Hariyali Chicken Tikka
Hariyali Chicken Tikka is a vibrant, herb-infused kebab cooked in a pan. A long two-hour marination in mint and coriander ensures every bite is deeply flavored and tender.
Most pan-fried chicken tikka ends up dry on the inside and pale on the outside. The secret to getting this Hariyali Chicken Tikka right without a tandoor is moisture management, a long resting period, and controlled heat.
I make this using a heavy-bottomed pan, taking exactly 16 minutes per batch to build a charred crust while keeping the interior juicy. The green marinade a sharp blend of fresh coriander, mint, green chillies, and thick curd clings beautifully to the chicken, provided you don't add extra water when blending the herbs. Letting it rest for two hours allows those sharp flavors to penetrate the meat completely.
What truly elevates this version is the smoking technique. A small piece of burning charcoal, nested in the bowl with a drop of ghee, permeates the raw chicken with an authentic tandoori aroma before it even hits the pan. I serve this straight off the skewers with a squeeze of lemon and sliced onions.
Instructions
- Blend the green paste, grinding the coriander, mint, chillies, and ginger-garlic without adding water.
- Mix the green marinade, combining the paste, curd, dry spices, lemon juice, 1 tbsp oil, and salt in a bowl.
- Coat the chicken pieces, tossing them in the green marinade until every piece is thickly and evenly covered.
- Smoke the raw chicken, placing a hot charcoal piece in a small steel bowl nestled inside the marinade bowl.
- Add ghee to the coal, immediately covering the bowl with a tight lid to trap the smoke for 10 minutes.
- Marinate the chicken, leaving it covered in the refrigerator for a further 2 hours to absorb the flavors.
- Soak the wooden skewers, submerging them in water for 15 minutes before frying so they do not scorch in the pan.
- Thread the chicken onto skewers, pushing the pieces closely together so they retain moisture while cooking.
- Heat the remaining oil, using a wide, heavy pan over medium heat until the oil shimmers.
- Sear the first side, placing the skewers in the pan and leaving them undisturbed for 3 minutes.
- Turn and cook the opposite side, flipping the skewers to sear the reverse side for another 3 minutes.
- Sear the exposed edges, rotating the skewers to cook the sides for 2 minutes each to build an even crust.
- Finish the pan-frying, giving each main side a final 3 minutes until edges char and the centre reaches 74°C.
Notes
The extended prep time includes a crucial two-hour marination. Do not skip this, as it allows the sharp green herbs to tenderize the chicken deeply.
Soaking the skewers is crucial. Dry wooden skewers will burn and break during the 16-minute pan-frying process.
The charcoal smoke needs to be contained immediately. Have your lid ready in one hand while you pour the ghee over the hot coal with the other.
Ensure the chicken is fully cooked. Poultry must reach an internal temperature of 74°C (165°F) in the thickest piece before you remove it from the heat.
