📝 About This Recipe
Originating from the vibrant kitchens of North India, Hariyali Chicken Kebab is named for its striking 'Hariyali' (greenery) hue, derived from a lush blend of fresh cilantro and mint. These succulent morsels are marinated in a velvety mixture of yogurt, green chilies, and aromatic spices before being charred to perfection. The result is a smoky, tender appetizer that delivers a refreshing herbal punch followed by a gentle, warming heat.
🥗 Ingredients
The Protein
- 500 grams Chicken Thighs (boneless, skinless, cut into 1.5-inch cubes)
- 1 tablespoon Lemon Juice (for the first marinade)
- 1/2 teaspoon Salt (to taste)
The Green Masala Paste
- 1 cup Fresh Cilantro (packed, including tender stems)
- 1/2 cup Fresh Mint Leaves (packed)
- 3-4 pieces Green Chilies (deseeded for less heat if preferred)
- 1 tablespoon Ginger-Garlic Paste (freshly made for best flavor)
The Velvety Marinade Base
- 1/2 cup Greek Yogurt or Hung Curd (thick and creamy)
- 1 tablespoon Gram Flour (Besan) (roasted lightly in a pan)
- 1 teaspoon Garam Masala (high-quality blend)
- 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1 tablespoon Mustard Oil (provides authentic smoky aroma)
- 1/4 teaspoon Black Salt (Kala Namak) (for a tangy depth)
Finishing and Garnish
- 2 tablespoons Melted Butter (for basting)
- 1 teaspoon Chaat Masala (for sprinkling)
- 1 cup Onion Rings (for serving)
👨🍳 Instructions
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1
Start by patting the chicken pieces completely dry with paper towels. Place them in a bowl and toss with lemon juice and salt; let this sit for 15 minutes while you prepare the greens.
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2
In a blender, combine the cilantro, mint, green chilies, and ginger-garlic paste. Pulse into a smooth, thick green paste, adding only a teaspoon of water if absolutely necessary.
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3
In a large mixing bowl, whisk the thick Greek yogurt until smooth. Add the green masala paste, roasted gram flour, garam masala, crushed kasuri methi, black salt, and mustard oil.
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4
Mix the marinade thoroughly until it is a uniform, vibrant emerald color. Taste the marinade and adjust salt if needed.
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5
Add the chicken pieces to the marinade, ensuring every nook and cranny is well-coated. Cover and refrigerate for at least 2 hours, or ideally overnight for maximum tenderness.
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6
If using wooden skewers, soak them in water for 30 minutes to prevent them from burning during the cooking process.
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7
Preheat your oven to 425°F (220°C) on the convection setting, or prepare a charcoal grill for medium-high heat.
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8
Thread the marinated chicken onto the skewers, leaving a tiny bit of space between pieces to ensure even cooking and browning.
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9
Place the skewers on a wire rack set over a baking tray (this allows air to circulate). Bake for 12-15 minutes, turning once halfway through.
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10
For the last 2-3 minutes, switch the oven to the broiler (grill) setting. Baste the chicken generously with melted butter.
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11
Broil until the edges of the chicken develop beautiful charred, dark brown spots, which mimic the traditional tandoor effect.
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12
Remove from the oven and let the kebabs rest for 5 minutes to allow the juices to redistribute, ensuring a succulent bite.
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13
Slide the chicken off the skewers or serve them on the sticks, immediately dusting with a generous pinch of chaat masala.
💡 Chef's Tips
Always use 'Hung Curd' or thick Greek yogurt; watery yogurt will make the marinade slide off the chicken. Roasting the gram flour (besan) is crucial as it acts as a binding agent and adds a nutty depth to the flavor profile. For an authentic smoky flavor without a tandoor, use the 'Dhungar' method: place a red-hot charcoal in a small bowl inside the marinade pot, drizzle with ghee, and cover for 5 minutes. Don't overcook the chicken; thigh meat is forgiving, but 15-18 minutes is usually the sweet spot for juiciness. If the green color isn't vibrant enough, avoid food coloring—instead, blanch the spinach or mint briefly before blending.
🍽️ Serving Suggestions
Serve hot with a side of cooling Mint-Yogurt Chutney and thinly sliced pickled red onions. Pair with a fresh Laccha Paratha or garlic-buttered Naan for a more substantial meal. Accompany with a chilled glass of salty Lassi or a crisp Indian Lager to balance the spices. Place over a bed of fragrant Jeera (Cumin) Rice for a colorful main course presentation. Garnish with fresh lemon wedges to squeeze over the kebabs just before the first bite.