Remember this recipe? Well, this Hariyali Chicken Tikka is a different version of it.
I love the combination of coriander and mint, add some fennel seeds to it and the end result is packed with flavors. Now, let me rewind my earlier cooking days.
Mint never made an appearance in my kitchen for the first few years of my cooking. Even when I made biriyani, I never used it. I remember people asking me in the comment section of biriyani recipes, why there is no mint and can they add it.
The thing is we never used mint at home, it was just coriander leaves. So I continued the same. I dont know when exactly Mint made an entry into my kitchen, wait a min… now I remember! I started buying Mint as a garnish for the food photos and slowly from being a prop, it got promoted to an extra and from there it slowly worked into being a “must buy” member of my shopping list.
So, tell me is there any such ingredient which you’ve started using at a later stage and wondered why you never used it before?
Anyways, these days I tend to use Mint lavishly, may be I’m trying to make up for the lost time. So as I said, I love the combination of coriander and mint, with a touch of fennel. Needless to say, I love this kabab.
It’s a very easy recipe with easily available ingredients. You can prep it in advance and the cooking time is also kinda less. I served it as starters for one of our dinner parties and our friends loved it.
I do hope you also enjoy this flavor packed kababs. Give it a try!
Hariyali Chicken Kabab (Green Chicken Kabab)Print
- 250 gms Skinless boneless chicken thighs refer notes
- 1/2 cup Coriander leaves
- 1/4 cup Mint leaves
- 1.5 tsp each Chopped ginger & garlic
- 1 tbsp + 1 tsp Lemon juice
- 1/4 tsp Fennel seeds
- 1/4 tsp Whole black pepper
- 1 Green chilli chopped
- 2 – 3 tsp Ghee
- 2 tbsp Oil
Clean the chicken pieces and pat them dry with a kitchen towel.
Grind together all the ingredients from coriander leaves to green chilli to a smooth paste. Do not add water.
Marinate the chicken pieces with the ground paste and salt for 1 hour.
Heat oil in a wide pan. Add chicken pieces. Cover and cook for 5-6 mins. Remove the lid and flip the chicken pieces. Cover and cook for another 5-6 minutes. If you want charred chicken, increase the heat to medium and cook for 2-3 mins on each side.
Brush the cooked chicken pieces with 2-3 tsp of ghee. Apart from giving a nice sheen, the ghee adds extra flavour and keeps the meat juicy.
You can serve it with some yogurt dip. Add some minced garlic, lemon juice and some herbs like dill or parsley.
You can also use chicken breasts (skinless & boneless) instead of thighs. The cooking time might vary. However I prefer the taste and texture of thigh pieces to breast pieces. You can refrigerate the marinated chicken pieces for a day.