Hariyali Chicken Tikka – Grilled Chicken Skewers with Coriander and Mint
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the meat:
- 1 kg chicken from the leg
For the marinade:
- 1 bunch coriander greens
- 1 bunch mint
- 6 chilli pepper (s), green, long, mild
- 1 piece (s) ginger root, approx. 2 - 3 cm
- 6 clove (s) garlic
- some cashew nuts
- 3 tablespoon natural yogurt
- 3 teaspoons lemon juice
- 0.5 teaspoon ½ cumin
- 1 ½ teaspoon salt
- 3 tablespoon oil
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- If necessary, remove the chicken from the bone and cut into medium-sized pieces.
- For the marinade, put the coriander with the mint (about 1/2 cup each) and the chili peppers in a blender. Add all other ingredients and mix everything vigorously. By adding the cashew nuts, the marinade will stick better to the meat later.
- Put the meat in the marinade and let it steep overnight, better for at least 1 hour.
- Then place the marinated pieces of meat on wooden or metal skewers and grill on all sides on the grill. You can also do it in the oven or the pan, but the grill is the closest thing to the Indian tandoori.
- Fresh naan bread and / or rice are ideal as a side dish.
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