Hariyali Chicken Skewers (Green Chicken Tikka)

Hariyali Chicken Skewers are made with juicy chunks of chicken breast coated in a vibrant green marinade of fresh coriander, mint, green chillies, yoghurt, ginger and garlic. Fragrant spices, mustard oil and a little besan give the marinade plenty of flavour and help it cling to the chicken, creating tender skewers with beautifully charred edges.

f you love green chicken tikka with plenty of flavour, these are for you. The marinade is fresh, herby, garlicky and warming, with a good kick from the green chillies. A squeeze of lemon and a little melted butter or ghee just before serving bring everything together.

Serve them straight off the grill with mint chutney, lemon wedges and sliced onions, or tuck them into naan or wraps with crunchy salad and a cooling yoghurt sauce. They're perfect for a barbecue, a family dinner or a generous platter to share.

Recipe Snapshot

• Cuisine: Indian
• Course: Main Course
• Preparation Time: 15 minutes
• Marinating Time: 2-4 hours
• Cooking Time: 12-18 minutes, depending on the size of the chicken pieces and cooking method
• Total Time: Approximately 2 hours 30 minutes, including minimum marinating time
• Servings: 6-8, depending on how they're served
• Dietary Information: Halal, gluten-free if using certified gluten-free besan and spice blends

Why You'll Love These Hariyali Chicken Skewers

• A fresh, vibrant marinade - Coriander, mint and green chillies give the chicken its distinctive green colour and fresh flavour.
• Plenty of flavour - Ginger, garlic, cumin, garam masala and black pepper add warmth and depth, while mustard oil brings its characteristic pungency.
• Juicy chicken with charred edges - The yoghurt helps coat the chicken, while besan thickens the marinade so it clings to every piece.
• Easy to serve - Pair the skewers with naan, rice, salad, chutneys or wraps for a meal that works just as well for a weeknight dinner as it does for entertaining.
• Easy to customise - Keep the marinade fresh and herby, or add optional kasuri methi and chaat masala for a more savoury, tangy finish.

What Is Hariyali Chicken?

Hariyali means green in Hindi and Urdu. In Indian cooking, it commonly describes dishes made with a green herb paste, often featuring coriander, mint and green chillies.

Hariyali chicken, also known as hariyali tikka when prepared in the tikka style, is marinated in this green mixture before being grilled or cooked until tender and lightly charred. Yoghurt, ginger, garlic and spices are frequently added to build flavour and help coat the meat.

There are many variations of hariyali chicken. Some lean towards fresh herbs and green chilli, while others include additional spices, dried fenugreek leaves or tangy seasoning. This version keeps the coriander and mint at the forefront, with a few optional additions if you want to take the flavour further.

Ingredients

For the chicken and marinade

• Chicken breast: 1 kg, cut into evenly sized chunks. Chicken thighs also work well if you prefer darker meat.
• Natural yoghurt: 3 heaped tablespoons of thick natural yoghurt help bind the marinade to the chicken. Greek-style yoghurt works well.
• Fresh coriander: 1 large handful provides the main herb flavour and gives the marinade its vibrant green colour.
• Fresh mint: 1 small handful adds a refreshing, cooling note that balances the coriander and green chillies.
• Green chillies: 7, adjusted to your preferred heat level. Remove the seeds for a milder marinade if needed.
• Besan (gram flour): 2 tablespoons help thicken the marinade and give the chicken a more even coating.
• Garlic paste: 1 heaped tablespoon adds a bold, savoury flavour.
• Ginger paste: 1 heaped tablespoon brings warmth and a little sharpness.
• Ground cumin: 1½ teaspoons add earthy depth.
• Garam masala: 1 teaspoon adds warmth and aromatic spice without overwhelming the herbs.
• Black pepper: 1 teaspoon, freshly ground if possible, adds a gentle peppery heat.
• Lemon juice: 1 tablespoon brightens the marinade.
• Mustard oil: 2 tablespoons bring a distinctive pungent flavour. If using mustard oil that requires heating before culinary use, follow the product's instructions.
• Salt: To taste, to bring all the flavours together.

