Hariyali Chicken Kabab | Green Chicken Kabab

Are you ready to tantalize your taste buds with a burst of fresh, vibrant flavors? Look no further than this Hariyali Chicken Kabab, a culinary gem that combines the essence of Indian spices with a refreshing twist of herbs. This mouth-watering dish, also known as Green Chicken Kabab, is marinated in a lush blend of coriander (cilantro), mint, and aromatic spices, delivering a succulent and healthy option for any meal.

Whether you’re planning a special dinner or a casual get-together or a grill by the lakeside, Hariyali Chicken Kabab promises to be a hit, offering a delightful balance of flavors and textures that will leave your guests craving for more. Dive into this easy-to-make, delightful variation to the traditional red-chili based kababs and elevate your culinary repertoire with a dish that’s as visually appealing as it is delicious.

Hariyali Chicken Kabab

While this recipe traditionally uses boneless chicken, you can easily adapt it to include bone-in chicken, needing just a bit more cooking time. Start by cutting your chicken into 1.5-inch cubes. If you’re planning to use skewers, consider slicing the chicken into thin strips and weaving each strip into a cube on the skewer. This clever technique prevents the chicken from spinning on the skewer while you flip it, ensuring even cooking and better flavor distribution.

The First Marination

Begin the marination process by coating the chicken with a mix of ginger-garlic paste, minced green chilies, lime juice, and a pinch of salt. Cover the marinated chicken and refrigerate it for at least 30 minutes to allow the flavors to meld. This is the essential first marination, laying the foundation for a truly delectable Hariyali Chicken Kabab.

Creating the Signature Hariyali Paste

While the chicken marinates, it’s time to prepare the key component of this recipe—the Hariyali Paste! Combine and grind fresh coriander, mint leaves, green chilies, dried fenugreek leaves, star anise, cloves, stone flower, mustard oil, and rock salt into a thick, smooth paste. This vibrant green paste is what gives the Hariyali Chicken Kabab its unique flavor and appealing color.

The Second Marination

Combine the Hariyali Paste with ground green cardamom, ground cumin, carom seeds (ajwain), greek yoghurt, mustard oil, salt & optionally some Mangalorean bafat powder. Give it a good mix, check the taste & adjust the flavours if needed. This is the second marinade.

Final Coating and Preparation

Combine this marinated chicken with roasted chickpea flour and mustard oil until the chicken is coated well. This final step ensures a perfect texture and helps the marinade adhere to the chicken, resulting in a succulent and flavorful kabab that is sure to impress.

Cooking the Hariyali Chicken Kabab

You can either shallow fry the chicken or place it on a charcoal grill for about 20 minutes, flipping occasionally until it is cooked and golden brown. Alternatively, you can preheat your oven to 180°C and grill the chicken, flipping it occasionally until done. The internal temperature of the chicken should be at least 75°C.

Serving the Hariyali Chicken Kabab

Once the chicken is cooked, you can give it an optional sprinkling of freshly cracked black pepper and chaat masala. Serve it with pickled onions, a dollop of mint-yogurt chutney, and some lime wedges for a refreshing complement. Enjoy!

Mint Yoghurt Chutney

The Mint Yoghurt Chutney is packed with the freshness of mint along with some coriander and other ingredients to pack flavour blended with the richness of yoghurt. It is a standard side-kick to the Indian grills, roasts and tandoori dishes

Check out this recipe

Indian Style Pickled Onions

Indian-style pickled onions, or "sirke wale pyaaz," are a quintessential condiment that adds a burst of flavor to any meal. With their vibrant pink hue and tangy, slightly sweet taste, these pickled onions are a staple in Indian households and restaurants alike.

Check out this recipe

Hariyali Chicken Kabab

Jason Alfred Castelino @ www.oneplateplease.com

Hariyali Chicken Kabab, a culinary gem that combines the essence of Indian spices with a refreshing twist of herbs.

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Marinating Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Course Accompaniment, Appetizer, Fingerfood, Snack

Cuisine Indian

Servings 8 people

Ingredients

  

for the First Marination:

• ¼ cup Ginger-garlic paste
• 4 nos. Green Chillies, minced
• 1 no. Lime, juiced
• 2 tsp. Salt

for the Hariyali Paste:

• 2 cups Fresh Coriander (stalks included), washed thoroughly & roughly chopped
• 1 cup Mint leaves, washed thoroughly & roughly chopped
• 5 nos. Green Chillies, roughly chopped (adjust the quantity to your preference)
• 1 tbsp. Dried Fenugreek leaves
• 2 nos. Star Anise
• 3 nos. Cloves
• 2 tbsp. Stone Flower
• ¼ cup Mustard Oil (or any cooking oil of your choice)
• 1 tsp Rock Salt

for the Second Marination:

• The Hariyali Paste
• 1 tsp. Ground Green Cardamom
• 1 tsp. Ground Cumin
• 1 tsp. Carom seeds
• 1 tbsp. Bafat Powder (optional)
• 2 cups Greek yoghurt
• 2 tbsp. Mustard Oil (or any cooking oil of your choice)
• Salt, as needed

for the Hariyali Chicken Kabab

• 1 kg Chicken (Boneless -preferably thighs), cleaned & cut into cubes (see notes)
• ¼ cup Roasted Chickpea flour
• 2 tbsp Mustard Oil (or any cooking oil of your choice)

for serving:

• Freshly-cracked Black Pepper (optional)
• Chaat Masala (optional)
• Pickled Onions
• Lime wedges
• Mint-Yoghurt Chutney

Instructions

 

the First Marination:

• In a large enough bowl, combine the chicken cubes & all the ingredients mentioned under "for the First Marination" until the chicken cubes are well coated
• Cover the bowl and place in the refrigerator for about 30 mins

the Second Marination:

• Prepare the "Hariyali paste" by grinding all the ingredients mentioned under "for the Hariyali Paste" into a thick smooth paste
• Combine the Hariyali paste with the remaining ingredients mentioned under "for the Second Marination"
• Mix well, check the salt and the overall flavour and adjust it to your liking
• Apply this second marinade to the Chicken cubes until they are well coated and leave to marinate for atleast 30 mins (see notes)

Preparing the Hariyali Chicken Kabab:

• Add roasted Chickpea flour & Mustard oil to the marinated chicken & mix-well until the chicken is well coated
• Either shallow fry the Chicken or put it on a charcoal grill for about 20 mins, flipping occasionally until the chicken is cooked and golden brown
• Or alternately, preheat your oven to 180℃ and grill the chicken flipping occasionally until done (Internal temperature of the chicken should be atleast 75℃)

Serving the Hariyali Chicken Kabab:

• Straight off the fire, give the Chicken an optional sprinkling of freshly cracked black pepper & Chaat masala, complimented with some pickled onions, a dollop of mint-yoghurt chutney & some lime wedges.

Notes

• If you’re planning to use skewers, consider slicing the chicken into thin strips and weaving each strip into a cube on the skewer. This clever technique prevents the chicken from spinning on the skewer while you flip it, ensuring even cooking and better flavor distribution.
• If you plan to marinate the chicken for longer periods, make sure to refrigerate it and then take it out well ahead of time to come to room temperature before frying or grilling.
• This recipe can be made with bone-in chicken too. Just the cooking time will be slightly longer

Keyword Chicken Kabab, chicken tikka, green chicken kabab, hariyali kabab

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