Hariyali Murg Tikka
An excellent party appetizer where chicken is marinated in a special blend of spices and herbs and finally grilled to soft and tender kebabs.
Servings 3
Ingredients
- 500 grams boneless chicken pieces
- 2 tablespoon yogurt water strained
- 3 tablespoon hariyali masala paste
- 2 tablespoon lemon juice
- ½ teaspoon garam masala powder
- ¼ teaspoon turmeric powder
- 1 teaspoon salt
For hariyali masala paste:
- 2 cups chopped coriander leaves
- 1 cup mint leaves
- 6 curry leaves
- 2 green chilies or as per taste
- 3 tablespoon chopped garlic
- 3 tablespoon chopped ginger
- 1 small onion roughly chopped
- 1 tablespoon kasoori methi
- 7 -10 cashew nuts or almonds
Instructions
For hariyali masala paste
- Heat 1 tablespoon of cooking oil in a pan and fry all the ingredients on low flame for 4 to 5 minutes until the leaves turn soft and other ingredients are slightly toasted. Cool and grind to a smooth paste by adding water ¼ cup or less than that. This paste is good enough for 1 kilo of chicken.
- Add 500 grams chicken pieces in a large mixing bowl and add salt, ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder, 2 tablespoon lemon juice, 2 tablespoon yogurt, 3 tablespoon hariyali masala paste. Mix well with chicken pieces and marinate for 4 to 5 hours.
- You can grill the chicken pieces, with or without the wooden skewers. This marinated chicken can also be baked in the oven at 250 degrees C for 20 to 25 minutes. And it can also be cooked in a saucepan on low flame by adding some cooking oil.
- Serve the kababs hot with chutney of your choice.