Or hariyali chicken tikka.
A super simple 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, for additional flavour. Add half a cup of spinach leaves to make pahadi chicken kebabs / tikka.
Marinate the chicken for atleast 4 – 6 hours, preferably overnight. The almonds and cashew nuts are added for creamier texture, much like reshmi kebabs.
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 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
Fine grind all the marination ingredients, except hung curd. Mix the paste and hung curd. Add the marinade to the chicken pieces and mix well.
Leave the chicken to marinate for a few hours for better flavour.
Cook the hariyali chicken kebabs using your preferred cooking method (BBQ / grill...).
I usually serve hariyali chicken kebabs with a chicken kebab pulao cooked using the same marinade.
Visit the appetisers section for more small plates recipes. Take a look at the mains for Indian meal ideas.
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