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Hariyali Chicken Kebab Recipe

Name: Andhra2America -A2A Indian Restaurants HARIYALI CHICKEN KEBAB Recipe
Cook time: 4 h
Total time: 4 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg boneless chicken thighs (cut into 1.5" pieces); 2 cups fresh cilantro (packed); 1 cup fresh mint leaves (packed); 1 cup plain yogurt (full-fat); 2 tbsp ginger (peeled, chopped); 2 tbsp garlic (peeled, chopped); 2 pcs green chilies (adjust to taste, chopped); 2 tbsp lime juice (fresh); 2 tbsp vegetable oil; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp garam masala; 0.5 cup yellow onion (finely grated); 1.5 tsp salt; 0.5 tsp black pepper (freshly ground); 1 tsp green food color (optional); 8 pcs wooden or metal skewers (if wooden, soaked); 2 tbsp butter (melted) or oil for basting; 1 cup lemon wedges; 0.25 cup fresh cilantro leaves (for garnish); 1 cup mint chutney; 1 cup sliced onions

Inspired by Andhra2America -A2A Indian Restaurant

Time4h

Serves4

Make Hariyali Chicken Kebab Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade

2.2 lb (1 kg) boneless chicken thighs (cut into 1.5" pieces)

2 cups fresh cilantro (packed)

1 cup fresh mint leaves (packed)

1 cup plain yogurt (full-fat)

2 tbsp ginger (peeled, chopped)

2 tbsp garlic (peeled, chopped)

2 pcs green chilies (adjust to taste, chopped)

2 tbsp lime juice (fresh)

2 tbsp Tuscany sunflower oil

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Garam masala

1/2 cup yellow onion (finely grated)

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper (freshly ground)

1 tsp green food color (optional)

For Threading & Finishing

8 pcs wooden or metal skewers (if wooden, soaked)

2 tbsp butter (melted) or oil for basting

1 cup lemon wedges

1/4 cup fresh cilantro leaves (for garnish)

Accompaniment (optional)

1 cup mint chutney

1 cup sliced onions

Method

Marinade

Prepare herb paste

In a blender or food processor, combine fresh cilantro, fresh mint, chopped green chilies, ginger, garlic, lime juice and 1 tablespoon of yogurt. Blend to a smooth bright-green paste, stopping to scrape sides as needed. If using food color, add it and pulse once to incorporate.

Mix marinade

In a large bowl, whisk together the remaining yogurt, grated onion, vegetable oil, ground cumin, ground coriander, garam masala, salt and black pepper until smooth. Fold in the herb paste until fully combined.

Marinate chicken

Add the chicken pieces to the marinade and toss thoroughly so each piece is evenly coated. Cover and refrigerate for at least 4 hours, ideally overnight (8–12 hours) for best flavor and tenderness. If short on time, marinate for at least 1 hour.

Threading & Cooking

Preheat and prepare skewers

If using wooden skewers soak them in water for 30 minutes. Preheat grill or oven: for grill use medium-high heat (200–220°C / 390–430°F). For oven, preheat broiler or set oven to 220°C (425°F) with rack positioned 10–12 cm from heat.

Thread chicken

Thread marinated chicken pieces onto skewers leaving a little space between pieces for even cooking. Arrange skewers on a tray or grill grate. Reserve extra marinade in the bowl for basting.

Cook kebabs (grill)

Place skewers on the hot grill. Cook for 10–12 minutes, turning every 3–4 minutes and basting lightly with melted butter or oil and some reserved marinade, until chicken is charred at edges and registers 74°C (165°F) internal temperature.

Cook kebabs (oven/broiler)

Place skewers on a foil-lined baking tray or a rack set over a tray. Broil or roast for 10–14 minutes, turning once halfway and basting with melted butter or oil. If broiling, watch closely to avoid burning—you want good char but not dryness. Finish 1–2 minutes under broiler for char if needed.

Rest

Remove skewers from heat and let rest for 5 minutes so juices redistribute.

Finish & Serve

Brush the kebabs with the remaining melted butter or oil, sprinkle with fresh cilantro leaves and serve immediately with lemon wedges, sliced onions and mint chutney on the side.