Murgh Haryali Kebab

Ingredients:

200gms boneless and skinless chicken; cut into small kebab size pieces,

Oil for basting,

Skewers.

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.

Method:

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.

Minal

Minal is a designer, mother, cook, dancer, enthusiast and a creative soul. She is the founder of foodatarian.com.