June 4, 2014

Hariyali Chicken Kebab

I wanted to recreate the Hariyali chicken kebab that we used to have from a North Indian restaurant in Koramangla, Bangalore. That place used to be our Friday romantic dinner spot. We can't recall the restaurant's name. The last time we strolled through that place, cafe outlet replaced the space.

It had the same taste and a big thumps up from my big boy. This can be served as an appetizer for guests and will surely be a hit.


Chicken thigh/breast fillets - 2, cut in chunks
Green chilly - 3
Ginger - ½ tbsp
Garlic - 1 tbsp
Coriander leaves - a bunch
Mint leaves - 5-6 leaves
Yogurt - ½ cup (greek yogurt or plain yogurt hung in a cloth)
Cream -  ¼ cup
Garam masala - 1 tbsp
Skewers to grill

  • Pat and dry well the chicken pieces using kitchen tissue.
  • Using a mortar and pestle, make a paste of green chilly, ginger, garlic, coriander and mint leaves.
  • Mix the paste with yogurt, cream, garam masala and salt.
  • Marinate chicken pieces in the paste and coat well. Marinate overnight in refrigerator.
  • Grill in the oven once the marinated chicken comes to room temperature.
  • Place chicken in skewers, baste chicken with oil and grill on all sides in a hot oven.
  • Serve hot with coriander, mint paste yogurt dip.