Satiate Your Hunger Pangs With Mouth-Watering Hariyali Chicken Kabab

New Delhi: Chicken Hariyali Kabab is one of the most famous Indian Kabab dishes in which chicken pieces are marinated in a mixture of Curd, Spinach and Mint Leaves and grilled in the oven.

INGREDIENTS

• 500 grams/1.1 pounds boneless chicken breasts or legs (Note 1)
• Marinade
• 1 cup mint leaves tightly packed
• ½ cup coriander leaves tightly packed
• 3 green chillies
• 2-inch piece of ginger
• ¼ cup yogurt
• 1 tablespoon lemon juice
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• ¼ teaspoon turmeric
• ½ teaspoon ground cumin
• ½ teaspoon pepper
• 1 teaspoon Himalayan pink salt (or regular salt)
• 1 tablespoon mustard oil
• For basting
• 1 tablespoon cooking oil (peanut oil/olive oil/sunflower oil)
• 1 teaspoon melted butter or ghee

INSTRUCTIONS

• If using the oven, preheat to 230°C/ 446°F.
• Prepare the chicken
• Clean and chop the chicken into 1½ inch cubes. (note 1)
• 500 grams/1.1 pounds boneless chicken
• Make green chicken kabab masala
• Roughly chop coriander leaves and stems, mint leaves, chillies and ginger. Place them in a blender jar along with the spices, lemon juice and yogurt.
• 1 cup mint leaves,½ cup coriander leaves,3 green chillies, 2-inch piece of ginger,¼ cup yogurt,1 tablespoon lemon juice,1 teaspoon coriander powder,½ teaspoon garam masala,¼ teaspoon turmeric,½ teaspoon ground cumin,½ teaspoon pepper,1 teaspoon Himalayan pink salt
• Blend until you get a smooth paste.
• Reserve and refrigerate ¼ cup of the marinade to use as chutney.

Marinate

• Add the remaining green marinade to the chicken. Add mustard oil and mix well.
• 1 tablespoon mustard oil
• Marinate overnight for the best results, if possible. If you’re in a rush, marinate for a minimum of 30 minutes.

Bake chicken hariyali kababs

1. Thread the marinated chicken cubes onto skewers. Place the skewers on a baking pan lined with foil. Baste with the oil-ghee mixture.
2. 1 tablespoon cooking oil,1 teaspoon melted butter or ghee
3. Place in the oven. Roast for 10 minutes.
4. Take out the pan and baste with oil+ghee again.
5. Change the oven setting to “broil” and cook for 6 to 8 minutes more, until browned.
6. Serve with the reserved chutney.
7. Using a pan to cook hariyali kababs
8. Thread the marinated chicken onto skewers. Spread about ½ of the oil-ghee mixture in a grill pan or a regular one.
9. Place the skewers on the greased pan and cook for 5 minutes. Keep basting with the remaining oil+ghee.
10. Turn the skewers and baste. Cook for 5 to 6 more minutes.
11. Using a grill to cook kebabs
12. Shake off excess marinade and thread the chicken onto skewers. Grill for 12 to 14 minutes, basting and turning once halfway through.
13. Cooking kababs without skewers