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Green chutney can be used either as a dip or as a spread on sandwiches. The word "chutney" is derived from the Sanskrit word 'catni', meaning to lick.....
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DISH NAME : HARIYALI MURG TIKKA
Preparation Time : 15 minutes
Cooking Time : 18 to 20 minutes
Chilling Time : Marination- 4 hours
Description
Tikkas are popular in India and Pakistan. Hariyali means green and name is derived from the green color of the tikkas.
Note
1) If using wooden skewers, soak them in water for 30 minutes. Ideally its good to use metal skewers, since the meat will be cooked from inside also by the heat of the metal.
2) Ensure meat is not overcooked. Overcooking makes breast pieces tough.
3) If cooking on stove top, apply oil on grill plate or a pan and cook both sides till done.
| Quantity | Name | |
|---|---|---|
| 400 Gm.s | Chicken breast cut into small pieces | |
| Marinade | ||
| 50 Gm.s | Corriander leaves chopped fine | |
| 15 Gm.s | Mint leaves chopped | |
| 2 Tbsp. | Cream | |
| 2 Tsp. | Gree chillies chopped | |
| 1 Tbsp. | Ginger sliced | |
| 1 Tbsp. | Garlic chopped | |
| 1 Tbsp. | Mustard oil | |
| 1 Tsp. | Garam masala powder | |
| 1 Tsp. | Lime juice | |
| 2 Tbsp. | Curd | |
| Salt to taste | ||
| Hariyali murg tikka | ||
| 2 To Taste | Ghee (clarified butter) | |
Method
1) Grind all the masala ingredients together without adding water.
2) Coat chicken pieces with the marinade and keep for about 4 hours or even overnight in fridge.
3) After marination,oil skewers & skewer chicken onto them. Brush them with ghee.
4) Pre-heat grill at 220 degree C for 10 minutes. Place the skewers and grill for about 8 minutes. Remove and baste with ghee. Turn and grill for another 7 to 10 minutes ot till done.When done immediately remove and keep covered. This makes the tikkas tender.
Serving Suggestions
Serve with mint corriander chutney.