grilling. The chicken should be at room temperature. Preheat the oven to 400 F. Skewer the chicken pieces, transfer to a baking tray lined with aluminum foil. Bake for about 20 -25 minutes (depending on the size of your chicken pieces), turning once in between and basting with ghee, until the chicken is cooked through. Broil for an additional 3-4 minutes to get that charred look.
- Serve hot with onion rings, salad, lime wedges and a dip of your choice.
Notes
Hariyali Chicken Tikka | Green Chicken Tikka Kebab
Ingredients
- 400 grams chicken breasts/thighs, cut into bite-sized chunks
For the 1st marinade
- 1 teaspoon ginger garlic paste
- 1 teaspoon lime juice
- 1/2 teaspoon salt, or to taste
For the 2nd marinade
- 1/2 cup cilantro/coriander leaves, along with tender stems
- 1/4 cup loosely packed mint leaves
- 2 to 3 green chillies, adjust as per desired heat
- 2 large garlic cloves
- 1/4 inch ginger
- 1/4 teaspoon tumeric powder
- 1/4 teaspoon cumin seeds
- Whole spices (3 cloves, 4 peppercorns, 3 green cardamom, 1/2 inch cinnamon)
- 2 tablespoons Greek yogurt/ hung curd
- 1 tablespoon heavy cream/ fresh malai
- 1 tablespoon oil
- Ghee, as required for basting
Instructions
- Transfer the chicken chunks into a sufficiently large bowl, add lime juice, ginger garlic paste and salt. Mix well and marinate for 30 minutes.
- Meanwhile, make the green spice paste. Transfer the cilantro, mint, ginger, garlic, cloves, peppercorns, cardamom, cinnamon, cumin seeds, turmeric powder and green chillies into the blender. Add about 1 to 1.5 tablespoons of water, grind to a smooth paste.
- After the chicken has marinated for 30 minutes, add this ground green spice paste, heavy cream/malai, hung curd/greek yogurt and oil to the chicken, mix well. Cover and let it marinate for about 4-5 hours or overnight for best results.
- Remove the chicken out from the refrigerator at least an hour prior to grilling. The chicken should be at room temperature. Preheat the oven to 400 F. Skewer the chicken pieces, transfer to a baking tray lined with aluminum foil. Bake for about 20 -25 minutes (depending on the size of your chicken pieces), turning once in between and basting with ghee, until the chicken is cooked through. Broil for an additional 3-4 minutes to get that charred look.
- Serve hot with onion rings, salad, lime wedges and a dip of your choice.
Notes
Bread rolls | stuffed bread potato rolls | aloo bread roll , a crispy and crunchy snack that’s perfect to satiate those small, mid-afternoon hunger pangs or great as an evening snack. Oh ! and these are a healthier version since they are air-fried.
Bread rolls | aloo roll | masala bread roll are a much loved Indian snack. Potatoes are known as aloo in Hindi . Spiced potato mixture is stuffed in a moist bread slice, given an oblong shape and deep fried. Ahh … delicious indeed! We all know anything DEEP FRIED is not very healthy ! Nonetheless, these make for a lovely snack to go along with your cuppa, or if you are feeling indulgent, probably you could enjoy these for breakfast on a lazy weekend.
As a child, I have fond memories of these bread rolls. Well, Mom wouldn’t really prepare these at home, as frankly, she never really made anything that required deep frying. Very rarely would that be a sight in her kitchen! However, sometimes we would sometimes purchase it from the local vendors. Watching them preparing the bread rolls was a treat in itself. One could hardly resist the urge to indulge in some of those piping hot bread rolls and bread Pakoras and other delicious goodies! Served with some spicy green chutney and ketchup, sheer bliss!!
I’m really not a fan of deep-fried foods and I rarely make them at home, although I do have my share of it when we dine outside. And that works just as well 🙂 I recently got this air fryer, it had been on my to buy list for a very long time. After a lot of thought, I finally decided to go for it, despite the lack of counter space in my kitchen. Heck !! I had to buy another table to accommodate this, but I have no complaints. I have been enjoying all my favorite fried foods at home. Potato fries, potato wedges, samosa’s, crisp fried okra and I intend trying so many more.
Thanks, Mom for posing so patiently for this pic 🙂
There are so many Indian potato recipes from snacks to desserts. It is that one veggie, that I guess everyone has stocked up in their pantry. Enjoy it fried, mashed, baked, as a binding agent in croquettes, vadas or stuffed in bread or parathas, either way, it is always delicious.
This bread roll recipe is always a favorite with kids. I sure did enjoy them as a kid and now I’m glad to see my son enjoy it as much! You can sneak in other veggies, or also add some shredded cheese to increase that yum factor.
For now, let’s move on to the recipe to make these delicious, guilt-free, air-fried bread rolls.
- LOOKING FOR MORE EVENING SNACKS WITH BREAD RECIPES? YOU MAY ENJOY THESE
- STEP BY STEP INSTRUCTIONS TO MAKE INDIAN STYLE BREAD ROLLS | STUFFED BREAD POTATO ROLLS | BREAD POTATO CUTLET
- HOW TO MAKE INDIAN STYLE BREAD ROLLS?
