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Murg Pahadi tikka kebab

Murg Pahadi tikka kebab
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This post is more about a tour to a local beach in one of the weekends rather than only sharing a recipe.Kelwa Beach is situated about 80 kilometres towards the north on the outskirts of Mumbai.The residents of Kelwa beach are mainly from the Koli community who are involved in the fishing industry due to the proximity of Satpati, Maharashtra’s biggest fishing centre .
Even the ladies at home are efficient in drying fishes and both dry and fresh fishes are available in abundance over here.This used to be one of the virgin and serene beaches of Mumbai which is clean,safe and beautiful.We thought of doing a barbecue  here during one of our weekends.Though after coming here ,to our utmost shock the beach was full of local crowd.
I had recently bought a portable barbecue stand and was very eager to test it.We had coal,not charcoal which took a while to catch fire .We used paper ,wood and dried leaves from the adjoining jungle to pep up the fire.It was fun.We grilled mushroom,potatoes and chicken tandoori and pahari kebabs.The chicken was perfectly tender,soft and had that nice charred smoky flavor.I am sharing the recipe of Murg Pahari kebab here which is originally a dish from the hills in North India




  1. Chicken (boneless) cut into chunks 450 gm
  2. Ginger paste 4 tsp
  3. Garlic paste 4 tsp
  4. Green Chilli paste 1 tsp
  5. Garam masala 1 tsp
  6. Hung Curd or thick unsweetened yoghurt 1 cup
  7. Coriander leaves A bunch
  8. Mint leaves A bunch
  9. Spinach 3 to 4 leaves
  10. Lemon juice 2 tsp
  11. Onions 100 gm
  12. Lemon 1 no
  13. Mustard oil 2 tsp
  14. Salt To taste
  15. Lemon and Onion rings To garnish
  16. Ghee(clarified butter) or oil 1/2 cup


  1. Marinate chicken chunks with salt, ginger garlic paste,chilli paste and lemon juice and curd overnight. Keep it aside.
  2. Grind coriander leaves, mint leaves and spinach together into a fine paste.
  3. Add this to the marinated chicken chunks. Add mustard oil.Keep the chunks in refrigerator for half-an-hour.
  4. Remove the chunks from the refrigerator at least 10 minutes before cooking.
  5. Grill the chunks on skewers over flame or on a grill clay oven.
  6. Drizzle ghee on the meat
  7. Rotate the skewers intermittantly and drizzle oil or ghee
  8. Cook until chicken becomes brown and tender.
  9. Garnish with onion rings, slices of lemon and vegetables.
  10. Serve hot with mint chutney.



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Indrani Sen