Hariyali Chicken Tikka


Hariyali Chicken Tikka  is a classic North Indian starter/Appetizer. This non-vegetarian recipe is prepared with juicy boneless chicken thighs, marinated in the blended mixture of mint leaves, coriander leaves, curd along with a melange of flavorsome spices. Chicken legs may also be used, or a combination of legs and breasts. Easy to prepare at home, this appetizer recipe would be loved by everyone in your house. Try making this scrumptious appetizer over the weekend and enjoy with your friends or family members.

This recipe is cooked in the oven, but will work well on the grill and even on the stove-top using a cast iron pan. I have used the Barbecue Grill to make this recipe, which gives you the best flavor and tastes delicious. Serve it hot with mint chutney, yogurt dip or any dip of your choice. You can also serve it with Naan, corn or onion rings. I have added Step by Step Pictures for this recipe. Let’s get started.

Cuisine: Indian
Preparation Time: 15 Minutes

Resting Time: 4 – 5 Hours
Cooking Time: 25 Minutes
Serving Size: 3 People

Boneless Chicken500 grams
Turmeric Powder1/4 tsp
Chilli Powder1 tsp
Cumin Powder1 tsp
Garam Masala Powder1/2 tsp
Hung curd*3 tsp
Salt To Taste
Butter/Ghee2 – 3 tbsp
To Grind:
Garlic4 cloves
Ginger2 inch piece
Green Chilli3 – 4
Coriander LeavesA Handful
Mint LeavesA Handful
WaterAs Required


  • Take all the required ingredients for preparing the Hariyali Chicken Tikka.
The Required Ingredients

To Grind:

  • In a mixer jar add garlic, ginger, green chilies, mint leaves, coriander leaves, little water and grind to a smooth paste.

Add the ingredients needed to grind in a mixer jar
Blend it to a smooth paste

For Marination:

  • Take a Large mixing bowl, add the grinded/blended paste, then add turmeric powder, chili powder, cumin powder, garam masala powder, salt to taste, lemon juice, hung curd and mix it together using a whisk.
Mix the spices with the masala paste
  • Add the boneless chicken pieces into the masala, mix and coat all the chicken pieces with the masala.
Add the chicken pieces
Coat and mix the chicken pieces
  • Cover and refrigerate for 4 – 5 hours. The more time you marinate, the chicken will get coated well with the masala.
Cover and refrigerate

To Grill:

  • After 5 hours, Skewer the marinated chicken pieces.
Skewer the marinated chicken pieces
Skewers ready to be grilled
  • Now transfer the skewers to the grill.
Transfer to the grill
  • Grill it for 8 minutes on each sides. After 8 minutes, brush it with butter/ghee. Turn it over and grill it for an another 8 minutes or until chicken is cooked.
Brush it with some butter/ghee
Turn it over and grill
  • Mouth watering Hariyali Chicken Tikka is ready to serve, you can serve hot with mint chutney, yogurt dip or any other dip of your choice.
Hariyali Chicken Tikka is Ready to Serve

Please do try this recipe and share it with your family and friends! I would love to hear what you think if you try this recipe. Just post a comment in the recipe below. Tag me on Instagram @sweetkaaramcoffee if you make this, or any of my other recipes, I’ll re-share on my stories.

  • *To make Hung Curd – In a strainer place the Muslin/Cheese cloth & add the Curd. Tie it & drain the excess water. Hung Curd is ready.
  • You can also grill it using the oven. Preheat oven to 375 degrees Fahrenheit. Bake/Grill the skewers with chicken pieces. Grill it for 8 minutes on each sides. After 8 minutes, brush it with butter/ghee. Turn it over and grill it for an another 8 minutes or until chicken is cooked.
  • You can also use a cast iron pan to grill it on the stove-top.

2 Comments Add yours

  1. Sujitha says:

    Very nice …explained in a very simple way

    Liked by 1 person

    1. Karthigha says:

      Thank you 😊


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