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We bet you have never had as good as this one! This Haryali Tikka is one of the best in town.

Independence Day Special | Lively Weekends | 14 August 2022 | Kiran Khan | Masala TV

Watch this Masala TV video to learn how to make Haryali Tikka, Green Chili Handi & Green and white NanKhatai recipe.

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Haryali Tikka

Ingredients:
Chicken tikka 2-3 pieces
Fresh coriander grinded 1 bunch
Yogurt whisked 4 tbsp
Ginger garlic paste 1 tbsp
Raw papaya paste 1- ½ tsp
Green chili crushed 2 tbsp
Cumin powder 1 tsp
All spice powder ½ tsp
Salt 2 tsp
Lemon juice 2-3 tbsp
Oil 3 tbsp
Directions
Add marks/cuts on chicken tikka pieces.
In bowl,add coriander,yogurt,ginger garlic paste,raw papaya paste,green chili,cumin powder,garam masala powder,salt,lemon juice and mix well.
Add chicken tikka pieces and coat well.
Cover and let it marinate for 4-6 hours or overnight in refrigerator.
Grease grill pan with oil,place marinated chicken tikka pieces and grill for 4-5 minutes each side.
Cover and cook on low flame until done.
Cook the extra marination to form a paste
Once cooked and lightly thickened, pour it over the cooked tikka pieces
Serve with roti

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Green Chili Handi

Ingredients:
Chicken (cubes) 1/2 kg
Green chili 4 - 5
Oil 4 tbsp
Salt as required
Fennel seeds 1 pinch
Onion chopped 1 medium
Garlic 3 cloves
Sugar 1/4 tsp
Milk 1 cup
Chicken powder 1/4 tsp
Black pepper 1/4 tsp
Coriander 1 tbsp
Cream 4 tbsp
Red chili 1/2 tsp
Add oil and sauté onion and garlic then add green chilis (finely chopped). Add sugar, chicken powder and fennel seeds
Add green chili paste Blend together: garlic, green chilies, coriander with little water to form a paste
Add milk and cream. Season with black pepper and salt as needed. Mix and cook till well combined and serve

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Green and white NanKhatai

Ingredients
Clarified butter 1/2 cup 
Icing sugar 6 tbsp 
Wheat flour 1/3 cup 
All purpose flour 5 tbsp 
Chickpea flour 1/3 cup 
Semolina 1 tbsp 
Baking powder 1/8 tsp 
Salt 1/2 tsp 
Pistachio ground 1-1/2 tbsp 
Pistachio essence 1/2 tsp 
Green food color  2 drops 
Cardamom powder 1 tsp
 Instructions
In a large mixing bowl, mix together the room temperature ghee (make sure it is solid and not melted), and icing sugar till it's creamy and fluffy. Make sure that you beat the mixture till it changes color to light yellow and becomes fluffy. This is really important for making perfect nankhatais.
Now, add in wheat flour, all purpose flour, besan, semolina, baking powder and salt using a sieve. Mix everything gently with light hands till it forms a dough. I did not use any milk, but if your dough is not coming together, you can use little milk, starting with 1 tsp at a time. Don't over mix the dough, otherwise it will become too soft. If that happens, you can keep it in the fridge for 10 minutes to firm it up a little.
Divide the dough into 2 equal parts, one for each flavor . Now, add  greenfood color in one part. And cardamom powder in another part.
Shape the dough for each flavor into balls that are of equal size. Sprinkle pistachios on green nankhatai and cardamom powder on another .
Flatten them slightly and place them on a lined baking sheet. Sprinkle pistachios on top
Preheat the oven at 350°F / 175°C and bake the nankhatais for 12-15 minutes (it may vary depending on your oven) till the base turns slightly brown. They may seem little wet from the top, but will become crunchy as they cool down.
Once done, let the nankhatais cool for 5 minutes on the tray. They will firm up as they cool. Then move them to a wire rack till they are completely cool.
Your nankhatais in 2 different flavors are ready.

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