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MURGH TIKKA HARYALI
  • 1 kg Boneless Chicken
  • 5 tbsp Ginger paste
  • 5 tbsp Garlic paste
  • 2 tsp chilli powder
  • 2 tbsp Garam Masala
  • ¾ cup thick Dahi
  • ½ 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. Cut the chicken into 1½" chunks and marinate with salt, chilli powder and lemon juice, keep aside.
    2. Grind the coriander, mint & Spinach leaves to a fine paste.
    3. 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.
    4. Remove from the fridge atleast 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.
    7. Ready to Serve hot with chutney & onion rings.

     
     

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