Friday, May 8, 2020

Hariyali Chicken Kebab | Green Chicken Kebab | Starter Recipe

Hariyali Chicken Kebab, a flavorful, delicious & juicy chicken kebab which is very popular in North India!!! Hariyali means "Green",so it's basically a chicken kebab made with aromatic green masala. The green paste used in this recipe made from mint, coriander and some aromatic indian spices. The flavor from the green paste totally elevates the taste of this kebab to a whole new level.

Hariyali Chicken kebab taste best with boneless chicken, so i prefer to use chicken breast for this kebab. But it's totally up to you, if you like your kebab/chicken with bone the best, then absolutely go head and use chicken drumstick or chicken leg or whatever you like.It tastes good as starter or as side for your rice or roti. Even you can stuff this kebab along with some onions & veggies in your favorite flat bread and have it as wrap.

Here in today's recipe, i have used my oven to bake this kebab. But if you've open grill, i highly recommend to use that for the smoky flavor. Next the color and flavor of this kebab are mainly depends on the mint and coriander leaves used in the recipe, so try to use as fresh as possible for best flavor and vibrant color. If the herbs are little old and the color is little on darker side of green, then you may not get that vibrant green color on your kebab, but taste wise still it would be awesome.

Now let's check out on how to make this delicious Hariyali/Green Chicken Kebab.

Hariyali Chicken Kebab

Preparation Time : 2 hrs | Cooking Time : 25 mins | Serves : 2
Recipe Category: Kebab | Recipe Cuisine: Indian

Ingredients
Boneless Chicken - 1/2 lb
Mint - 1/4 cup(tightly packed)
Coriander leaves - 1/4 cup(tightly packed)
Green chili - 2 to 4
Ginger - 1 inch pieces
Garlic - 4 cloves
Curd/Yogurt - 1/2 cup
Lemon juice - 1 tsp
Salt- to taste
Oil - 1 tsp

Procedure

Clean mint, coriander leaves and put into the blender along with green chili, ginger & garlic and grind into coarse mixture.

Then add curd into it and make it as smooth puree. Cut the chicken into small pieces & clean the chicken and keep it ready.

Add the mint coriander paste into the chicken along with salt and oil.

Finally add lemon juice and mix it all well together. Let it marinate for 1 - 2 hrs. Keep the wooden skewer in the water for 1 hr and line the baking tray with foil paper. Thread the chicken into the skewer and arrange it on the tray.

Preheat the oven @ 420 F and place the tray and bake it for 20-25 mins(see notes for pan cooking). For final two minutes turn on the broil mode and broil it for some color on the top.

That's it. Tasty Hariyali Chicken Kebab is ready.Serve it with your favorite dip. For more chicken recipe, check out here

Notes:

You can marinate the chicken and keep it overnight for more flavor.
Add 1/2 tsp of garam masala in the marination for more flavor
Apply some ghee on top of the kebab when it's come out form the oven for rich kebab. I didn't use it.
Instead of baking in oven, you can cook it in stove top also. Heat some oil in the pan and place the skewers, rotate now and then until the chicken is thoroughly cooked.
Depends on the size of the chicken pieces, baking time from 20- 25 mins.

Wednesday, December 18, 2019

Chicken Kebab in Oven | Chicken Kabob recipe

Chicken Kebab, a delicious chicken dish made from the marinated chicken, thread into the skewer and cook it on the oven/ grill.

In today's recipe, i will be sharing the recipe to cook in the oven. As winter is in peak here, i always find reason to turn on my oven, in addition to the sweet treats, i'm making this kind of kabab frequently now. Not only it's delicious, it's easy to put it together.

You can marinate the chicken and keep it in refrigerator over night, the next day, bring it to room temperature, thread into the skewer and it's ready to go into the oven.It can be served as starter or as side dish for rice or even you can stuff inside your flat breads and make it as roll.

If you have been following me on Instagram, you might knew about the cauliflower kabab that i had shared recently, since i got a few dms on how to make it, will share that recipe soon, in the mean time, you can keep this as reference and make the cauliflower kabab too.

Now coming back to today's recipe, make sure to cut the chicken into equal size to ensure even cooking. Next, if you're making kabab in the oven for first time, keep an eye on the chicken after 18-20 mins since every oven is little different and the time may varies in your oven.That's it, now let's check out on how to make this chicken kebab.

Chicken Kabab in Oven

Preparation Time : 2 hrs | Cooking Time : 25 mins | Serves : 2 to 3
Recipe Category: Chicken | Recipe Cuisine: Indian

Ingredients
Boneless Chicken - 1/2 lb
Curd -1/4 cup
Ginger Garlic Paste - 1 tbsp
Turmeric powder - 1/4 tsp
Red Chili Powder - 1 tsp
Coriander Powder - 2 tsp
Garam Masala Powder - 1/2 tsp
Salt - to taste
Oil - 1 tbsp
Lemon Juice - 1 tbsp
Red food color - few drops(optional)
Dried kasturi methi - 1 tsp
Capsicum - 1/4 cup (cubed)
Onion - 1/4 cup(cubed)

Procedure

Cut the chicken into bite size, clean the chicken well and pat dry with paper towel, in a bowl add curd, spices(red chili, turmeric, coriander & garam masala powder),ginger garlic paste & salt.Mix it well together.

Next add oil, lemon juice, food color(if using) & kasthuri methi and mix it well.

Add chicken, onion & capsicum into the marination and mix it well together. Cover it with lid and let it marinate for minimum 2 hrs.

Preheat the oven at 425 F. Place a parchment/ foil paper on the bottom of the baking tray, thread chicken, onion & capsicum alternatively on to the skewers and place it on the baking tray without touching the bottom of the tray.

Bake it in the preheated oven for 20- 35 mins. Rotate the tray twice in between the baking time for even cooking.

Delicious Chicken Kabab is ready to serve. Serve it with mint chutney & some lemon wedges.

Related: How to make Kebab Green Chutney

Notes:

You can marinate the chicken previous night itself and keep it in the refrigerator.
Make sure that the baking tray has enough depth and keep the skewers on the rim of the tray so that the chicken doesn't touch the tray.
If you're using bamboo skewers, soak them in the water for 20 mins before baking to ensure that it doesn't get caught fire while baking.
Lining the tray with foil/parchment paper to capture the dripping and also it helps to clean the tray easily.
Cooking at high temperature helps to retain the moisture.
Instead of oven cooking, it can be grilled or pan fried too.

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Friday, May 8, 2020