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
Course Appetizer
Cuisine Mughlai
Keyword appetiser, appetizer, hill cuisine, North Indian cuisine
Prep Time 2 hours
Cook Time 25 minutes
Servings 3 persons
Author indrani



  • Chicken boneless cut into chunks 450 gm
  • Ginger paste 4 tsp
  • Garlic paste 4 tsp
  • Green Chilli paste 1 tsp
  • Garam masala 1 tsp
  • Hung Curd or thick unsweetened yoghurt 1 cup
  • Coriander leaves A bunch
  • Mint leaves A bunch
  • Spinach 3 to 4 leaves
  • Lemon juice 2 tsp
  • Onions 100 gm
  • Lemon 1 no
  • Mustard oil 2 tsp
  • Salt To taste
  • Lemon and Onion rings To garnish
  • 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.