Hariyali Chicken Tikka

Green Goddess Tikka

Every time I make these tikka 'kebabs' I'm in rapture with excitement. The vivid green marinade exudes health and vitality and once they've been on the BBQ or under a grill they're irresistible, charred, smoky and tender all at the same time with a kick of chilli and earthy herbs. Hariyali chicken tikka is a total keeper and the wait for the marinade to soak into the chicken is well rewarded. Trust me this is love at first bite, get stuck in.

Feeds 4+

Ingredients

  • 6 boneless, skinless chicken thighs, cut into generous bite sized chunks
  • 1 tbs olive oil
  • Fistful of fresh leaf coriander
  • 2 tbs fresh mint leaves
  • 60g spinach leaves
  • 1 tbs lemon juice
  • 3 tbs whole Greek yoghurt
  • 2 tbs ginger and garlic paste
  • 1 tsp cumin powder
  • 4 green chillies
  • 1 tsp salt

As featured in

CURRY
MEMOIRS

How To Make Hariyali Chicken Tikka

  1. Apart from the chicken pop everything into a blender and pulse until the marinade is a vivid green.
  2. Pop the chicken thigh pieces into a bowl and pour the marinade over the chicken and massage thoroughly. Cover it with foil/cling film and refrigerate for at least 2 hours, better overnight.
  3. Heat the BBQ until the coals are white, grease the grill with some oil and then place the chicken pieces on top. Close the BBQ lid and cook for approx 8 minutes on one side, the chicken should bear some grill marks, flip over, close the lid and contine to grill for another 8 minutes or until the chicken is cooked through, crispy on the outside and still tender.
  4. Alternatively cook under a medium high grill and cook for around 8-10 minutes on either side until the chicken is cooked through, crispy on the outside and still tender.
  5. Serve the Hariyali Chicken Tikka over a salad, on top of a warmed flatbread with a blob of yoghurt and a squeeze of lime!




LIKE THIS
TRY THESE

Green Goddess Tikka

Every time I make these tikka 'kebabs' I'm in rapture with excitement. The vivid green marinade exudes health and vitality and once they've been on the BBQ or under a grill they're irresistible, charred, smoky and tender all at the same time with a kick of chilli and earthy herbs. Hariyali chicken tikka is a total keeper and the wait for the marinade to soak into the chicken is well rewarded. Trust me this is love at first bite, get stuck in.

Feeds 4+

Ingredients

  • 6 boneless, skinless chicken thighs, cut into generous bite sized chunks
  • 1 tbs olive oil
  • Fistful of fresh leaf coriander
  • 2 tbs fresh mint leaves
  • 60g spinach leaves
  • 1 tbs lemon juice
  • 3 tbs whole Greek yoghurt
  • 2 tbs ginger and garlic paste
  • 1 tsp cumin powder
  • 4 green chillies
  • 1 tsp salt

Buy the book

CURRY
MEMOIRS
LIKE THIS
TRY THESE



Got a particular ingredient or dish in mind? Try searching for it...