Preparation and cooking Time: Appr. 15 – 20 Minutes
Serves: 3-4 People
Ingredients:
1/2 Kg chicken breasts
5-7 large spinach (Palak) leaves
5-6 garlic cloves (Lahsun)
1½ inch ginger root (Adrak)
½ cup fresh coriander leaves chopped with stems (kothmir/dhania)
10-12 mint leaves (pudina)
3-4 fresh green chilies
1 tbsp lemon juice
4 tbsp thick Curd
½ tsp garam masala powder
3-4 wooden skewers or metal
1 tbsp oil
Salt to taste
Cooking method –
- Wash and pat dry the chicken
- Chop the chicken in medium pieces.
- Wash and chop the spinach.
- Add the chopped spinach, chopped fresh coriander leaves, mint leaves, chopped garlic, chopped ginger, chopped green chilies, garam masala powder, lemon juice, and salt in Curd.
- Grind it to make a smooth paste.
- Add the chicken in the mix and add the oil. Mix and coat chicken well in the paste.
- Leave the chicken for dressing for at least 30 mins.
- Soak the wooden skewers in cold water for at least 15 mins.
- Keep the wooden skewers in kitchen paper to get rid of excess water. Apply some oil over it then arrange the chicken pieces in skewers leaving a little space between chicken pieces.
- Preheat the oven at degrees 200 degrees C and place the skewers in the oven. Grill the chicken hariyali kabab for about 12-18 mins.
- Turn the skewer sticks from time to time to cook the green chicken kabab evenly from all sides. Grill the green chicken kabab till it is cooked properly.
- Serve with mint chutney.
- Alternatively, these can be grilled in the open tandoor.