CHICKEN/ MURGH HARYALI TIKKA


To serve: 4 Portions

Cooking Time- 10-15 Minutes

Murgh Haryali Tikka

INGREDIENTS

Chicken leg Boneless – 850 gms

Paste Mint leaves 100 gms

Corinader Leaves – 250 gms

Boiled Spinach – 50 gms

Green Chilli -10 gms

First Marination

Ginger Garlic paste- 2 tbsp

Lemon Juice – 20 ml

Salt – to taste

Yellow Chilli Powder -1/2 tsp

Refined Oil- 10 ml

Second Marination

Hung Curd – 100 ml

Garam Masala – 30 ml

Mustard Oil – 30 ml

Melted Butter – for basting

Method

Clean, wash and cut each chicken pieces into half and pat dry with a cloth and keep a side.

Paste

Put mint leaves, coriander, spinach, and green chillies, in a processor and make a thick paste. Transfer it to a bowl.

First Marination

Apply half of ginger garlic paste,1 tbsp. lemon juice, salt, yellow chilli powder, and oil and rub well into the chicken pieces. Keep aside for 1 hour

Second Marination

In a bowl whisk hung curd, add green paste, ginger garlic paste, garam masala, remaining lemon juice and mustard oil and mixed well.

Cooking

1. Take a skewer and skew the marinated chicken pieces, 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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