Mint Chicken Kebabs
Updated: Nov 25, 2021
Or hariyali chicken tikka.
A super simple chicken small plates recipe to put together and even easier to cook – BBQ it or just grill it on a pan… tastes great either way!
You could add a handful of coriander leaves to this recipe of mint chicken kebabs or pudina chicken kebabs, for additional flavour.
Add half a cup of spinach leaves to this recipe of mint chicken kebabs to make pahadi chicken kebabs / tikka.
Marinate the chicken for atleast 4 – 6 hours, preferably overnight.
If you're short on time, go ahead and cook the marinated chicken after 20-30 minutes of marination.
The almonds and cashew nuts are added for creamier texture, much like chicken reshmi kebabs.
This Raw Mango and Mint Chutney is the perfect condiment to go with this recipe of Mint Chicken Kebabs. Take a look at the other Indian Condiment recipes to pick your favourite.
You may also want to try these Chicken Kebab recipes and more Chicken Small Plates recipes.
And these vegetarian, vegan, gluten free Lobia ki Shami Kebabs
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Prep: 20 minutes
Marination: preferably overnight or minimum 4 hours
Cooking: 8 - 10 minutes, per batch of tikka (varies as per your cooking method)
Ingredients to make Mint Chicken Kebabs
500 gms chicken – cut in to bite size pieces (preferably boneless)
1 cup hung curd
2-3 tsp normal curd (not drained) - helps with fine grinding all the ingredients
Half a bunch (or 1 cup) of mint leaves
Half of a medium size onion
6-7 cashew nuts
6-7 cloves of garlic
2 inches piece of ginger
3-4 cloves (laung)
7 - 8 black peppercorns
7 - 8 green chillies (yes, this is spicy! or adjust to your preference)
2 tsp salt or to taste
Method of making Mint Chicken Kebabs
To make 1 cup of hung curd, simply place 2 cups of yoghurt or curd in a muslin cloth. Tie the ends together and hang this muslin cloth potli (bag) over your kitchen sink. Place a bowl below it to collect the whey.
Or place the muslin cloth potli on a colander to drain. Again keep a bowl below the colander to collect the whey.
If you like, you could just use Greek yoghurt, no need to strain then.
Fine grind all the marination ingredients, except hung curd. Add a little regular yoghurt or curd to help with grinding the marination ingredients. Mix the marination paste and hung curd.
Try and get fresh mint leaves; the fresher your herbs the better the flavours of your mint chicken kebabs.
Add the marinade to the chicken pieces and mix well i.e. massage the chicken pieces well with the marinade. Leave the chicken to marinate for a few hours for better flavour.
Ideally, leave the chicken to marinate overnight or for a minimum of 4-6 hours. If you're short on time or want to cook up a quick meal in under 20 minutes, go ahead and use freshly marinated chicken. If however, you can manage it, leave the chicken to marinate for 20-30 minutes.
Cook the hariyali chicken kebabs using your preferred cooking method (BBQ / grill...).
Ideally, these mint chicken kebabs are served as appetisers / small plates. I though, usually serve hariyali chicken kebabs with a chicken kebab pulao cooked using the same marinade.
More chicken appetisers and small plates recipes here.
Visit the appetisers section for a variety of small plates recipes. Take a look at the mains section for simple and effortless Indian meal ideas.
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