Murgh Haryali Kebab
200gms boneless and skinless chicken; cut into small kebab size pieces,
Oil for basting,
For marinade –
2 tbsp thick hung yogurt,
1/4 cup mint leaves, finely chopped,
1/4 cup coriander leaves, finely chopped,
1-2 green chillies, ground into paste,
1 tsp ginger-garlic paste,
Salt and pepper to taste.
Combine together all the ingredients of marinade and marinate the chicken pieces into it for 4-5 hours. Later arrange all the pieces on Skewers and grill them in a tandoor until they are done or in a pre-heated oven at 175 degrees C for 7-8 minutes.