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
CURRYMEMOIRS
How To Make Hariyali Chicken Tikka
- Apart from the chicken pop everything into a blender and pulse until the marinade is a vivid green.
- 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.
- 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.
- 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.
- Serve the Hariyali Chicken Tikka over a salad, on top of a warmed flatbread with a blob of yoghurt and a squeeze of lime!
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
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