Thursday, 6 November 2014

Hariyali chicken tikka

Kebab's are always welcome in my household.They r the best, healthiest way of satisfying your never ending love for non veg food.They add a gourmet charm to your table.

 My little ones are crazy for kebab's.Lil Z usually hates spicy food (he has more water than his share of food while forced to eat spicy).

But when it comes to kebab's he has it as if there is no spice at all.I  have been making kebab's for so many years in the oven, on stove top but this one has been for sure the best one till date.
"oh yum, momma this is melting in the mouth".was the compliment by the kids."You can pursue your carrier as a chef ,"this was the compliment by Mr Z

.AAH   .......that was the best compliment I ever had.That really made my day. During my trial and error sessions with kebab's I have cracked the secret of juicy ,succulent full of flavour  kebab " POUNDING"  .this is an age old technique of tenderising the meat by slightly pounding the piece of meat  with a pestle or a hammer. By doing it the tissues of the muscle in the meat break ,resulting in soft kebab's .

if you think the best kebabs can be made in the oven then this recipe is gonna prove you wrong.
Here's how....... i made it.......



  • Coriander leaves  a hand full
  • mint leaves a hand full
  • 2 green chillies

  • 300gms chicken(boneless)
  • 4 tbsp hung curd
  • 1 tsp ginger garlic paste
  • 1 tsp chaat masala
  • 1 tbsp oil
  • salt to taste


  1. Soak the bamboo skewers in water for 3-4 hours.Wash the chicken and pat dry it on a kitchen towel
  2. Cut chicken into bite size pieces.pound each piece by a pestle .
  3. Marinate the chicken with all the spices,green paste, and oil for at least 4-5 hours .Over night marination would be recommended.
  4. Heat a pan ,grease it with the chicken in the skewers and plate it on the hot pan .lower the flame and cook it for for 5 minutes .
  5. Flip it  and cook it on the other side for another 5 minutes
  6. You can see some water releasing into pan ,but don't worry it will gradually dry up.
  7. Cook it on both sides until done.

Your kebabs are ready in minutes.........serve it with any dip of your choice,....enjoy



  1. Always use hung curd for kebab's.
  2. Ive used a hammer for pounding the meat.
  3. Use green chillies according to your discretion. 
  4. If the water released is more u can increase the heat and dry it.

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