Ingredients

• 1 kg - boneless chicken
• 5 tbsp - ginger paste
• 5 tbsp - garlic paste
• 2 tsp - chilli powder
• 2 tbsp - garam masala
• 3/4 cup - thick dahi
• 1/2 cup - thick cream
• 1 bunch - coriander
• 1 bunch - mint leaves
• 10 to 12 - spinach leaves
• 3 tbsp - lemon juice
• Salt to taste
• Oil for basting

How to Make Murgh Tikka Haryali

• Cut the chicken into 1.5 inches chunks and marinate with salt, chilli powder and lemon juice. Keep aside.
• Grind the coriander, mint and spinach leaves to a fine paste.
• Mix this paste with dahi, cream, ginger-garlic pastes and the garam masala.
• Mix the paste with the chicken and leave in the fridge overnight.
• Remove from the fridge at least one hour before cooking.
• Grill the chicken pieces on skewers or a grilling tray, basting over with oil.
• Cook until chicken is tender and browned on all sides.
• Serve hot with chutney and onion rings.