“Hariyali” refers to the beautiful shamrock green colour of the marinade. My recipe puts a glut of coriander and mint to good use and the tandoori-style drumsticks pair perfectly with salad and freshly-made Indian flatbreads like naan, paratha and chapattis. Even though the marinade is packed full of big, punchy flavours, the spicing is simple using lots of ginger, chillies and garlic. Cashews and coconut yoghurt give the super green marinade body so that it clings on the the “chicken” drumsticks with ease. Both vegetarians and meat eaters will be able to dig in to these party-ready vegan drumsticks so they’re a great option for big gatherings.
I like to keep batches of vegan seitan chicken in the freezer. I make shreds, pieces, loaves and drumsticks so I can quickly whip some out and marinate them or pop them straight into curries, stir fries and noodles. Traditionally, Hariyali Chicken is a mouth-watering appetiser which is popular in Northern India and is best enjoyed with red onions or kachumber (a mix of red onions and tomatoes) and chutneys. I like to top them with a handful of juicy pomegranate seeds for a burst of freshness.
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