- Indian Bread Rolls Recipe | Air-Fried Indian Stuffed Bread Potato Rolls
LOOKING FOR MORE EVENING SNACKS WITH BREAD RECIPES? YOU MAY ENJOY THESE
- Chilli cheese toast
- Cream cheese sandwich bites
- Veg mayonnaise sandwich
- Cheese Corn Toast
STEP BY STEP INSTRUCTIONS TO MAKE INDIAN STYLE BREAD ROLLS | STUFFED BREAD POTATO ROLLS | BREAD POTATO CUTLET
1.Heat oil in a skillet, add cumin seeds, let it crackle.
2.Add ginger garlic paste along with finely chopped green chillies.
3.Add finely chopped onions, sauté until translucent.
4.Add green peas and sauté for a minute on medium heat.
5.Add turmeric, red chilli, cumin & coriander powder. Sauté for another 30 seconds on medium-low heat.
6.Mash potatoes coarsely with your fingers and add to the pan.
7.Also add salt, amchur powder, and garam masala. Mix well.
8.Sprinkle lemon juice (if using that instead of amchur powder) and cilantro leaves, mix and switch off the heat. Let the stuffing cool down to room temperature.
9.Divide this potato mixture into 9 equal cylindrical shaped patties.
10.Preheat the air fryer at 350 F/180 degrees C for 3 mins. Take some water in a shallow dish, dip the bread slightly in water, and remove it out immediately. If your bread slice is very soft, then do not dip it in water as it will get soggy, instead dip your finger in water and flatten the slice with the help of your moist fingers.
11.Squeeze out all the excess water by pressing the bread slice gently between your palms.
12.Take one potato mix patty and place it in the center of the bread slice.
13.Bring the 4 corners toward the center and seal the rolls, by pressing and squeezing gently. Make sure that the potato stuffing is completely enclosed in the bread slice. The slight moisture in the bread will help seal the rolls well.
14.Place the rolls in air fryer basket. Brush the remaining 1 tbsp of oil on all sides of the bread rolls.
15.Bake for about 15 minutes or until golden brown from all sides.
Stove-top method – Heat sufficient oil in a wok/kadai. Make sure that the oil is very hot. Deep fry the prepared rolls, keep turning sides. It should take about 1-2 minutes to attain a golden brown color If the oil is not sufficiently hot, the bread rolls will absorb a lot of oil. Test one roll, to set the correct temperature of the oil for deep frying.
You may also shallow fry these instead of deep frying, keep flipping the rolls until they are golden brown on all sides. Or you can also use the ebelskiver pan/paniyaram pan to fry these with minimal oil.
HOW TO MAKE INDIAN STYLE BREAD ROLLS?
Indian Bread Rolls Recipe | Air-Fried Indian Stuffed Bread Potato Rolls
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 2 Yukon gold potatoes, about 2 cups of mashed potatoes
- 1/2 tsp cumin seeds
- 1/2 tbsp ginger garlic paste
- 1 green chillI, finely chopped (adjust as per desired heat)
- 1/2 cup frozen green peas
- 1/4 tsp turmeric powder
- 1/4 tsp red chilli powder/cayenne pepper
- 1/4 tsp cumin powder
- 1/4 tsp garam masala
- 1/2 tsp amchur powder, or 1 tsp lemon juice
- 1 tsp coriander powder
- 1/2 cup finely chopped onions
- 2-3 tbsp chopped cilantro/coriander leaves
- 9 bread slices, of your choice
- 1 + 1 tbsp oil
Instructions
- Heat oil in a skillet, add cumin seeds, let it crackle.
- Add ginger garlic paste along with finely chopped green chillies.
- Add finely chopped onions, sauté until translucent.
- Add green peas and sauté for a minute on medium heat.
- Add turmeric, red chilli, cumin & coriander powder. Sauté for another 30 seconds on medium-low heat.
- Mash potatoes coarsely with your fingers and add to the pan.
- Also add salt, amchur powder, and garam masala. Mix well.
- Sprinkle lemon juice (if using that instead of amchur powder) and cilantro leaves, mix and switch off the heat. Let the stuffing cool down to room temperature.
- Divide this potato mixture into 9 equal cylindrical shaped patties.
- Preheat the air fryer at 350 F/180 degrees C for 3 mins. Take some water in a shallow dish, dip the bread slightly in water, and remove it out immediately. If your bread slice is very soft, then do not dip it in water as it will get soggy, instead dip your finger in water and flatten the slice with the help of your moist fingers.
- Squeeze out all the excess water by pressing the bread slice gently between your palms.
- Take one potato mix patty and place it in the center of the bread slice.
- Bring the 4 corners toward the center and seal the rolls, by pressing and squeezing gently. Make sure that the potato stuffing is completely enclosed in the bread slice. The slight moisture in the bread will help seal the rolls well.
- Place the rolls in air fryer basket. Brush the remaining 1 tbsp of oil on all sides of the bread rolls.
- Bake for about 15 minutes or until golden brown from all sides.
- Stove-top method- Heat sufficient oil in a wok/kadai. Make sure that the oil is very hot. Deep fry the prepared rolls, keep turning sides. It should take about 1-2 minutes to attain a golden brown color If the oil is not sufficiently hot, the bread rolls will absorb a lot of oil. Test one roll, to set the correct temperature of the oil for deep frying.
- You may also shallow fry these instead of deep frying, keep flipping the rolls until they are golden brown on all sides. Or you can also use the ebelskiver pan/paniyaram pan to fry these with minimal oil.
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Regards,
Freda
