This Chicken Hariyali Kebab is a vibrant, herb-packed dish made with tender boneless chicken marinated in fresh coriander, mint, yogurt, and warming spices. Juicy on the inside with a lightly charred exterior, it’s perfect for grilling, pan-searing, or baking for a flavorful meal any day of the week.
Why You’ll Love This Recipe
Bursting with fresh herbs that give a naturally green, aromatic marinade
Boneless chicken cooks quickly and stays juicy
Simple ingredients with big flavor
Works well for grilling, oven baking, or stovetop cooking
Great for family meals, gatherings, or meal prep
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless chicken 1 kg
Fresh coriander leaves 80 g
Fresh mint leaves 40 g
Green chillies 4–5
Ginger garlic paste 35 g
Thick curd (yogurt) 150 g
Roasted cumin powder 1 tsp
Garam masala 1 1/2 tsp
Salt 17 g
Oil 40 ml (for marinade)
Oil 8 ml (for greasing or brushing during cooking)
Directions
Cut the boneless chicken into medium-sized cubes and place them in a large mixing bowl.
In a blender, add fresh coriander leaves, fresh mint leaves, green chillies, and a small splash of water. Blend to a smooth green paste.
Add the green herb paste to the chicken along with ginger garlic paste, thick curd, roasted cumin powder, garam masala, salt, and 40 ml oil.
Mix thoroughly until all the chicken pieces are evenly coated with the marinade.
Cover and marinate for at least 2 hours. For best flavor, marinate for up to 8 hours in the refrigerator.
Preheat a grill, oven, or pan. Lightly grease with the remaining 8 ml oil.
Cook the marinated chicken on medium-high heat, turning occasionally, until cooked through and lightly charred on the outside. This takes about 12–15 minutes depending on the cooking method.
Remove from heat and rest for a couple of minutes before serving.
Servings and timing
Servings: 6
Preparation time: 20 minutes
Marination time: 2 to 8 hours
Cooking time: 12 to 15 minutes
Total time: Approximately 35 minutes active time, plus marination
Variations
Add a tablespoon of fresh lemon juice to the marinade for extra tang
Include a handful of spinach along with the herbs for a deeper green color
Use boneless chicken thighs instead of breast for extra juiciness
Sprinkle a pinch of chaat masala after cooking for a street-style finish
Storage/Reheating
Store leftover Chicken Hariyali Kebab in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a pan with a small splash of oil or in a preheated oven until heated through. Avoid overheating to keep the chicken tender.
FAQs
Can I bake Chicken Hariyali Kebab instead of grilling?
Yes, you can bake it in a preheated oven at 200°C until fully cooked and lightly browned.
Is this recipe very spicy?
The heat level is moderate. You can reduce or increase the number of green chillies to suit your taste.
Can I marinate the chicken overnight?
Yes, marinating overnight enhances the flavor and keeps the chicken very tender.
What cut of chicken works best?
Boneless chicken breast or thigh both work well in this recipe.
Can I cook this on a stovetop pan?
Yes, a heavy pan or grill pan works perfectly for stovetop cooking.
Why is thick curd important?
Thick curd helps the marinade cling to the chicken and keeps it moist during cooking.
Can I freeze the marinated chicken?
Yes, you can freeze the marinated chicken for up to one month before cooking.
How do I know the chicken is fully cooked?
The chicken should be opaque throughout and release clear juices when cut.
Can I use dried herbs instead of fresh?
Fresh herbs are strongly recommended for authentic flavor and color.
What can I serve with Chicken Hariyali Kebab?
It pairs well with flatbreads, salad, or a simple yogurt-based dip.
Conclusion
Chicken Hariyali Kebab is a refreshing and flavorful dish that highlights the goodness of fresh herbs and gentle spices. Easy to prepare and versatile in cooking methods, it’s a recipe you’ll want to make again and again for both everyday meals and special occasions.
Chicken Hariyali Kebab is a juicy, herb-marinated dish made with fresh coriander, mint, yogurt, and spices. It’s grilled, pan-seared, or baked to perfection, delivering bold, aromatic flavors in every bite.
Total Time:35 minutes active (+ marination)
Yield:6 servings
Ingredients
1 kg boneless chicken, cut into cubes
80 g fresh coriander leaves
40 g fresh mint leaves
4–5 green chillies
35 g ginger garlic paste
150 g thick curd (yogurt)
1 tsp roasted cumin powder
1 1/2 tsp garam masala
17 g salt
40 ml oil (for marinade)
8 ml oil (for greasing or brushing)
Instructions
Cut the boneless chicken into medium cubes and place in a bowl.
Blend coriander, mint, and green chillies into a smooth green paste using a splash of water.
Add the herb paste, ginger garlic paste, yogurt, cumin powder, garam masala, salt, and 40 ml oil to the chicken. Mix well to coat evenly.
Cover and marinate for at least 2 hours, preferably up to 8 hours in the refrigerator.
Preheat grill, oven, or stovetop pan. Lightly grease with 8 ml oil.
Cook marinated chicken on medium-high heat, turning occasionally, until fully cooked and lightly charred, about 12–15 minutes.
Remove from heat, rest briefly, then serve hot.
Notes
Add lemon juice for tanginess in the marinade.
Use spinach along with herbs for deeper color.
Boneless thighs offer more juiciness than breasts.
Sprinkle chaat masala after cooking for street-food flair.
