Hariyali Chicken Tikka

Wash the chicken breasts thoroughly, pat dry, and cut them into 1-inch cubes. Set aside.

In a blender, combine the coriander leaves and stalks, mint leaves, green chillies, garlic, ginger, and sugar. Blend into a smooth paste using minimal water.

Transfer the green paste to a large bowl. Add hung curd, red chilli powder, dry mango powder, cumin powder, garam masala, turmeric, salt, lemon juice, and 2 tbsp of oil. Mix until fully combined. Taste and adjust seasonings if necessary.

Add the chicken cubes to the marinade, ensuring they are evenly coated. Cover and let it marinate for at least 1 hour, or overnight for enhanced flavour.

For a smoky flavour (optional): Heat a coal piece on a gas stove until it’s hot. Place a small piece of aluminium foil in the centre of the marinated chicken, put the hot coal on the foil, drizzle with 1 tsp of oil, and cover the bowl immediately to trap the smoke. Let it sit for 3-4 minutes, then discard the coal.

Preheat a grill pan over medium-high heat, and lightly drizzle it with oil. Grill the marinated chicken, turning occasionally, until evenly charred and fully cooked, about 8-10 minutes. Baste with oil or any leftover marinade as needed.

Serve the hot Hariyali Chicken Tikka with chutney, a side salad, or lemon wedges.