BBQ Hariyali Chicken Tikka


  • Chicken Breasts cut into bite sized pieces
  • 3 tablespoons vegetable oil
  • 1 onion Roughly chopped
  • 2 tablespoons garlic and ginger paste
  • 5 green chilli peppers – (more if you want it spicier)
  • 3 large handfuls of baby spinach leaves
  • Juice of two lemons
  • 1 handful of coriander (roughly Chopped)
  • 1 Handful of mint leaves
  • 1 Handful of roasted cashews
  • 2 Tablespoons of butter
  • 2 tablespoons garam masala
  • 2 tablespoon cumin powder
  • 1/2 teaspoon turmeric
  • 2 tablespoons thick plain yogurt
  • Salt and pepper


  1. In a pan, heat the oil up
  2. Add ginger Garlic and green chillies and onions (until onions are translucent)
  3. Add Turmeric, Garam masala and Cumin powder
  4. Add in the spinach until the spinach melts
  5. Remove this from the heat and allow to cool
  6. In a blender, blend the spinach and onion mixture with the lemon juice, cashews, butter, mint, fresh coriander and yogurt
  7. Add salt and pepper to taste, If more heat is needed add more chillies
  8. Keep a cup full of the marinade for Later / Basting
  9. Marinate the chicken and leave in the fridge for 24 hours
  10. When ready to cook, put your BBQ on, and every time you turn the skewers, baste with more marinade until cooked
  11. Enjoy the lovely bbq 🙂

One Comment Add yours

  1. Chris Hall says:

    Sounds delicious!

    Liked by 1 person

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