Hariyali Chicken Kebab / Green Chicken Kabab

Hariyali Chicken Kebab / Hariyali Chicken Tikka

Recipe Details

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Ingredients

For the Chicken

• Boneless chicken – 2 lb, cut into medium pieces
• Thick curd / Yogurt – 2 tbsp
• Lemon juice – 2 tbsp
• Salt – to taste
• Cooking oil or oil spray – 2 tbsp, or as needed

To Grind

• Mint leaves – from about 6 stalks
• Coriander leaves – from about 6 stalks
• Ginger – 2-inch piece
• Garlic – 6 cloves
• Green chilies – 5

For the Onion and Bell Peppers

• Onion – 1 medium, cut into square pieces
• Yellow bell pepper – 1/2, cut into square pieces
• Red bell pepper – 1/2, cut into square pieces
• Red chili powder – 1 tsp
• Salt – to taste
• Lemon juice – 1 tbsp

Equipment

• Bamboo skewers – 4
• Broiler pan or foil-lined baking tray

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Preparation

1. Cut the boneless chicken into medium-sized pieces and pat them dry.
2. Cut the onion and bell peppers into roughly equal-sized square pieces.
3. Add the mint leaves, coriander leaves, ginger, garlic, and green chilies to a blender.
4. Grind everything into a smooth green paste.

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Marinate the Chicken

1. Add the chicken to a bowl along with the ground green paste, thick curd, 2 tablespoons lemon juice, and salt.
2. Mix well until all the chicken pieces are evenly coated.
3. Cover and refrigerate for at least 2–3 hours. For deeper flavor, marinate overnight.
4. In a separate bowl, combine the onion and bell pepper pieces with red chili powder, salt, and 1 tablespoon lemon juice.
5. Mix well and keep aside until ready to assemble the skewers.

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Assemble the Kebabs

1. Lightly coat the skewers with oil.
2. Thread the marinated chicken, onion, and bell pepper pieces alternately onto the skewers.
3. Lightly brush or spray the assembled kebabs with oil.
4. Line the bottom of a broiler pan with aluminum foil to catch any drippings. If you do not have a broiler pan, use a foil-lined baking tray.

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Oven Instructions

1. Preheat the oven to 375°F (190°C).
2. Arrange the skewers on the broiler pan or prepared baking tray.
3. Place the pan on the middle rack and bake for about 25–30 minutes.
4. Turn the skewers halfway through cooking so the chicken and vegetables cook evenly.
5. If excess liquid collects in a regular baking tray, carefully drain it during cooking so the kebabs roast rather than steam.
6. Cook until the chicken is completely cooked through.
7. Switch the oven to broil and move the pan closer to the top heating element.
8. Broil for about 2–3 minutes, then turn the skewers and broil the other side for another 2–3 minutes.
9. Remove once the chicken and vegetables develop lightly browned and charred spots.

Grill Method

If using an outdoor grill, cook the skewers over medium heat, turning occasionally, until the chicken is fully cooked and the outside develops lightly browned and charred spots.

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Tips

Marination: Marinating for at least 2–3 hours allows the chicken to absorb the mint, coriander, ginger, garlic, and chili flavors. Overnight marination in the refrigerator works especially well.

Thick Yogurt: Use thick curd or yogurt so the marinade coats the chicken instead of becoming watery.

Even Pieces: Cut the chicken and vegetables into similar-sized pieces so they cook evenly on the skewers.

Light Charring: A short broil at the end gives oven-baked kebabs the lightly charred appearance and flavor associated with grilled kebabs.

Chicken Doneness: Cook chicken thoroughly; the center should reach 165°F (74°C).

Serving Suggestion

Serve Hariyali Chicken Kebab hot with mint chutney or a mint-yogurt dip. Squeeze a little fresh lemon over the kebabs just before serving, if desired.