Chicken Hariyali Tikka

About this recipe

Chicken hariyali tikka brings the bright green marinade from the vegetable version to chicken thighs, where the tender meat soaks up those fresh herbs more completely than paneer ever could. Coriander and mint must be used fresh and in quantity so their herbaceous flavor comes through even after grilling; green chillies add heat while ginger-garlic forms the aromatic base. The result is green-flecked and fragrant, tasting almost more like a fresh herb preparation than a traditional marinade. Thigh meat is the right choice here—it's forgiving, stays juicy through high heat, and develops better flavor than breast meat. Blend the coriander, mint, and chillies to a tight paste before mixing with hung curd, roasted besan, chaat masala, mustard oil, and lemon. The mustard oil is the hidden hero, bringing a slight sharpness that balances the sweetness of mint. Rest the chicken minimum 1 hour, ideally overnight so it absorbs those green flavors fully. When you grill, the marinade should darken and catch against the heat. The edges will blacken—that's exactly what you want. Cook on a hot pan or in a 220°C oven for 16 minutes, turning once, until the juices run clear. The exterior should have charred spots; the interior should be juicy and flavored through. Finish with a dusting of chaat masala off the heat. Chicken hariyali tikka is complete on its own—no sauce, no side needed. Serve warm with a squeeze of lemon. It works cold in a lunchbox the next day, stuffed into a wrap or eaten alongside a simple salad. Keeps refrigerated for 3 days.