Hariyali actually means green .I have seen this chicken prepared in a number of ways to achieve the green color , but basically it is prepared with both mint and cilantro in a base of thick plain yogurt . Some recipes call for pureeing the herbs before adding them to the thickened yoghurt , this gives an intense green color to the chicken , I prefer to chop the herbs finely and have little specks show up throughout .
Photograph by Rahul Mahtani
1 lb boneless chicken breast , cubed
1/2 cup thick plain yoghurt , whole milk or Greek yoghurt work great
2 tbsp finely chopped mint
2 tbsp finely chopped cilantro
1 tbsp grated fresh ginger root
1 green chili (Serrano or jalapeno ) minced well.
salt to taste
1/2 tsp lemon pepper
1 tsp ground cumin seed
1 small onion cut into cubes
1 small red pepper , cut into cubes ( optional )
1 tbsp butter , melted .
Bamboo skewers .
Marinate the chicken in the yoghurt , herbs , cumin, chili , ginger , salt and lemon pepper . Allow to marinate up to 4 hours , refrigerated .
Thread chicken on to skewers , alternating with the red pepper and onion .
Brush on melted butter .
Grill or bake at 350 * for 25 minutes or until juices run clear .
Serve with a wedge of fresh lemon and a sprinkling of salt.