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.
This Hariyali Chicken Kabab (Green Chicken Kabab) was printed from https://mariasmenu.com/chicken/hariyali-chicken-tikka.
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