Hariyali kebab

Share Button


Preparation Time : 20 minutes + marination for 8 hours or over night .

Cooking Time : 15 minutes

Serving : 8 to 10 minutes


Hariyali Kabab. A kabab that i have tasted in the tandoori platter when out to a restaurant.The green colour always puts of others so the left overs are always left for me to finish. I tried the recipe on my own once at home with all the ingredients i thought might be used and it did come close.So every time after that when ever i made hariyali kabab made slight clever little twists and now i have finalised and stuck to one recipe which i am going to share with you all.Ummm there are a lot of people who are so hesitant to share their recipes.Wonder why though ? I love to share all i know as i feel after you are no more, you should leave a mark of something behind for others to be kept reminded about you and conquer the world. As my passion is food and cooking. I am on a mission to keep all my known recipes from slipping into food oblivion. Sharing these recipes in my endeavour to keep myself entertained require a little effort but that makes it all the more worth while when i see you all try my recipes at home.

Ingredients for main dish

Chicken breasts1/2 kg cut into cubes
Ginger garlic paste 1/2 tablespoon each
Thick curd2 tablespoon
Lime juice1/2
Coriander leaves1/4 cup
Mint leaves1 tablespoon
Green chillies4 to 5
Garam masala powder 1/4 teaspoon
Chaat masala powdera huge pinch
Black salta pinch
Saltto taste
White pepper 1/4 teaspoon
Ghee - 1 tablespoon
Vinegar1/2 teaspoon
Cream1 tablespoon
Green food colorlittle ( optional )

Other Ingredients

  1. Butter
  2. Skewers


  1. Grind all the ingredients together except for chicken to a smooth paste . Marinate the cleaned chicken pieces in the ground masala for 8 hours or over night kept in the refrigerator .
  2. Before grilling the kababs make sure the marinated chicken pieces are in room temperature . Preheat oven to 350 degree F .
  3. Skewer the marinated chicken pieces and grill for 14 to 15 minutes basting butter at regular intervals .
  4. Serve hot with tandoori chutney , lemon wedges and a vinegar dressed onion , tomato salad .