Indian BBQ Hariyali Chicken Kebab
Green chutney marinade + grill
- Time
- 45 min
- Serves
- 4
- Calories
- 340 kcal
- Protein
- 40 g
About this recipe
Hariyali chicken kebab is what to make when you want barbecue to taste fresh rather than heavy. Coriander, mint and green chilli form a chutney-style marinade that stays bright even after grilling. The yogurt gives body, the cumin adds warmth, and the charred edges keep it from tasting like plain grilled chicken.
The colour depends on using plenty of herbs and blending them thick, not watery. If the marinade is loose, it steams the chicken instead of clinging to it. A hot grill pan or barbecue helps the surface cook quickly so the herbs darken in patches while the inside stays juicy. Capsicum works well between the pieces because it echoes the green flavour and adds sweetness.
Serve this with roti, onion rings and a little extra chutney. It is lighter than cream-based tikka, high in protein, and naturally no-deep-fry. Leftovers are good in a lunch bowl with rice, cucumber and yogurt.
Ingredients
Quantities for 4 servings.
Method
- 1Blend coriander, mint, green chillies, lemon juice and a spoon of yogurt into a thick green paste.
- 2Mix the paste with remaining yogurt, ginger-garlic, cumin, garam masala, oil and salt.
- 3Coat chicken and capsicum in the green marinade and rest for 30 minutes.
- 4Thread onto skewers or spread in one layer on a hot grill pan.
- 5Grill 10-12 minutes, turning until the chicken is cooked and the edges have dark green char.
- 6Serve immediately with extra mint chutney, onion, lemon and roti.
