CHICKEN/ HARYALI CHOOZA KEBAB


CHICKEN/ HARYALI CHOOZA KEBAB

To serve: 4 Portions

Cooking Time- 10-15 Minutes

INGREDIENTS

Chicken leg – 16 nos

Mint leaves – 100 gms

Fresh Coriander leaves – 250 gms

Boiled Spinach – 50 gms

Green Chilli – 10 nos

Black Salt – to taste

Ginger garlic paste – 2 tbsp

Lemon juice -, 10 ml

Salt – to taste

Hung Curd – 100 ml

Garam Masala – ½ tsp

Mustard Oil – 30 ml

Melted Butter – for basting

Method

Clean, wash and make incisions on chicken legs with the help of sharp knife. At least three on each side

In a processor/blender put mint leaves, coriander leaves, spinach, green chillies and black salt and make a fine paste, and transfer it to a bowl.

First Marination

Apply 1 tbsp ginger garlic paste half lemon juice and salt to the chicken legs and leave aside for 2 hours.

Second Marination

Second Marination

In a bowl, whisk hung curd and adds the remaining ingredients in the order listed and mixed well.

After Squeezing excess moisture put chicken pieces into the marinade. Rub well and keep aside for 3 hours

Cooking

1.Take a skewer and skew the marinated chicken legs, keep a tray underneath to collect drippings.

2.Roast In a moderately hot tandoor or over a charcoal grill for 6-7 minutes.

3.Remove from tandoor and hang the skewers to let excess moisture drain out completely (2-3 minutes) Baste with melted butter and roast for another 4 to 5 minutes.

4.When cooked transfer the chicken on the serving dish.

5.Serve hot garnish with chat masala, accompanied with salads and mint chutney

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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