Appetiser
Snack
Chicken
Intermediate
For 4 people

About Hariyali Chicken Tikka


Hariyali Chicken Tikka is a popular North Indian appetizer featuring spiced chicken balls encased in spinach leaves, then fried till crisp. The chicken mixture is flavoured with fresh coriander, spices, and cheese for a tasty filling, while the spinach parcels turn shatteringly crisp when fried. Though it involves a few steps, this impressive snack is definitely worth the effort.

 

Ingredients

  • For Special Spice Mix:

  • Jaiphal (nutmeg) (whole)

    1 piece
  • Javitri (mace) (whole)

    2 blades
  • Kabab chini (cubeb pepper) (whole)

    1 tsp
  • Laung (cloves) (whole)

    4
  • Dalchini (cinnamon) (whole)

    1 inch piece
  • Elaichi (green cardamom) (whole)

    4 pods
  • Shamorich (white peppercorns (whole)

    2 pods
  • Shahi jeera (black cumin) (whole)

    1 tsp
  • For Chicken Mixture:

  • Boneless chicken (cut into 1-inch pieces)

    400 g
  • Chana dal (bengal gram) (soaked for 30 minutes)

    2 tbsp
  • Adrak (ginger) (roughly chopped)

    1 inch piece
  • Lehsun (garlic) (roughly chopped)

    6 cloves
  • Dalchini (cinnamon) (whole)

    1 inch piece
  • Hari elaichi (green cardamom) (whole)

    2 pods
  • Laung (cloves) (whole)

    2
  • Salt

    1 tsp
  • Sunrise Haldi Powder

    1/2 tsp
  • Coriander leaves (finely chopped)

    1 cup
  • Cheese (grated)

    1/2 cup
  • Egg (whole)

    1
  • Sunrise Kali Mirch Powder

    1/2 tsp
  • Sunrise Jeera Powder

    1 tsp
  • Sunrise Dhania Powder

    1 tsp
  • Sunrise Lal Mirch Powder

    1 tsp
  • Special spice mix (ground to powder)

    1 tsp
  • Onion birista (fried onions)

    2 tbsp
  • For Spinach Coating:

  • Spinach leaves (large)

    40
  • Rice flour

    1 cup
  • Salt

    1/2 tsp
  • Sunrise Kali Mirch Powder

    1/4 tsp
  • Water

    1/2 cup
  • For Frying:

  • Oil (for shallow frying)

    1 cup

Sunrise tip: For the crispiest spinach coating, make sure the leaves are completely dry before dipping in the batter. Even a little moisture will make the spinach soggy instead of crisp.


Steps

Step 1: Prepare Special Spice Mix

Time: 10 minutes

Toast jaiphal, javitri, kabab chini, laung, dalchini, hari elaichi, shahi mirch and shahi jeera in a dry pan till fragrant. Let cool completely, then grind into a fine powder. Set aside.


Step 2: Cook Chicken Mixture

Time: 20 minutes

In a kadhai, boil water and add chicken, chana dal, adrak, lehsun, dalchini, hari elaichi, laung, 1 tsp salt, and Sunrise Haldi Powder. Cover and cook for 10-15 minutes till the chicken is tender. Drain and blend into a smooth paste once cool.


Step 3: Flavour Chicken Mixture

Time: 10 minutes

In a bowl, mix the chicken paste with coriander leaves, cheese, egg, 1/2 tsp Sunrise Kali Mirch Powder, Sunrise Jeera Powder, Sunrise Dhania Powder, Sunrise Lal Mirch Powder, 1 tsp special spice mix, and onion birista. Mix well. Divide into equal portions and shape each into a ball.


Step 4: Prepare Spinach Coating

Time: 10 minutes

Mix rice flour with 1/2 tsp salt, 1/4 tsp Sunrise Kali Mirch Powder and water to make a smooth batter. Dip each spinach leaf into the batter, shaking off excess. Sandwich each chicken ball between 2 batter-coated spinach leaves.


Step 5: Fry Hariyali Chicken Tikka

Time: 20 minutes

Heat oil in a kadhai. Once hot, add the prepared chicken parcels in batches and fry on medium heat till the spinach coating turns crisp and golden brown, around 3-4 minutes. Drain on paper towels.


Step 6: Serve

Arrange the Hariyali Chicken Tikka on a platter. Serve hot with hari chutney or tomato ketchup.


Goes Best With

  • Accompaniment: Green Chutney, Tomato Ketchup