Chicken Hariyali Tikka Recipe

Chicken breast: Boneless and cut into cubes, this is the main protein of the dish.

Cilantro: Fresh and chopped, it adds a vibrant green color and fresh flavor.

Mint leaves: Fresh and chopped, they provide a cooling contrast to the spices.

Yogurt: Acts as a base for the marinade, tenderizing the chicken and adding creaminess.

Lemon juice: Adds acidity and brightness to the marinade.

Ginger paste: Provides a warm, spicy undertone.

Garlic paste: Adds depth and a savory note.

Cumin powder: Brings a warm, earthy flavor.

Coriander powder: Adds a citrusy, slightly sweet flavor.

Salt: Enhances all the other flavors in the dish.

To achieve a more intense flavor, consider marinating the chicken overnight in the refrigerator. This allows the cilantro, mint leaves, and spices to deeply penetrate the meat, resulting in a more flavorful and aromatic tikka. Additionally, if you don't have access to a grill, you can use an oven set to broil, ensuring to turn the skewers occasionally to get that perfect char.

• chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a suitable alternative for chicken breast in this recipe.

• chopped cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can mimic the brightness of cilantro.

• chopped mint leaves - Substitute with basil leaves: Basil offers a sweet and aromatic flavor that can complement the other ingredients similarly to mint.

• yogurt - Substitute with sour cream: Sour cream has a similar consistency and tanginess, making it a good replacement for yogurt in marinades.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, which can enhance the dish in the same way as lemon juice.

• ginger paste - Substitute with freshly grated ginger: Freshly grated ginger can provide the same pungent and spicy flavor as ginger paste.

• garlic paste - Substitute with minced garlic: Minced garlic can offer the same robust and aromatic flavor as garlic paste.

• cumin powder - Substitute with caraway seeds: Caraway seeds have a similar earthy and slightly peppery flavor that can serve as a good alternative to cumin powder.

• coriander powder - Substitute with ground fennel seeds: Ground fennel seeds provide a sweet and slightly licorice-like flavor that can mimic the taste of coriander powder.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with an additional depth of umami flavor.

• Allow the chicken tikka to cool completely before storing. This helps prevent condensation, which can lead to sogginess.

• Transfer the cooled chicken cubes into an airtight container or a resealable plastic bag. Ensure you remove as much air as possible to maintain freshness.

• Label the container or bag with the date of preparation. This helps you keep track of how long the chicken tikka has been stored.

• Store the container in the refrigerator if you plan to consume the chicken tikka within 2-3 days. For longer storage, place it in the freezer.

• When freezing, consider portioning the chicken tikka into smaller servings. This makes it easier to thaw only what you need, reducing waste.

• To thaw frozen chicken tikka, transfer it to the refrigerator and let it thaw overnight. For a quicker option, use the defrost setting on your microwave.

• Reheat the chicken tikka in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. Alternatively, you can reheat it on the stovetop over medium heat, stirring occasionally.

• If you notice any off smells, discoloration, or slimy texture, discard the chicken tikka as it may have spoiled.

• For best results, consume refrigerated chicken tikka within 2-3 days and frozen chicken tikka within 1-2 months.

• Preheat your oven to 350°F (175°C). Place the chicken tikka on a baking sheet lined with aluminum foil. Cover the chicken with another piece of foil to prevent it from drying out. Bake for about 10-15 minutes or until heated through.

• Use a microwave-safe dish to reheat the chicken tikka. Add a splash of water or chicken broth to keep it moist. Cover the dish with a microwave-safe lid or plastic wrap. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the chicken tikka in the skillet and cover with a lid. Cook for 5-7 minutes, turning occasionally, until heated through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the chicken tikka in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a quick and easy method, use a steamer. Place the chicken tikka in a heatproof dish and set it in the steamer basket. Steam for about 5-7 minutes or until the chicken is heated through and retains its moisture.

• Blender: To blend the cilantro, mint leaves, yogurt, lemon juice, ginger paste, garlic paste, cumin powder, coriander powder, and salt into a smooth mixture.

• Mixing bowl: To mix the chicken cubes with the green herb mixture and ensure they are evenly coated.

• Skewers: To thread the marinated chicken cubes for grilling.

• Grill: To cook the marinated chicken until fully cooked and slightly charred.

• Tongs: To turn the chicken skewers occasionally while grilling.

• Measuring cups: To measure the yogurt, cilantro, and mint leaves accurately.

• Measuring spoons: To measure the lemon juice, ginger paste, garlic paste, cumin powder, coriander powder, and salt accurately.

• Knife: To cut the chicken breast into cubes.

• Cutting board: To provide a surface for cutting the chicken breast.

• Serving platter: To serve the grilled chicken tikka with mint chutney and lemon wedges.

Prepare the marinade in advance: Blend the cilantro, mint leaves, yogurt, and spices the night before to save time on the day of cooking.

Use pre-cut chicken: Purchase chicken breast already cut into cubes to skip the chopping step.

Marinate overnight: Let the chicken marinate overnight in the refrigerator for deeper flavor and to save time.

Preheat the grill: Start preheating the grill while you thread the chicken onto skewers to save time.

Use metal skewers: Opt for metal skewers instead of wooden ones to avoid soaking time and ensure even cooking.