Chicken Hariyali Kabab

Chicken Hariyali Kabab / Green Chicken Kabab

Preparation and Cooking Time: Appr. 15 – 20 Minutes

Serves: 3-4 People



  • 1/2 Kg chicken breasts
  • 5-7 large spinach (Palak) leaves
  • 5-6 garlic cloves (lahsun)
  • 1½ inch ginger root (adrak)
  • ½ cup fresh coriander leaves chopped with stems (kothmir/dhania)
  • 10-12 mint leaves (pudina)
  • 3-4 fresh green chillies
  • 1 tbsp lemon juice
  • 4 tbsp thick Curd
  • ½ tsp garam masala powder
  • 3-4 wooden skewers or metal
  • 1 tbsp oil
  • Salt to taste

Related Post – Chicken Cigar

Cooking method 

  1. Wash and pat dry the chicken
  1. Chop the chicken in medium pieces.
  1. Wash and chop the spinach.
  1. Add the chopped spinach, chopped fresh coriander leaves, mint leaves, chopped garlic, chopped ginger, chopped green chilies, garam masala powder, lemon juice and salt in Curd.
  1. Grind it to make a smooth paste.
  1. Add the chicken to the mix and add the oil. Mix and coat chicken well in the paste.
  1. Leave the chicken for dressing for at least 30 mins.
  1. Soak the wooden skewers in cold water for at least 15 mins.
  1. Keep the wooden skewers in kitchen paper to get rid of excess water. Apply some oil over it then arrange the chicken pieces in skewers leaving a little space between chicken pieces.
  1. Preheat the oven at degrees 200 degree C and place the skewers in the oven. Grill the chicken hariyali kabab for about 12-18 mins.
  1. Turn the skewer sticks time to time to cook the green chicken kabab evenly from all sides. Grill the green chicken kabab till it is cooked properly.
  1. Serve with mint chutney.
  1. Alternatively, these can be grilled in the open tandoor.


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