HARIYALI CHICKEN TIKKA | HARA CHICKEN TIKKA KEBAB | CHICKEN TIKKA RECIPE

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño provides heat with similar flavor.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley offers a milder flavor alternative.

mint

🥗Healthier: basil

💰Cheaper: dill

Basil gives a fresh taste while being more accessible.

Prepare hung curd by straining water from curd or plain yogurt using a strainer or cloth to achieve thick curd without water (takes 1.5 to 2 hrs).

Chop coriander leaves, mint leaves, ginger, garlic, and green chillies into pieces.

Blend coriander leaves, mint leaves, ginger, garlic, and green chillies in a blender with around 2 tbsp water to make a coarse paste.

In a bowl, mix all marinade ingredients: hung curd, green paste, turmeric powder, cumin powder, pepper powder, garam masala powder, kasuri methi powder, salt, lemon juice, and oil.

Add chicken pieces to the marinade and mix well to coat them.

Skewer the marinated chicken pieces onto kebab sticks, folding each piece as necessary.

Heat oil in a pan or tawa and place the skewers side by side.

Fry on medium-high heat for 3 minutes until light brown, then flip to the other side and fry for another 3 minutes.

Turn skewers to the side and roast for 2 minutes on medium heat, then flip and roast for another 2 minutes.

Continue frying on all sides for a total of another 5-6 minutes, flipping every 2 minutes until kebabs are browned and cooked evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens