Murgh Tikka Hariyali

Ingredients
  • 1 kg - boneless chicken
  • 5 tbsp - ginger paste
  • 5 tbsp - garlic paste
  • 2 tsp - chilli powder
  • 2 tbsp - garam masala
  • 3/4 cup - thick dahi(curd)
  • 1/2 cup - thick cream
  • 1 bunch - coriander
  • 1 bunch - mint leaves
  • 10-12 - spinach leaves
  • 3 tbsp - lemon juice
  • salt to taste
  • oil for basting
Method
  • Cut the Chicken into 1 1/2" chunks and marinate with salt, chilli powder and lemon juice.
  • Keep aside. Grind the Coriander, mint & Spinach leaves to a fine paste.
  • Mix this paste with dahi, cream, ginger and garlic pastes and the garam masala.
  • Mix the paste with the Chicken & leave in the fridge overnight.
  • Remove from the fridge at least one hour before cooking.
  • Grill the Chicken pieces on skewers or a grilling tray basting over with oil.
  • Cook until chicken is tender & browned on all sides.

1 comments:

if keeping in oven in hw many degrees and for hw many mts i shd keep.

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