Hariyali Chicken Tikka, Air Fryer and Stovetop
Hariyali chicken is an Indian herbed chicken flavored with mint and cilantro. It’s a simple, flavorful dish that comes together quickly and tastes like a lot more work than it is. This version uses the air fryer and can nearly as easily be made in the oven, stovetop, or grill. The air fryer helps give it a very nice crispiness.
About this Recipe
“Hariyali” mean green. The green comes from cilantro and mint, which provide the flavor base. I also add kasoori methi (fenugreek) to add a savory note. This is typically served as an appetizer at events or restaurants and is excellent for salads and wraps.
I made this a lot in college before I stopped eating meat because it was fast, easy, and flavorful. Back then, I cooked it in the oven or stovetop.
Ingredients
Chicken Thighs – boneless, skinless. Thighs cook differently than breasts.
Garlic
Cilantro
Mint
Green chili
Kasoori methi (optional) – dried fenugreek leaves.
Salt
Ginger
Yogurt
Lemon Juice
Oil spray – needed whenever you use the air fryer. I use my sprayer with avocado oil.
Serving
Hariyali chicken is often served as an appetizer. I like to serve it with raw onions and lemon. The raw onions provide a nice crunch to go with the chicken. Add an Indian-inspired cocktail like chai bourbon fizz or guava mint cocktail.
It is also great served in a wrap or in a salad. Like chicken tikka bites, this is a chicken dish you can keep in the refrigerator and use when you want to add some protein to something.
This is delicious as a wrap made with naan or kulcha. Just add the hariyali chicken, some raw onions, cilantro, and some yogurt or cucumber raita to your flatbread.
Cooking Tips
- This recipe is only tested on chicken thighs. If using breasts, you must adjust the temperature and cooking time.
- If you cut your chicken thighs a different size, your cook time will have to adjust accordingly. I bought chicken thighs from Trader Joe’s and cut each in half.
- Thighs tend to shrink so the pieces will look large but will end up smaller.
Variations
- Adjust chili for spice level
- If you don’t have mint, skip it. Same for kasoori methi.
- Add dill. I usually don’t, but many people add dill to hariyali chicken.
Recipe
Hariyali Chicken Tikka
Hariyali chicken is an Indian herbed chicken flavored with mint and cilantro. It’s a simple, flavorful dish that comes together quickly and tastes like a lot more work than it is.
Ingredients
- 1.5 lbs boneless and skinless chicken thighs (cut into 2 1/2 inch pieces)
- 1 bunch cilantro
- 1 cup mint (firmly packed)
- 3 Tbsp yogurt
- 1 green chili (like Serrano (pick a milder chile or remove seeds if you want to limit the spice))
- 1 tsp salt (or to taste)
- 5 cloves garlic
- 1 ” piece of ginger
- 1 Tbsp lemon juice
- 1 tsp kasoori methi (optional)
Instructions
- Add all ingredients except chicken and oil to a blender and puree.
- Combine the puree with chicken and marinade for at least 30 minutes (can be overnight) in the refrigerator.
Air Fryer Method
- Spray the air fryer with a light coating of neutral oil. Place chicken pieces in the air fryer (no need to preheat) with a bit of space in between. Spray the top of the chicken with a light oil coating as well. Depending on the size of your air fryer, you will likely need to work in batches.
- Set the air fryer to 380°F (193°C) and cook for 15 to 18 minutes until the internal temperature reaches 165°F, turning the chicken about halfway through.
- Let the chicken rest for 10 minutes before serving.
Stovetop Method
- Heat a large skillet (ideally cast iron) with 1 tablespoon of oil over medium heat. When the oil is hot, add the chicken.
- Let cook for 5 minutes without moving the chicken. Flip. And let cook for 4-6 more minutes, until the internal temperature of the chicken reaches 165°F.
- Let the chicken rest for 10 minutes before serving.
Video
