Hariyali Chicken Kabab
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: Servings 4
 
Ingredients
  • Boneless chicken breast – 400 gm
  • Thick yogurt – 3 tbsp
  • Lemon juice – 2 tsp
  • Coriander leaves – 1 cup, tightly packed
  • Mint leaves – ½ cup,
  • Spinach leaves – ½ cup, chopped
  • Ginger – ½ inch piece
  • Garlic – 6 to 8 cloves
  • Green chilies – 1 or 2, thinly chopped
  • Red chilli powder – ½ tsp
  • Turmeric powder – ¼ tsp
  • Coriander powder – 2 tsp
  • Garam masala powder – 1 tsp
  • Melted butter – 1 tsp
  • Vegetable oil – 2 tbsp
  • Salt to taste
  • Bamboo skewers – 8 to 10
Instructions
  1. Wash the chicken breast and cut into bite size pieces.
  2. Add salt, melted butter, lemon juice and red chilli powder on the chicken pieces rub well. Keep aside for 10-15 minutes.
  3. Combine the spinach leaves, coriander-mint leaves, ginger, garlic and green chilies into a blender and grind into a smooth paste.
  4. Now add the yogurt and powdered spices into the ground green paste and coat the chicken pieces very well in it.
  5. Cover the marinated chicken and keep it aside at least for 2 hours so that chicken gets the flavors of green paste and spices. The yogurt will also tenderize the chicken.
  6. Soak the wooden skewers in normal water for about 4-5 minutes to prevent them from burning in the oven.
  7. Thread the pieces of chicken onto the skewers and brush some more oil on top of them.
  8. Preheat the oven at 180 degree C for 10 minutes.
  9. Place the chicken skewers in the oven and leave to grill for about 10 minutes on each side.
  10. Keep checking and turn the skewers after first 10 minutes to cook evenly from all the sides.
  11. Serve hot with lemon wedges and spicy green chutney.
Recipe by Flavor Quotient at http://www.flavorquotient.com/2015/01/hariyali-chicken-kabab/