Green Chicken Tikka Recipe – Cilantro, Mint & Ginger Marinade

Last Updated on 4 months by Neha Deshmukh

Green Chicken Tikka Recipe – Cilantro, Mint & Ginger Marinade

Hey everyone! If you’re anything like me, you’re always on the lookout for a chicken recipe that’s bursting with flavor and doesn’t take all day to make. This Green Chicken Tikka is exactly that! It’s vibrant, fresh, and seriously addictive. I first made this for a small get-together with friends, and it disappeared in minutes – I knew I had to share it with all of you.

Why You’ll Love This Recipe

This isn’t your average chicken tikka. The marinade is what really sets it apart. It’s a beautiful, bright green thanks to a generous helping of cilantro and mint. The yogurt keeps the chicken incredibly tender, and the ginger-garlic paste adds a lovely warmth. Plus, it’s surprisingly easy to make, even on a weeknight! It’s perfect for a quick dinner, a party appetizer, or even meal prepping for lunches.

Ingredients

Here’s what you’ll need to make this Green Chicken Tikka magic happen:

• 1 1/2 lbs boneless, skinless chicken thighs
• 1 bunch cilantro
• 1/4 cup mint (firmly packed)
• 3 tablespoons yogurt
• 1 green chili (Serrano)
• 1 teaspoon salt
• 5 garlic cloves
• 1 inch piece ginger
• 1 tablespoon lemon juice
• 1 teaspoon kasoori methi (optional)

Ingredient Notes

Let’s talk ingredients for a sec! A few things will really elevate this recipe:

• Kasoori Methi: This dried fenugreek leaf adds a unique, slightly smoky flavor that’s so characteristic of Indian cuisine. It’s optional, but I highly recommend it! You can find it at most Indian grocery stores, or online.
• Cilantro & Mint: Freshness is key here! Use a generous bunch of both. Don’t skimp – they’re the stars of the show. I like to give them a good rinse and spin them dry before using.
• Green Chili Heat: Serrano peppers pack a punch! If you’re sensitive to spice, start with half a chili, or remove the seeds. Different regions in India use different types of green chilies, so feel free to adjust based on your preference. My grandma always used a milder variety, and it was still delicious.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to make the marinade. In a blender, combine the cilantro, mint, yogurt, green chili, salt, garlic, ginger, lemon juice, and kasoori methi (if using). Blend until it’s super smooth – you don’t want any chunky bits!
2. Now, coat the chicken pieces with that gorgeous green marinade. Make sure every piece is nicely covered.
3. Pop the marinated chicken into a container or zip-top bag and refrigerate for at least 30 minutes. But honestly? Overnight is even better! The longer it marinates, the more flavorful and tender it will be.
4. Time to cook! You have two options:
   • Air Fryer: Spray the air fryer basket with a little oil. Arrange the chicken in a single layer and air fry at 380°F (193°C) for 15-18 minutes, flipping halfway through.
   • Stovetop: Heat a little oil in a skillet over medium heat. Cook the chicken for about 5 minutes per side, until the internal temperature reaches 165°F (74°C).
5. Let the chicken rest for about 10 minutes before serving. This helps the juices redistribute, making it extra juicy.

Expert Tips

• Don’t overcrowd the air fryer or skillet. Cook in batches if necessary.
• A meat thermometer is your best friend for ensuring the chicken is cooked through.
• For extra tender chicken, poke a few holes in the chicken pieces with a fork before marinating.

Variations

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt (coconut or soy work well) and use a plant-based chicken substitute like seitan or extra-firm tofu.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your yogurt doesn’t contain any hidden gluten ingredients.
• Spice Level Adjustment: If you like it really spicy, add another green chili or a pinch of cayenne pepper to the marinade.
• Festival Adaptations: This is a fantastic dish to serve during Ramadan or Eid! It’s also a crowd-pleaser for parties and gatherings. My family always makes a big batch for Diwali.

Serving Suggestions

So many options! Here are a few of my favorites:

• With sliced onions and a squeeze of lemon juice.
• Wrapped in warm naan or roti.
• Served with a side of rice and raita (yogurt dip).
• As part of a larger Indian feast with dal, vegetables, and other curries.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

FAQs

What cut of chicken works best for Green Chicken Tikka?

Chicken thighs are my go-to! They stay incredibly moist and tender during cooking. However, you can also use chicken breast, but be careful not to overcook it.

Can I marinate the chicken for longer than overnight?

Yes, you can! Marinating for up to 24 hours will result in even more flavorful and tender chicken.

What is Kasoori Methi and can I substitute it?

Kasoori Methi is dried fenugreek leaves. If you can’t find it, you can omit it, but it does add a unique flavor. A tiny pinch of dried oregano can offer a very subtle similar note, but it’s not a perfect substitute.

What is the best way to achieve a smoky flavor if not using a tandoor?

While nothing truly replicates a tandoor, using an air fryer can help get a slightly smoky flavor. You can also add a pinch of smoked paprika to the marinade.

Can this recipe be adapted for the grill?

Absolutely! Thread the marinated chicken onto skewers and grill over medium heat for about 10-12 minutes, turning occasionally, until cooked through.