Indian Chicken Recipe : Murgh Tikka Haryali
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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
Cut the chicken into 1½" 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.
Ready to Serve hot with chutney & onion rings.