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PrintHARYALI MURG TIKKA
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Place the spinach in heavy bottom pan. Cook on medium heat in its own water, stir till the spinach is little mushy. Cool. Squeeze out excess water.
- Blend spinach, mint, coriander and green chillies to a smooth paste. In a bowl mix spinach paste, curd, cream, cornflour, garam masala and salt.
- Remove chicken pieces from the 1st marinade. Pat dry gently. Add to the spinach marinade. Marinate for 6 hours in the refrigerator. Heat gas tandoor or oven to 200°C.
- Skewer the tikkas and roast for 10 minutes. Baste with oil once in between. Cook till the pieces are tender. Garnish with lemon wedges and onion rings and serve hot.
INGREDIENTS
- Wash and pat dry chicken pieces on a kitchen towel.
- 12 boneless pieces ,chicken breast
- IDHAYAM sesame oil for frying
1st marinade
- Marinate the chicken pieces in vinegar and salt for 20 minutes.
- 2 tablespoon malt vinegar or lemon juice
- ¼ teaspoon salt
2nd Marinade
- 400 grams spinach, stems discarded, washed and chopped
- 2 tablespoon mint - chopped
- 2 tablespoon green coriander - chopped
- 2 green chillies - chopped
- 50 grams hung curd
- 50 grams thick cream
- 1 tablespoon corn flour or besan
- ¼ teaspoon garam masala or tandoori masala
- Salt to taste
Garnishing
- Lemon wedges, onion rings, chat masala
7 comments for “Haryali Murg Tikka”
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