Recipe CookBook

Murgh tikka Haryali

Cooking time: As Required

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:

1-Cut the Chicken into 1 1/2" chunks and marinate with salt, chilli powder and lemon juice, keep aside.

2-Grind the Coriander, mint & Spinach leaves to a fine paste. Mix this paste with dahi, cream, ginger and garlic pastes and the garam masala.

3-Mix the paste with the Chicken & leave in the fridge overnight.

4-Remove from the fridge at least one hour before cooking.

5-Grill the Chicken pieces on skewers or a grilling tray basting over with oil.

6-Cook until chicken is tender & browned on all sides. Serve hot with chutney & onion rings.