"Chicken breast meat is rubbed with an intoxicating paste made with cilantro, mint, and other distinctive flavors. Chicken legs may also be used, or a combination of legs and breasts. This recipe is cooked in the oven, but will work well on the grill. Serve hot with onion rings." — HEERU
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finely chopped fresh cilantro
finely chopped fresh mint leaves
ginger garlic paste
green chile paste
skinless, boneless chicken breast halves - cut into chunks
I had to make a few changes to this recipe out of necessity (I couldn't get to the store) and out of my tendency toward experimentation but the results were great! I didn't have garlic ginger paste or green chile paste so I put four cloves of garlic and a fat piece of peeled, sliced ginger and half a small can of chopped green chiles in my mini food processor. I also put the cilantro and mint in there. I processed the mixture into a paste and tumped it into a large plastic baggy. I then added to the mixture juice from half a lime and 1/2 cup of coconut milk. Put the chicken chunks in there and marinated for two hours. I broiled the chicken for 5 or 6 minutes per side and served it with buttered jasmine rice with green peas. It was awesome! Even my somewhat picky husband loved it. Thanks for the recipe.
great recipe, the chicken was wonderful. We cooked it on the grill and my husband said that it was the best chicken he had ever had. The only change I made to the recipe was to add a tablespoon of ground cumin.
First time I attempted this recipe, it was good but a little too salty for my taste buds. On round 2, I did 1 teaspoon instead of 1 tablespoon and it came out perfect. Just an idea for those out there who don't have much tolerance for salt.
This was very moist and flavorful.I used thighs instead of breast meat and blended all the ingredients in a food processor. It took me about 15-18 mins to broil in the oven.
Great recipe--the first time I prepared it as written, substituting red curry paste for green chile paste as that is what I have. This turned out great. The second time I doubled the listed ingredients, blended them with a can of coconut milk, and simmered the chicken in the sauce. This was *delicious*. It makes a fresh-tasting curry that's great over rice.
excellent is an understatement for this....the tangy and garlicy taste just blend beautifully.....and really presentable too! UPDATE 18/06/2011 :: This is a recipe that's been going strong in my house ever since I made it! I do marinate these in the fridge for a minimum of 8 hours (over night) to even 24 hours or even frozen for longer. I bake these first for 21 minutes @ about 175C and then flip them over and bake for anouther 21 minutes. Something I forgot to mention was to follow your own taste for the salt coz that's what I do since the salt proportion in the recipe seems way to much. These tikkas are much loved by all who've tried these at my place! :) Thanks again Heeru!
We grilled this with skewers. It was very good. However, I can’t see adding cumin to it as the first reviewer did. My husband loved it, my children and I liked it a lot. To me it seemed to need some type of sauce to accompany it, though. Any suggestions Heeru? I will be making it again.
Turned out really really well! :) It's a nice change from the usual tikkas. I couldn't find any green chili paste either so I blended in a whole green chili and a bit of spring onions to spice it up!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Hariyali Tikka
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 25
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