Chicken Hariyali Tikka | Green Murgh tikka hariyali kabab

The entry of microwave in my kitchen led to cooking of delicious kababs which was a long time pending request from husband.

Murg Malai kabab was first one followed by Chicken hariyali tikka is one of my favourite too..

Hariyalli Chicken Tikka Kebab or Murgh Tikka Kebab Hariyalli are famous as starters or appetizers in restaurants,specially in Punjabi Dhabas.The boneless small chicken pieces are perfectly coated with mint and coriander paste and are grilled in fire.The mint and coriander paste give it a beautiful greenish color and a wonderful flavour.


Murgh means chicken & hariyali is green ,It is apt for its name because the kabab just melts away into the mouth exploring the flavors and taste right through to give a euphoric heavenly experience.

A smooth creamy chicken kabab midly flavored with cheese, herbs & spices, yoghurt and grilled to perfection is what we needed for sunday night snacks

The Chicken hariyali tikka kababs are a great party dish and would be truly enjoyed by one and all.Unlike the Tandoori chicken or chicken tikka which makes a regular appearance in most of the Indian restaurants, Murg Malai kabab is little different and is served in its natural greenish brown golden colour.

Murg Hariyali kabab is a north Indian Mughlai non vegetarian dish.

Ingredients

Cardamom powder – 1 – pinch
Cheese – 2 tbsp
Chicken breast – 250 gms
Coriander leaves – 1 cup
Mint leaves (pudina) - 1/2 cup
Corn flour – 1 – tbsp
Cream – 1 – tbsp
Curd thick – 1 – tbsp
Ginger garlic paste – 1 tbsp
Hyderabadi garam masala - pinch
Lemon juice - 1 tablespoon
Green chilli – 1 or 2 number
Meat tenderizer ,or raw papaya paste – 1/4 – tsp (optional i didnt use it)
Oil – 1 – tbsp
Pepper powder – 1  pinch
salt -1 – pinch



Method:

1.Cut chicken breast to bite size pieces(1.5 inches) and dry them with paper towel.make few slits with knife so that marination will be absorbed well in chicken

2. mix chicken with pepper powder , tenderizer and squeezed ginger garlic paste,lemon juice

3. Grind green chilli, pudina & coriander leaves to a coarse paste.now rub green chilli mint coriander paste on chicken and keep in fridge for 30 min before adding to other marination.

4.Next make marination by making paste of mozzarella cheese or using mascapone cheese ,, add curd ( thick ) or sour cream , corn flour ,salt ,oil,cardamom powder ,garam masala and mix well.



4. Marinate the chicken with this marination and put in the fridge for another hour




5. preheat oven for 180 C for 5 minutes . Brush chicken pieces with butter or oil before putting in oven .Select grill mode in oven,place chicken pieces on hot plate and cook for 10 min on each side (after 9-10 minutes turn the chicken pieces apply little oil /butter & then again grill for 8-9 minutes or  till you see fine brown colour on the kabab.




6 .Serve with sprinkled chat masala and lime juice .You can also serve with mint and coriander chutney

Tips:


 While you are grilling or baking, make sure not to overcook as it will tend to dry off the chicken bites pretty quick. They need to be tender, cooked and succulent.

For cooking on stove top ,heat little bit oil in a pan and grill chicken from all sides till the chicken properly browned stirring in between .