Learn how to make chicken hariyali kabab (chicken hariyali tikka) in oven, grill or simply in a pan. Find out the secret shortcut that can be used only with this hariyali chicken recipe.
Clean and chop the chicken into 1½ inch cubes. (note 1)
500 grams/1.1 pounds boneless chicken
Make hariyali marinade
Roughly chop coriander leaves and stems, mint leaves, chillies and ginger. Place them in a blender jar along with the spices, lemon juice and yogurt.
1 cup mint leaves, ½ cup coriander leaves, 3 green chillies, 2 inch piece of ginger, ¼ cup yogurt, 1 tablespoon lemon juice, 1 teaspoon coriander powder, ½ teaspoon garam masala, ¼ teaspoon turmeric, ½ teaspoon ground cumin, ½ teaspoon pepper, 1 teaspoon pink salt
Blend until you get a smooth paste.
Reserve and refrigerate ¼ cup of the marinade to use as chutney.
Marinate the chicken
Add the remaining green marinade to the chicken. Add mustard oil and mix well.
1 tablespoon mustard oil
Marinate overnight for the best results, if possible. If you're in a rush, marinate for a minimum of 30 minutes.
Bake chicken hariyali kababs
Thread the marinated chicken cubes onto skewers. Place the skewers on a baking pan lined with foil. Baste with the oil-ghee mixture.
1 tablespoon cooking oil, 1 teaspoon melted butter or ghee
Place in the oven. Roast for 10 minutes.
Take out the pan and baste with oil+ghee again.
Change the oven setting to “broil” and cook for 6 to 8 minutes more, until browned.
Serve with the reserved chutney.
Cook hariyali kababs in a pan
Thread the marinated chicken onto skewers. Spread about ½ of the oil-ghee mixture in a grill pan or a regular one.Place the skewers on the greased pan and cook for 5 minutes. Keep basting with the remaining oil+ghee.Turn the skewers and baste. Cook for 5 to 6 more minutes.
Cook hariyali kebabs using grill
Shake off excess marinade and thread the chicken onto skewers. Grill for 12 to 14 minutes, basting and turning once halfway through.
How to cook kababs without skewers
In the oven: Line a sheet pan or baking pan with parchment paper. Place the marinated chicken cubes at least 1 inch apart from each other. Baste with ghee+oil and roast at 230°C/ 446°F for 8 minutes. Flip each of the kababs. Change the oven setting to broil and cook for 5 to 6 minutes until they are browned.
In a pan: Place the chicken cubes on the greased pan. Ensure that they are placed well apart. Cook on one side for 5 minutes while basting with oil+ghee. Flip each kabab with tongs and baste it with oil again. Cook for 5 more minutes.
Video
Notes
Tenderize: If you’re using chicken breast, and marinating the chicken for more than half an hour, the yogurt marinade is enough to tenderize the chicken. If you’re marinating only for 30 minutes, use this hack to tenderize chicken breast before marinating. That way you’ll get super soft and juicy kababs.
Blot: After cleaning and tenderizing, blot the chicken with paper towels to remove extra moisture. This will help brown the kababs.
Garam masala: I use homemade garam masala made by roasting the whole spices individually and grinding them. Some store-bought garam masalas may have a raw flavor. In that case, add garam masala (later on) to the chicken directly (when you add mustard oil) rather than blending it with other spices.
Flavor hack: To enhance the amazing hariyali flavors, add a pinch of sugar to the marinade.
How to make well-browned tender hariyali kebabs: Whatever method you use to cook, grilled, oven-roasted or pan-fried, with or without skewers ensure 3 things:
Shake off the excess marinade before cooking.
Place the chicken pieces well apart from each other.
Baste all sides of the kababs with the oil-ghee mixture.
Cooking time: The total time for this recipe does not include the time for tenderizing (20 minutes).
Nutrition Facts
Easy Chicken Hariyali Kabab Recipe
Amount per Serving
Calories
248.3
% Daily Value*
Fat
12.1
g
19
%
Saturated Fat
2.4
g
15
%
Trans Fat
0.1
g
Polyunsaturated Fat
2.4
g
Monounsaturated Fat
5.8
g
Cholesterol
84.7
mg
28
%
Sodium
859.6
mg
37
%
Potassium
596.8
mg
17
%
Carbohydrates
6.3
g
2
%
Fiber
2.5
g
10
%
Sugar
2
g
2
%
Protein
27.8
g
56
%
Vitamin A
701.5
IU
14
%
Vitamin C
11.5
mg
14
%
Calcium
62.1
mg
6
%
Iron
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.