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Tender chicken pieces marinated in a vibrant, fresh paste of cilantro, mint, and green chilies, then grilled to perfection. This classic North Indian appetizer is bursting with herby, tangy flavor.
Prepare the green paste: In a blender, combine the coriander leaves, mint leaves, green chilies, ginger garlic paste, soaked and drained cashews, and lemon juice. Blend to a smooth paste, adding a tiny splash of water only if needed to get the blades moving.
Make the marinade and marinate the chicken: In a large bowl, whisk the hung curd until smooth. Add the prepared green paste, roasted besan, garam masala, chaat masala, salt, and vegetable oil. Mix well to combine. Add the chicken cubes to the marinade and toss until every piece is well-coated. Cover the bowl and refrigerate to marinate for at least 2 hours, or preferably overnight for best flavor.
Cook the tikka (Oven Method): Preheat your oven to 400°F (200°C). Thread the marinated chicken pieces onto soaked wooden or metal skewers, leaving a small gap between each piece. Place the skewers on a baking tray lined with foil or parchment paper. Bake for 15-20 minutes, turning halfway through and basting with melted butter. For a charred effect, broil on high for the last 2-3 minutes, watching carefully to prevent burning.
Serve the Hariyali Tikka: Once cooked, let the tikkas rest for a few minutes. Sprinkle with a little extra chaat masala and serve hot with onion rings, lemon wedges, and mint chutney.
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Tender chicken pieces marinated in a vibrant, fresh paste of cilantro, mint, and green chilies, then grilled to perfection. This classic North Indian appetizer is bursting with herby, tangy flavor.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 372.2 calories per serving with 39.61g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
Replace chicken with firm tofu or large mushroom caps. Use a plant-based yogurt like coconut or cashew yogurt for the marinade.
Substitute the hung curd with a thick, dairy-free yogurt and use oil instead of butter for basting.
Omit the cashews from the marinade. The consistency will be slightly less creamy but the flavor will still be delicious.
Reduce or completely remove the green chilies to make a mild, non-spicy version that kids will enjoy.