Murgh Tikka Haryali

Recipe by
Total Time:
2 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: BBQ Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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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.

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