Murgh Tikka Haryali

Murgh Tikka Haryali Recipe - A Delicious Chicken Dish from Punjab, India

Region / culture: India, Punjab | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Murgh Tikka Haryali is a delicious and flavorful Indian dish made with marinated boneless chicken pieces grilled to perfection. The vibrant green color of the marinade comes from a blend of fresh coriander, mint, and spinach leaves, giving the dish its unique taste and appearance.

History

Murgh Tikka Haryali is a popular dish in Indian cuisine, known for its aromatic flavors and vibrant green color. The recipe is believed to have originated in the northern regions of India, where it is commonly served as a starter or appetizer at gatherings and celebrations.

Ingredients

1 kg : Boneless chicken
5 tbsp : ginger paste
5 tbsp : garlic paste
2 tsp : chilli powder
2 tbsp : garam masala
0.75 cup : thick dahi (curd)
0.5 cup : thick cream
1 bunch : coriander
1 bunch : mint leaves
10-12 : spinach leaves
3 tbsp : lemon juice
salt to taste
oil for Basting

How to prepare

Cut the chicken into 1.5-inch chunks and marinate with salt, chili powder, and lemon juice. Set aside.
Grind the coriander, mint, and spinach leaves to a fine paste.
Mix this paste with yogurt, cream, ginger and garlic pastes, and garam masala.
Combine the paste with the chicken and refrigerate overnight.
Remove from the refrigerator at least one hour before cooking.
Grill the chicken pieces on skewers or a grilling tray, basting with oil.
Cook until the chicken is tender and browned on all sides. Serve hot with chutney and onion rings.

Variations

Use bone-in chicken pieces for a more traditional preparation.
Add a pinch of chaat masala or kasuri methi for an extra burst of flavor.
Substitute the chicken with paneer or tofu for a vegetarian version of the dish.

Cooking Tips & Tricks

Marinate the chicken for at least 4-6 hours, or preferably overnight, to allow the flavors to fully develop.

- Use thick curd and cream to create a rich and creamy marinade.

- Baste the chicken with oil while grilling to keep it moist and tender.

- Serve the Murgh Tikka Haryali hot off the grill for the best flavor and texture.

Serving Suggestions

Serve Murgh Tikka Haryali with mint chutney, onion rings, and lemon wedges for a refreshing and flavorful meal.

Cooking Techniques

Grill the marinated chicken pieces on skewers or a grilling tray over medium-high heat for even cooking and charred flavor.

Ingredient Substitutions

Use Greek yogurt instead of curd for a thicker marinade.

- Substitute fresh herbs with dried herbs if fresh ones are not available.

Make Ahead Tips

Prepare the marinade in advance and store it in the refrigerator for up to 2 days before grilling the chicken.

Presentation Ideas

Arrange the grilled chicken pieces on a platter garnished with fresh herbs and lemon wedges for an attractive presentation.

Pairing Recommendations

Serve Murgh Tikka Haryali with naan bread, rice, or salad for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover Murgh Tikka Haryali in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Murgh Tikka Haryali contains approximately 300 calories.

Carbohydrates

Each serving of Murgh Tikka Haryali contains approximately 5 grams of carbohydrates.

Fats

Each serving of Murgh Tikka Haryali contains approximately 15 grams of fats.

Proteins

Each serving of Murgh Tikka Haryali contains approximately 30 grams of proteins.

Vitamins and minerals

Murgh Tikka Haryali is rich in vitamins and minerals, particularly vitamin C, vitamin A, iron, and calcium from the fresh herbs used in the marinade.

Alergens

Murgh Tikka Haryali contains dairy (curd and cream) and may not be suitable for individuals with lactose intolerance or dairy allergies.

Summary

Murgh Tikka Haryali is a protein-rich dish with a moderate amount of fats and carbohydrates, making it a balanced meal option when served with a side of salad or vegetables.

Summary

Murgh Tikka Haryali is a flavorful and aromatic dish made with marinated chicken grilled to perfection. With a vibrant green marinade and a blend of fresh herbs, this dish is sure to impress your guests and tantalize your taste buds. Enjoy this delicious Indian recipe as a starter or main course at your next gathering or celebration.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer day, and I was visiting my friend Fatima's house. As soon as I walked into her kitchen, the enticing aroma of spices and herbs filled the air. Fatima was busy marinating pieces of chicken in a vibrant green paste, her hands deftly working the mixture into every crevice.

"What are you making, Fatima?" I asked, unable to tear my eyes away from the tantalizing sight.

"It's Murgh Tikka Haryali, a traditional Pakistani dish," she replied with a smile. "Would you like to learn how to make it?"

I eagerly nodded, and for the next few hours, Fatima patiently guided me through the process of preparing the dish. From grinding fresh coriander and mint leaves to marinating the chicken in a mixture of yogurt, ginger, garlic, and green chilies, every step was a revelation. The vibrant green color of the marinade, infused with the earthy aroma of cumin and coriander, promised a symphony of flavors that my taste buds couldn't wait to explore.

As we sat down to enjoy the Murgh Tikka Haryali, the tender chicken pieces melted in my mouth, leaving behind a trail of zesty, herbaceous goodness. The marriage of spices and herbs was nothing short of magical, each bite a burst of flavor that transported me to a culinary paradise.

From that moment on, Murgh Tikka Haryali became a staple in my kitchen. I experimented with different variations of the recipe, adding my own twists and tweaks to suit my taste. Over the years, I perfected the art of making this dish, each batch better than the last, earning praise and admiration from family and friends alike.

But it wasn't just the taste of Murgh Tikka Haryali that captivated me; it was the memories and stories woven into every bite. The recipe had a history, a journey that traced back to a time long before I was even born. It was a legacy passed down through generations, a culinary heirloom that carried the essence of tradition and culture.

I remember my grandmother, a formidable woman with a passion for cooking, who would regale me with tales of her own culinary adventures. She had learned the art of making Murgh Tikka Haryali from her mother, who in turn had inherited it from her grandmother. The recipe had been handed down through the ages, each generation adding their own touch to make it their own.

My grandmother's kitchen was a treasure trove of recipes, each one a precious gem waiting to be unearthed. From fragrant biryanis to rich curries, she knew them all, her hands moving with the grace and skill of a seasoned chef. I would watch in awe as she effortlessly transformed humble ingredients into exquisite dishes, her eyes sparkling with pride and satisfaction.

It was in my grandmother's kitchen that my love for cooking was born. She taught me not just the techniques and recipes but also the importance of patience, dedication, and love in every dish. Cooking, she would say, was an art form, a way of expressing creativity and passion through food.

And so, as I continue to make Murgh Tikka Haryali in my own kitchen, I carry with me the memories of my grandmother and the lessons she imparted. The recipe may have been handed down through generations, but with each batch I make, I add a piece of myself, a touch of my own culinary identity.

For me, Murgh Tikka Haryali is more than just a dish; it is a symbol of heritage, a connection to my roots and the generations that came before me. And as I serve it to my family and friends, I know that the recipe will continue to live on, a testament to the enduring legacy of tradition and love that binds us together.