Optional flavour boosters

• Kasuri methi: 1 tablespoon of dried fenugreek leaves, crushed between your palms before adding. This brings a deeper, savoury aroma reminiscent of restaurant-style tikka.
• Chaat masala: 1½ teaspoons add a tangy, savoury finish. It is entirely optional, as its distinctive flavour is not for everyone.

To finish

• Melted butter or ghee
• Fresh lemon wedges
• Extra chaat masala, if using

Both wooden and metal skewers work well for Hariyali Chicken Skewers.

Skewers

• Wooden skewers: Soak in water for at least 30 minutes before threading the chicken onto them. This helps prevent them from burning, particularly on a barbecue or under the grill.
• Metal skewers: No soaking is needed. They conduct heat, which can help the chicken cook from the inside, but they become very hot, so handle them carefully.

How to Make Hariyali Chicken Skewers

1. Blend the green marinade

Add the coriander, mint, green chillies, yoghurt and lemon juice to a blender. Blend until you have a thick, vibrant green paste. Avoid adding water unless absolutely necessary, as a concentrated marinade gives you a better coating and more intense flavour.

2. Add the spices

Transfer the green paste to a large bowl. Mix in the ginger, garlic, besan, cumin, garam masala, black pepper, mustard oil and salt.

If using kasuri methi or chaat masala, add them now. Taste a tiny amount of the marinade and adjust the seasoning as needed. Remember that the flavours will mellow slightly once mixed with the chicken.

3. Marinate the chicken

Add the chicken chunks and toss thoroughly until each piece is coated in the green marinade.

Cover and refrigerate for at least 2 hours. Around 4 hours is ideal for a good balance of flavour and texture. Keep the chicken refrigerated throughout marinating.

4. Thread onto skewers

If using wooden skewers, soak them in water for 30 minutes before threading. Thread the chicken pieces onto the skewers, leaving a little space between each piece so the heat can circulate.

Shake off any excessive marinade, but leave enough coating on the chicken to help it develop a lovely crust.

5. Grill until charred

Heat a barbecue or grill to a medium-high to high heat. Cook the skewers, turning regularly, until the chicken is cooked through and has developed lightly charred edges.

Cooking time will vary depending on the size of the pieces and the heat of your grill. Chicken should reach an internal temperature of 75°C at the thickest point.

You can also cook the skewers under a hot oven grill, turning them halfway through. Avoid overcrowding the tray, as trapped moisture can prevent the chicken from browning properly.

Oven Method

Preheat the oven to 220°C (200°C fan/Gas Mark 7). Arrange the chicken skewers on a lightly greased baking tray, leaving a little space between each one. Bake for 15-20 minutes, turning halfway through, until the chicken is cooked through. For charred edges, switch to the grill setting for the final 2-3 minutes, keeping a close eye on them to prevent burning.

Cooking time will depend on the size of the chicken pieces. Ensure the chicken reaches an internal temperature of 75°C at the thickest point before serving. Brush with melted butter or ghee and finish with a squeeze of fresh lemon juice.

6. Finish with butter and lemon

As soon as the chicken is cooked, brush lightly with melted butter or ghee and squeeze over fresh lemon juice.

If you enjoy chaat masala, add a light final sprinkle. Serve immediately while the chicken is juicy and the edges are still beautifully charred.

Tips for the Best Hariyali Chicken

• Keep the marinade thick. Too much water dilutes the herb flavour and makes it harder for the marinade to cling to the chicken.
• Use fresh herbs. Fresh coriander and mint are the foundation of the dish. Remove any tough mint stalks and wash and dry the herbs well.
• Adjust the chillies. Seven green chillies can provide a substantial kick, depending on their size and variety. Start with fewer if you're unsure.
• Don't skip the resting time. Even a couple of hours in the refrigerator gives the flavours time to settle into the chicken.
• Give the chicken space. Crowded skewers steam instead of char. Leave small gaps between pieces.
• Finish with acidity and richness. Fresh lemon and melted butter or ghee make the biggest difference to the final flavour.
• Watch the cooking time. Chicken breast is lean, so remove it as soon as it reaches a safe internal temperature.

