HARIYALI CHICKEN RECIPES

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CHICKEN HARIYALI TIKKA RECIPE | ALLRECIPES



Chicken Hariyali Tikka Recipe | Allrecipes image

Chicken breast meat is rubbed with an intoxicating paste made with cilantro, mint, and other distinctive flavors. Chicken legs may also be used, or a combination of legs and breasts. This recipe is cooked in the oven, but will work well on the grill. Serve hot with onion rings.

Provided by HEERU

Categories     World Cuisine    Asian    Indian

Total Time 3 hours 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 7

1 cup finely chopped fresh cilantro
½ cup finely chopped fresh mint leaves
1 tablespoon ginger garlic paste
1 tablespoon lemon juice
1 tablespoon green chile paste
1 tablespoon salt
1 pound skinless, boneless chicken breast halves - cut into chunks

Steps:

  • In a large bowl, grind together the cilantro, mint leaves, ginger garlic paste, lemon juice, green chile paste, and salt. Place the chicken in the bowl, and rub with the mixture. Cover, and refrigerate 2 to 3 hours.
  • Preheat the oven broiler. Lightly grease a baking dish.
  • Place the chicken in the baking dish, and broil 20 minutes, or until chicken juices run clear.

Nutrition Facts : Calories 147.2 calories, CarbohydrateContent 3 g, CholesterolContent 64.7 mg, FatContent 2.8 g, FiberContent 0.3 g, ProteinContent 24 g, SaturatedFatContent 0.8 g, SodiumContent 1966.2 mg, SugarContent 0.9 g

GUSTO TV - HARIYALI CHICKEN KEBAB



Gusto TV - Hariyali Chicken Kebab image

Provided by GUSTOTV.COM

Yield 4 to 6

Number Of Ingredients 19

Marinade
1/2 cup spinach leaves, stems removed (optional)
1 cup (250 mL) fresh cilantro leaves
1 cup (250 mL) fresh mint leaves
2 tablespoons (30 mL) vegetable oil
1/2-inch (4 cm) piece fresh ginger 6 to 8 cloves garlic, roughly chopped
3 to 4 green serrano or bird’s eye chilies, seeds removed, roughly chopped
2 teaspoons (10 mL) ground coriander
1 teaspoon (5 mL) ground cloves
1 1/2 teaspoons (7.5 mL) garam masala
1/2 teaspoon (2.5 mL) red chili powder
1/4 teaspoon (1 mL) ground turmeric
3 tablespoons (45 mL) plain yogurt (not low-fat)
For the chicken
14 ounces (400 g) skinless, boneless chicken breast
2 Spanish onions, cut into 1-inch (2.5 cm) wedges
3 lemons, cut into wedges for the kebabs, plus 1 halved lemon for final juicing
2 tablespoons (30 mL) vegetable oil
Bamboo skewers, soaked in cold water for 15 minutes

Steps:

  • To a food processor, add the spinach, cilantro, mint, ginger, garlic, fresh chilies, ground coriander, ground cloves, garam masala, chili powder, turmeric and vegetable oil, and blend to a fine pure. Add the yogurt, and process until well combined.
  • Wash the chicken, pat dry with paper towels, and cut into 1-inch (2.5cm) cubes. Place in a bowl. Add the paste and toss to coat well. Cover the chicken, and leave to marinate in the refrigerator for at least 30minutes or overnight.
  • Wipe off the excess marinade from the chicken. Thread pieces of chicken, onion wedges, and lemon wedge onto each skewer in an alternating pattern. Place the skewers on a baking sheet. Drizzle the kebabs with the oil and sprinkle with salt.
  • Preheat the grill to medium (350F/180C), then clean and oil the grill grates to prevent sticking.
  • Lay the skewers on the grill, sliding a piece of aluminum foil under the exposed part of the skewers to prevent burning. Grill for 4to 5minutes per side, or until slightly crispy and golden and fully cooked.
  • Transfer the skewers to a plate, and tent loosely with foil, letting it rest for 5minutes. When ready to serve, drizzle with the juice of a lemon.

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