Hariyali chicken tikka
HARIYALI CHICKEN TIKKA
INGREDIENTS
- Chicken – 300 gms [cubed ]
- Coriander leaves with tender stems chopped – 1 cup
- Mint leaves / pudhina – ¼ cup
- Ginger garlic paste – 2 tsp
- Green chilli – 2 or 3 or as per taste
- Garam masala pwdr – 3/4 tsp
- Chaat masala – 1/2 tsp
- Jeera pwdr – 1/4 tsp
- Kasoori methi pwdr – 1 tsp [optional ]
- Oil + ghee – ½ or 1 tbsp
- Lemon juice – 1 tsp
- Fresh curd – 4 tbsp
- Salt to taste
PREPARATION
- Clean ,wash ,rinse and pat dry the chicken .
- Grind all the above ingredients except oil and chicken. Into a fine paste. Don’t add water .
- Mix the chicken and the marinade paste very well and marinate for sometime or over night in fridge.
- NOTE – in restaurants they add green food colour
METHOD
Heat oil + ghee in a heavy pan .
Add the marinated chicken and mix , stir fry for a minute.
Cover the pan and allow the chicken to sweat [ leave water ] on medium heat .
Once the chicken sweats completely ,open the lid .
Now cook till the chicken is cooked and complete water evaporates .[ [until the juices dry out ].
You will also see oil trace all over after the water evaporates .
It takes 15 to 10 mins for the chicken to cook depending on the size of the chicken .
Once done sprinkle with chaat masala pwdr ,serve with green chutney + onion + lemon wedges + veg salad .
VARIATIONS FOR COOKING
- ***** you can also bake in preheated oven @ 180 * C for 15 to 20 minutes .
- We can also cook on stove topon direct flame .
- We can also shallow fry it .
- Or cook it in tandoor /grill .
NOTE
There is no need to marinate if cooking in the pan ,as the chicken cooks in its own juices and absorbs all masalas .
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