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Murg Pahari tikka kebab
Murg Pahari kebab here which is a dish from the hills in North India dark green in color imparted by greens like spinach, coriander and mint leaves
Prep Time 2 hours
Cook Time 25 minutes
Servings 3 persons
Author indrani
Ingredients
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Chicken
boneless cut into chunks 450 gm
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Ginger paste 4 tsp
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Garlic paste 4 tsp
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Green Chilli paste 1 tsp
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Garam masala 1 tsp
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Hung Curd or thick unsweetened yoghurt 1 cup
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Coriander leaves A bunch
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Mint leaves A bunch
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Spinach 3 to 4 leaves
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Lemon juice 2 tsp
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Onions 100 gm
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Lemon 1 no
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Mustard oil 2 tsp
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Salt To taste
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Lemon and Onion rings To garnish
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Ghee
clarified butter or oil 1/2 cup
Method
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Marinate chicken chunks with salt, ginger garlic paste,chilli paste and lemon juice and curd overnight. Keep it aside.
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Grind coriander leaves, mint leaves and spinach together into a fine paste.
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Add this to the marinated chicken chunks. Add mustard oil.Keep the chunks in refrigerator for half-an-hour.
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Remove the chunks from the refrigerator at least 10 minutes before cooking.
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Grill the chunks on skewers over flame or on a grill clay oven.
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Drizzle ghee on the meat
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Rotate the skewers intermittantly and drizzle oil or ghee
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Cook until chicken becomes brown and tender.
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Garnish with onion rings, slices of lemon and vegetables.
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Serve hot with mint chutney.