Hariyali chicken kebabs may not be the most famous tandoori chicken tikka but they taste so good and should be tried.
Hariyali chicken tikka kebabs have to be right up there in my top five favourites. I love the deep green colour and the flavour is out of this world gorgeous.
The flavour of these succulent kebabs is amazing. Hariyali chicken tikka kebabs are best cooked on skewers if you have them. That is of course the same with all tandoori chicken tikka. The meat cooks not only from the heat of the coals but the hot skewer. The produces really tender and juicy pieces of meat.
So you could cook these on a regular barbecue grill or even in the oven but if you have metal skewers, use them.
Rotating the skewered chicken often causes problems for beginners. They stick the skewer directly through the meat. When they place it over the coals and try to turn the skewers, the meat slides with the skewer making it difficult to evenly cook the meat.
What you should be doing is weaving the skewer though the meat. This keeps the chicken tikka secure so that it doesn’t slide.
Be sure to keep some of the marinade aside to brush over the chicken pieces just before serving.
International & UK Orders
- 6 Chicken Breasts - cut into bite sized pieces
- 4 tablespoons vegetable oil
- 1 onion - finely chopped
- 2 tablespoons garlic and ginger paste ( equal amounts of garlic and ginger blended with a little water)
- 2 - 8 green chilli peppers - finely chopped
- 3 large handfuls of baby spinach leaves
- Juice of two lemons
- 1 handful of coriander (roughly one Aldi bag of coriander)
- 15 mint leaves
- 20 roasted cashews
- 100g butter
- 1 tablespoons garam masala
- 1 tablespoon cumin powder
- 1/2 teaspoon turmeric
- 3 tablespoons thick plain yogurt
- Salt and pepper to taste
- In a large pan or wok, heat the oil over medium heat.
- When hot, pour in your chopped onions and green chillies
- Fry until the onion is translucent and soft.
- Now add the garam masala, cumin and turmeric and stir it all up.
- Add the spinach and garlic and ginger paste and stir it all into the onions. As you cook, the spinach will wilt.
- Remove this from the heat and allow to cool for a few minutes.
- In a blender, blend the spinach and onion mixture with the lemon juice, cashews, butter, mint, fresh coriander and yogurt. You may need to add a little water to do this.
- Once blended, check for seasoning and add salt and pepper to taste.
- Take about a cup full of the marinade out and set aside for later.
- Pour the remaining marinade over the chicken pieces and allow to marinate for 30 minutes to 24 hours. The longer the better.
- When ready to cook, light your charcoal until white hot.
- Skewer the chicken pieces and place over the hot coals. Be sure to rotate the skewers regularly so that the meat chars on the exterior and cooks evenly through.
- Just before serving, baste with the marinade you set aside earlier.
I hope you enjoy this hariyali chicken kebab recipe. If you do get a chance to try it, please let me know what you think by leaving a comment.