Sunday, September 6, 2015

Hariyali Chicken Tikka

We had a pretty crazy Saturday night this weekend. After a long period , I was happily laughing with all my teeth out and giggled that screeched the numbness of the soaring night. Our adda session lasted pretty long and when we became aware of it when it was already near midnight. Everyone was in a relaxed mood and suddenly we all decided to eat out. So at midnight, we got out on the street, we walked and reached our all time last stop l’automatic and ordered falafel, kafta and roasted chicken. The food was good, the French fries were good, the falafels were crispy...and I had my first night out.:P

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Since I have bought the Crockpot I was eager to try it out. I really wanted to make Tanduri Chicken, but then I thought let’s start with some simpler recipe. A simple chicken tikka would have been great, but how can I wave out the flavourful fresh coriander leaves...and hence here I am with my favourite Chicken Hariyali Tikka.

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Actually, I made this dish with large chicken pieces, but you can easily put them through a skewer and then grill and it’s really not a problem. Flavour wise, you should definitely use mustard oil along with the fresh coriander leaves and roasted gram flour, as they particularly impart a lot of flavour.

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Tiny winy chicken morsels or juicy succulent drumstick....this pretty good looking aromatic appetizer will never fail you.

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Hariyali Chicken Tikka
Serves 2-3
chicken tikka recipe

500gm chicken (boneless preferably)
2 bunches of fresh coriander leaves
1 medium onion
7-8 cloves of garlic
1 inch stick of ginger
4-5 whole green chillies (adjust according to your heat tolerance)
½ cup thick curd
2 tsp garam masala powder
1 tsp cumin powder
1 tsp coriander powder
2-3 tsp roasted gram flour
1 tbsp mustard oil
1 tsp chat masala powder
6-8 whole black peppercorns
Juice of 1 lemon
2 tbsp oil / melted butter for basting

Note: You can also put the chicken morsels into skewer and then bake / grill them.

In a blender blend together the onions, garlic, ginger, fresh coriander leaves, thick curd, roasted gram flour, salt and green chillies. Blend everything until you get a very smooth paste.
If you are using small boneless chicken pieces, there is no need to slit them. But if you are using chicken legs or other chicken pieces on bone, slit them with your knife 3-4 times, on both the sides.
In a bowl take the chicken pieces, and add in the mustard oil, lemon juice, cumin powder, coriander powder, garam masala powder and the prepared paste. Rub the paste generously over the chicken pieces.
Let the chicken marinate for minimum 1-2 hours.
If you are using Tandoor / Grill for making the tikkas, make them according to the manual.
Here I am posting other 2 methods of making Chicken Tikka.

Microwave Method:
Pre-heat your oven to 300F.
Take a baking tray and cover it with a baking sheet.
Put the chicken pieces on the tray and baste with oil generously.
Bake them in the oven on 300F for 20-25 minutes or until the chicken is cooked properly.
After 10 minutes pull the tray out of the oven, baste with oil again and flip the chicken pieces.
Finally you may get some charred marks on the chicken which is okay and pretty much desired.
Once done, take a frying pan and heat the rest of the oil there. Put the flame on highest and toss the chicken tikkas with some onion slices and salt, on the frying pan for 2-3 minutes.
Sprinkle the chat masala over them.
Serve hot with the chutney or sauce of your choice.

Grilling Pan / Griddle Pan Method:
Heat 1 tbsp oil on the pan, and put the flame on high.
When the oil is smoking hot put the chicken pieces on the pan with each of them touching the surface of the pan.
Cook them like this for 3-4 minutes, baste them with some oil and flip over.
Cook the other side in the same way. Keep on basting the chicken pieces with oil, whenever you feel they are getting dry. If they get dry and there is no oil, they will stick to the pan. Some parts of the chicken may get charred due to the high flame, but that is completely okay.
When they are done, sprinkle the chat masala over them and transfer the chicken pieces to a bowl and sauté some onions in the same pan.
Mix them before serving.

Serve hot with your choice of chutney or sauce.

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