Chicken Hariyali Tikka
This legendary dish is easy to make. The secret lies in the marinade- chicken rubbed with a paste made from crushed coriander and mint. Chicken legs may also be used. This recipe can be cooked in the frying pan or under the grill. I like the tikkas by themselves but you can also stuff them in a naan and top with mint chutney.
Ingredients
Serves: 4
- half a bunch fresh coriander
- 10 mint leaves
- 1 (2cm) piece fresh ginger
- 2 cloves garlic
- 1 tablespoon lemon juice
- 1 green chilli, seeded
- 1 tablespoon salt
- 450g skinless, boneless chicken breasts - diced
Directions
Prep:10min › Cook:20min › Extra time:3hr marinating › Ready in:3hr30min
- In a food processor or mixie, purée the fresh coriander, mint leaves, ginger, garlic, lemon juice, green chilli and salt. Place the chicken in a large bowl, and rub with the mixture. Cover, and refrigerate 2 to 3 hours.
- Cook in a large pan over medium heat till the inside is no longer pink and outside is golden brown, stirring often to prevent it from sticking to the pan. Or if using the grill. Preheat it and lightly grease a baking dish.
- Place the chicken in the baking dish, and grill 20 minutes, or until chicken juices run clear.
