Chicken Hariyali Kebab

Tuesday, 07 April 2009 12:48 Bhavesh Zaveri North Indian Cuisine - North Indian Non-Vegetarian

Ingredients

Quantity	Measure	Ingredients	Description
1	Teaspoon	Ginger	Grind, For Marinade
1	Teaspoon	Garlic	Grind, For Marinade
1/2	Teaspoon	Garam-Masala	For Marinade
1	Teacup	Onions	Grind, For Marinade
1/2	Teacup	Curds	Hung and drained. For Marinade
f	Tablespoon	Lime Juice	to taste, For Marinade
200	Grammes	Coriander Leaves (Kothmeer)	Grind, For Marinade
500	Grammes	Chicken Boneless	Cut in cubes.
	As Required	Salt	to taste, For Marinade
	As Required	Chillies, Green	Grind, For Marinade

Method

Oven temp: 400 F-200C

Grind the onions, garlic, ginger, coriander leaves and green chillies, to a fine paste. Mix in the salt, hung curd and lemon juice.

Marinate the chicken cubes in the paste for 3-4 hours, stirring a few times, to see that the cubes are uniformly coated.

Place on a drip tray and bake in a pre-heated oven for 15-20 minutes.