Murgh Tikka Haryali

Murgh Tikka Haryali

Serves: 8-10
Preparation time: 15-20 minutes excluding marinated time
Ingredients:
1 kg boneless chicken, cut into 1 1/2" pieces
4-5 tbsp ginger-garlic paste
2 tsp chili powder
2 tbsp garam masala powder
3/4 cup thick curd (yogurt)
1/2 cup thick cream
1 small bunch coriander leaves
1 small bunch mint leaves
10-15 spinach leaves
3 tbsp lemon juice
Salt to taste
Oil for basting
Directions:
Step:1 Marinate the 1 chicken with salt, chili powder, lemon juice and keep aside.
Step:2 Grind the coriander, mint, and spinach leaves to a fine paste. Mix this paste with yogurt, cream, ginger-garlic paste and garam masala. Apply this paste to the chicken pieces and refrigerate overnight.
Step:3 Remove the chicken pieces from the refrigerator at least 1 hour before cooking.
Step:4 Grill the chicken pieces on skewers or a grilling tray basting over with oil.
Step:5 Cook chicken is tender and browned on all sides. Serve hot with chutney and onion rings.