Tuesday, December 2, 2014

Haryali Chicken Kebab

Drew out my yet another inevitable chicken recipe. Haryali Chicken Kebab, haryali stands for green. Tender chicken/breast pieces best suits the dish. Masala used in making this dish is green chilies, cilantro, and full of greens hence the name. This dish is very popular, served in all restaurants in India. It is a dry dish loaded with flavors, marinating with yogurt, lemon and salt makes chicken soft. Ginger and garlic paste makes the chicken kabab taste divine.
              Marinated chicken is placed in grill rack and grill until completely done it is such easy recipe. This flavorful chicken is gnawed till last bits when served with salad on side. This versatile combination equally suits lamb.


  • 400 gm chicken breast pieces
  • 3 tbsp oil
  • 2 tbsp yogurt
  •  Skewers

To fine paste
  • 1 inch ginger
  • 5 garlic cloves
  • ½ bunch cilantro, mint leaves
  • 4 green chilies
  • Salt to taste


Step 1: Cut into about 1 inch, wash and drain chicken. In a blender take ingredients to make smooth fine paste using water as required.

Step 2: In a large bowl add chicken, salt, 1tbsp oil and yogurt mix them well. Add ground paste and rub the chicken until well coated. Marinate for a minimum of 30 minutes.

Step 3: Heat oven for 5 minutes. Skewer the ingredients end to end on sticks. Place them in grill rack leave little space between, brush oil and grill until cooked. Flip over after 4 minutes and brush oil again and continue to grill. Keep close eye to avoid burning and flip over after every 4 minutes.

As I always say spices can be adjusted based on your spice level.
For using wooden/bamboo skewers soak them in water for 30 minutes. (I just forgot to do 😂😉)