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Murgh Tikka Haryali
By : Paktaste.comMethod
- 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 atleast 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.
- Serve hot with chutney & onion rings.
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
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
