Ingredients:
Chicken breast – 750 grams (cut into cubes)
Coriander Leaves - 20 sprigs (tender)
Mint Leaves– from 15 sprigs
Green Chilies – 3 (medium)
Dry Fenugreek Leaves (Kasoori Methi) – 1 teaspoon
Yogurt – 3 teaspoons
Garlic (jumbo size) – 1 clove (finely minced)
Fresh Ginger – 1 inch (finely minced)
Salt - per needed taste
Cooking Oil for frying and basting
Metal Skewers
Method:
Let’s marinate first:
Heat one teaspoon of oil in a small frying utensil.
To the oil, add the mint leaves.
Fry for 3-5 minutes.
Remove from burner and allow it to cool.
In a blender, add coriander leaves, mint leaves, green chilies, curd, and grind them into a paste. (If required, add little water)
Mix the chicken pieces, grinded paste, minced garlic and ginger, salt, and kasoori methi in a bowl.
Cover the bowl and let the chicken marinate in the refrigerator for 4-6 hours, preferably eight hours (I marinated it overnight).
Time for tandoor:
Pre-heat the oven at 425 Fahrenheit.
Apply a layer of oil on to the skewers.
Insert the chicken pieces on the skewers.
Place the skewers on a baking tray.
Baste the chicken pieces with oil.
Keep the baking tray in the oven.
Let it go on in the oven for 15 minutes.
Then, turn the skewers upside down.
Another 15 minutes… or until cooked.
Increase the oven temperature to 450 degrees.
Bake for 5 more minutes to get that brown texture.
Note: It took me 35 minutes to cook this dish and it took 5 minutes to get the brown texture.
Remove from skewer and serve with shredded onions or any kind of green chutney.
Chicken breast – 750 grams (cut into cubes)
Coriander Leaves - 20 sprigs (tender)
Mint Leaves– from 15 sprigs
Green Chilies – 3 (medium)
Dry Fenugreek Leaves (Kasoori Methi) – 1 teaspoon
Yogurt – 3 teaspoons
Garlic (jumbo size) – 1 clove (finely minced)
Fresh Ginger – 1 inch (finely minced)
Salt - per needed taste
Cooking Oil for frying and basting
Metal Skewers
Method:
Let’s marinate first:
Heat one teaspoon of oil in a small frying utensil.
To the oil, add the mint leaves.
Fry for 3-5 minutes.
Remove from burner and allow it to cool.
In a blender, add coriander leaves, mint leaves, green chilies, curd, and grind them into a paste. (If required, add little water)
Mix the chicken pieces, grinded paste, minced garlic and ginger, salt, and kasoori methi in a bowl.
Cover the bowl and let the chicken marinate in the refrigerator for 4-6 hours, preferably eight hours (I marinated it overnight).
Time for tandoor:
Pre-heat the oven at 425 Fahrenheit.
Apply a layer of oil on to the skewers.
Insert the chicken pieces on the skewers.
Place the skewers on a baking tray.
Baste the chicken pieces with oil.
Keep the baking tray in the oven.
Let it go on in the oven for 15 minutes.
Then, turn the skewers upside down.
Another 15 minutes… or until cooked.
Increase the oven temperature to 450 degrees.
Bake for 5 more minutes to get that brown texture.
Note: It took me 35 minutes to cook this dish and it took 5 minutes to get the brown texture.
Remove from skewer and serve with shredded onions or any kind of green chutney.
Posts
14 Bites:
Wow this looks delicious and tempting :)
Oh another new chicken recipe, nicely roasted one!
Wow...that looks so yumm, really tempting...
Woww tempting tikka Usha! looks gorgeous..
Wow aromatic, herby and flavourful...Yum
Lovely color Usha, they are tempting and they have comeout perfectly well... Not browned too much, I would like to grab a few...
Hariyali chicken looks very tempting..Very yummy chicken recipe..Nice presentation,dear
Drooling here, so yummy. Love the color, goon one girl! :)
Yummy dish..Looks delicious..
hey,that green color is something tempting ..dont know Usha,feel like grabbing one from the screen...yummy yummy..
thats delicious chicken Usha...very inviting.
that chicken looks so deliciou and nice color mmmmm yum
Nice recipe for dry chicken hariyali. Alternative recipe with (masala) sauce and cilantro-mint paste is at
chicken hariyali recipe
One of the good starters :)
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