Murg Tikka Haryali (Chicken Tikka)
Bonelss Chicken - 1 kg
Ginger paste - 5 tbsp
Garlic paste - 5 tbsp
Chilli powder - 2 tbsp
Thick Curd (dahi) - 3/4 cup
Thick Cream - ˝ cup
Coriander - 1 bunch
Mint leaves - 1 bunch
Spinach leaves - 10-12 leaves
Lemon juice - 3 tbsp
Garam Masala - 2 tbsp
Oil for Basting
Cut the chicken into 1˝" chunks and marinate with salt, chilli powder and lemon juice, keep aside.
Grind the coriander, mint and spinach leaves to a fine paste. Mix this paste with curd, cream, ginger and garlic pastes and garam masala.
Mix the paste with the chicken chunks and leave in the refrigerator overnight.
Remove from the refrigerator atleast one hour before cooking.
Grill the chicken pieces on skewers or a grilling tray basting ver with oil. Cok until chicken is tender and browned on all sides.
Serve hot with chutney and onion rings.