Creamy Hara Murgh Tikka

Mallika Basu - Creamy Hara Murgh Tikka

Posted 26th March 2008


I spent Easter almost entirely in bed. Resurrecting briefly to make nibbles for a friend’s party.

I know. I swore I would never cater again after the last experience.

But he asked so nicely. And the other option was hastily planned dinner cooked by his other friend.

I arrived with a bright yellow Selfridges bag filled with the goodies. The guests inspected the contents with interest.

Murgh hara tikka. Oooh!

Vegetable kebabs. Nice.

Roasted aubergine dip. Interesting…

Tesco Supermarket Naan?!?

There really is no pleasing some people…

The vegetable kebabs were the alter ego of quick cooking and will NEVER feature on this site. But the creamy Hara Murgh Tikkas were a resounding success, served with a spicy mint and coriander chutney to make a decent impression.

Worth getting out of bed for, standing in the firing line and much much more.


Feeds 10-15:

Murgh Hara Tikka

1.5 kgs chicken breast

140 ml sour cream

4 tbsp thick, full fat natural yogurt

2 tbsp coriander seeds

2 tbsp fennel seeds

6 cloves

6 green cardamoms

Quarter tsp freshly-grated nutmeg

2 tbsp meat tenderiser

Handful of fresh coriander leaves

2 green chillies

2 tbsp sunflower oil

Salt to taste

Dhaniya Pudina chutney

125 gm fresh coriander leaves

125 gm fresh mint leaves

Juice of 1 lemon

3 green finger chillies

Salt to taste


Preheat the oven to 190 degrees centigrade (400 degrees Fahrenheit).

Cut the chicken breasts into large bite-sized chunks. Normally I never use chicken breasts, but these are going to be beaten into submission with the tenderiser and marinade.

Sprinkle the whole spices onto a baking tray and heat for a minute. Turn the oven off. Then blitz the spices in a food processor with all the ingredients bar the oil and tenderiser. Add salt to make a strong marinade.

In a bowl, mix together all the ingredients and leave to sit for an hour or as long as you can. When you are ready to go, preheat the oven again and bake for 10 minutes on either side.

While the chicken is cooking, make the chutney. Discard the hard stalks on the herbs and puree all the ingredients together to make a spicy, tangy green sauce.

Arrange the kebabs around a little pot of chutney and enjoy hot or cold.

8 responses to “Creamy Hara Murgh Tikka”

  1. Meena says:

    This looks delicious! I often make use of a quicker version and marinate the chicken pieces in chutney and yoghurt before grilling them. Love a good looking tikka anyday!

  2. Planethalder says:

    And what were you doing in bed, my dear 😉 Something very very naughty I hope!

  3. I’ve made these before with mint, coriander, green chillies, nutmeg and yogurt. Sour cream, fennel and cardomom add an interesting touch, I am sure. Does the fennel make it a little liquorice? The husband isn’t a fan of fennel, except after dinner so I am hesitant to use it. I made a whole roasted chicken with cumin and fennel once, and unfortunately had to eat it all myself. took me a long time to finish it!

  4. Shoba says:

    Murgh Hara Tikka looks yummy, i will try this this weekend.. PLease make a post on Vegetable kebabs tooo….

  5. Mallika says:

    Hi Mark – Paragraph four says mix together all the ingredients. That’s when the tenderiser goes in. For future ref I also have a glossary for these weird and wonderful ingredients. I do hope you’ll try the recipe. I acually buy temderiser in my local convenience stote downstairs.

  6. Mark says:

    These sound great, and I’ll definitely be giving it a try.

    But is there a paragraph missing? I’m wondering when the meat tenderiser is used? I’d never heard of it before and had to do a google search to find out what it was 😉

  7. […] with me. Turned the grill on. Cooked a few to perfection. And ate them with copious amounts of Dhaniya Pudina Chutney and tomato […]

  8. cammie says:

    have you ever made the chutney to preserve in jars? My GF is the Indian food fan and there is food waste when I cook only for her. I’d like to preserve the chutney, but am only a budding Indian cook. (It’s a bit difficult when you dont taste anything you make)great site, by the way

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