Murgh Tikka Haryali Recipe

Ingredients

• 1 kg . Boneless Chicken
• 5 tbsp . Ginger paste
• 5 tbsp . Garlic paste
• 2 tsp . Chilli powder
• 2 tbsp . Garam Masala
• ¾ cup . Thick Dahi(curd)
• 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

How to make Murgh Tikka Haryali

1. Cut the Chicken into 1 ½" 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.
4. Mix the paste with the Chicken & leave in the fridge overnight.
5. Remove from the fridge atleast one hour before cooking.
6. Grill the Chicken pieces on skewers or a grilling tray basting over with oil.
7. Cook until chicken is tender & browned on all sides.
8. Serve hot with chutney & onion rings.