Variations

Hariyali Chicken Tikka

For a tikka-style platter, use slightly smaller, evenly sized chicken pieces and cook them over a hot grill until the outside is lightly charred. Serve with mint chutney, lemon wedges and sliced onions.

Extra-Herby Hariyali Chicken

Increase the coriander slightly while keeping the mint more restrained. This gives you a greener, coriander-forward flavour without making the marinade too minty.

Hariyali Chicken Wraps

Stuff the cooked chicken into warm naan or flatbreads with shredded lettuce, sliced red onion, cucumber and mint yoghurt. Add a little chilli sauce if you like extra heat.

Hariyali Chicken with Optional Chaat Masala

If you enjoy the tangy flavour of chaat masala, include it in the marinade and add a small pinch just before serving. If you prefer a cleaner, fresher herb flavour, leave it out completely.

What to Serve with Hariyali Chicken Skewers

These skewers pair beautifully with:

• Mint and coriander chutney
• Garlic yoghurt sauce or raita
• Naan, roti or flatbreads
• Jeera rice or vermicelli rice
• Kachumber salad with cucumber, tomatoes and red onion
• Lemon wedges and sliced onions

For a simple meal, serve the chicken with warm flatbreads, a crunchy salad and mint chutney. For a larger spread, add rice, raita and a selection of grilled vegetables.

Storage and Reheating

Fridge: Store leftover cooked chicken in an airtight container in the refrigerator within 2 hours of cooking. Eat within 48 hours.

Freezing: Freeze cooked chicken in a suitable airtight container for up to 2-3 months for best quality. Defrost thoroughly in the refrigerator before reheating.

Reheating: Reheat until piping hot throughout. A covered pan or oven dish helps prevent the chicken breast from drying out. Add a little water or stock if needed, and finish with fresh lemon juice.

Can you prepare the marinade ahead?

Yes. Blend and refrigerate the marinade separately for up to a day, then mix it with the chicken when you're ready to marinate. For the best texture, avoid leaving the chicken in the acidic yoghurt marinade for excessively long periods.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breast?

Yes. Boneless, skinless chicken thighs work very well and are more forgiving on the grill because they contain more fat. Cut them into evenly sized pieces and cook until they reach a safe internal temperature.

Why is my hariyali chicken not green?

The colour depends on the quantity and freshness of the herbs, the type of chillies and the cooking method. A thick, fresh herb paste gives the brightest colour, but grilling will naturally darken the outside of the chicken. Those charred edges are a good thing.

Can I make hariyali chicken without kasuri methi?

Absolutely. Kasuri methi is an optional flavour booster, not an essential ingredient. The coriander, mint, green chillies, ginger, garlic and spices provide plenty of flavour without it.

Can I leave out chaat masala?

Yes. Chaat masala has a distinctive tangy, savoury flavour, and not everyone enjoys it. The chicken will still taste delicious without it. Use the lemon juice to provide freshness and acidity.

Can I cook hariyali chicken in the oven?

Yes. Arrange the skewers on a lightly greased tray and cook under a hot oven grill, turning halfway through. Allow enough space between the skewers for the heat to circulate. Check the internal temperature rather than relying on time alone.

Can I make hariyali chicken in an air fryer?

Yes. Arrange the skewers in a single layer, leaving space between them. Cook at around 190-200°C, turning halfway through, until lightly charred and cooked to 75°C internally. Cooking time will depend on your air fryer and the size of the chicken pieces.

Is hariyali chicken spicy?

It can be. The green chillies determine most of the heat, so adjust the quantity to suit your preference. You can use fewer chillies and remove the seeds for a milder version.

Can I prepare hariyali chicken in advance?

Yes. Marinate the chicken in the refrigerator for 2-4 hours before cooking. You can also prepare the green marinade separately ahead of time. For the best results, cook the chicken shortly before serving.

More Chicken Recipes to Try

If you enjoy these skewers, serve them as part of an Indian-inspired meal with your favourite rice, flatbreads, chutneys and salads. They also work well in wraps and lunch boxes, making them a useful recipe to keep in rotation.

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