Haryali Tikka Recipe
Boneless chicken pieces are marinated in the mixture of curd, spinach and mint leaves cooked in our Tandoor
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Ingredients
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Marinade
Method
Marinade Preparation
- 1
Blend the Greens
In a blender, combine the fresh spinach leaves and mint leaves. Blend until you achieve a smooth paste.
- 2
Mix the Marinade
In a large bowl, add plain yogurt, ginger-garlic paste, lemon juice, red chili powder, garam masala, and salt. Mix well.
- 3
- 4
Marinate the Chicken
Add the boneless chicken pieces to the marinade. Ensure each piece is thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight for best results.
Cooking
- 5
Preheat the Tandoor
Preheat your tandoor oven to a high temperature (around 250°C or 482°F). If using a regular oven, set it to broil.
- 6
Prepare for Cooking
Skew the marinated chicken pieces onto metal or soaked wooden skewers. Leave some space between each piece for even cooking.
- 7
Cook the Chicken
Place the skewers in the preheated tandoor. Cook for about 15-20 minutes, turning occasionally, until the chicken is fully cooked and has a nice char.
- 8
Serve
Once cooked, remove the chicken from the skewers and serve hot with mint chutney and lemon wedges.