Hariyali Chicken Tikka/Murgh Hariyali Tikka

Hariyali Tikka/Hariyali Chicken Tikka is very famous appetizer/starter ..I used to often order these Hariyali  kebabs/tikka while we dine  in a restaurant/dhabas  .I just love tikkas They taste so delicious  and its really easy to prepare. Hariyali Chicken tikka can be grilled in the oven or tandoor  .These can also be made easily on stove top.
The key to perfect succulent tikka lies in the marination. This hariyali chicken tikka is pretty much similar to the malai tikka which i have posted in the bog already except for the colour and few ingredients.

Next time you host a party don't forget to try these yummy tikkas you can make a tikka platter with this hariyali tikka,kalimiri chicken tikka, tandoori chicken,malai tikka  and some more tikkas which i will soon share

 Ingredients
500 gms boneless chicken
2 tbsp curds
1 1/2 tbsp ginger garlic paste
1/2 cup cream
6-8  green chllies/as needed
1/2 tsp garam masala powder
1/2 cup coriander leaves
1 tbsp mint leaves/pudina
salt
1/2 tsp pepper crushed
1 tsp roasted cumin powder

Method

• Cut the boneless chicken into 1 1/2 " chunks
• Add salt and keep aside.
• Make a paste of coriander leaves green chilli and mint.
• Take a bowl ,mix curd salt,fresh cream ginger garlic paste, cumin and garam masala powder .
• Mix in the coriander chilli paste .
• Marinate the chicken pieces well with this marinade for 2-3 hours or overnight .
• Put the chunks in the skewers and place it in the fridge for 30 minutes.
• Heat non sitck pan add 1 tsp oil and place the skewers ,cook on both sides till done.
• You can grill them in oven for 15- 20  minutes at 200 degree Celsius.
• Or even pan fry them using 1 tbsp oil till they are done and later infuse the coal smoke.
• Serve with mint chutney/lemon wedges,onion rings.

Notes
Keep the marinated chicken in the fridge
If using wooden skewers soak it in water for 1-2 hrs
you may increase the amount of green chillies as per your taste,i have used the light green variety of chillies 
I cooked them in a pan till they were half  done then grilled them holding the skewers over the flame 
I ha kept coals burning on the gas stove to give it a barbeque taste.
You can pan fry them till done and later infuse coal smoke.