Air fryer recipe · Starters
Hariyali Chicken Tikka
Vibrant green coriander-mint tikka, fresh and herby with a soft tandoori smokiness.
- 40 minTotal time
- 195°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 115kcal
- 19.0 gprotein
- 4.2 gcarbs
- 2.9 gfat
- 1.8 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Boneless chicken, cubed500 g
- Coriander leaves1 cup
- Mint leaves1/2 cup
- Hung curd3 tbsp
- Green chillies2
- Ginger-garlic paste1 tbsp
Method
Blend the green paste
Grind the coriander, mint, green chillies and a splash of water into a smooth, bright green paste. Add only a little water at a time so the paste stays thick, which helps it cling to the chicken instead of sliding off.
Combine with curd
Fold the green paste into the hung curd with the ginger-garlic paste and salt. The thick curd softens the sharp herbs and helps the marinade stick to the meat, so every cube takes on a deep green coat.
Marinate the cubes
Coat the chicken thoroughly and keep it in the fridge for at least 90 minutes. The long rest lets the herb flavours work into the meat slowly, so it turns out well seasoned right to the middle.
Air-fry to set
Spread the cubes on the tray with gaps and brush lightly with oil so the green coating roasts rather than dries. Air fry at 195°C for 17 min, flipping once, until the edges lightly char and the chicken is opaque through with no pink at the centre.
