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  • Murgh Haryali Kebab

Murgh Haryali Kebab

Posted on Sep 27th, 2010
by Minal
Categories:
  • Chicken
  • Recipes for Parties
  • Snacks and Appetizers

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.

quick_chick_kebab

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.

(Visited 6 times, 1 visits today)
  • Chicken
  • indian
  • kebab
  • murgh
  • murgh haryali kebab

Minal

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

4 Comments Hide Comments

Priya says:
September 27, 2010 at 7:41 am

Droolworthy kebab, makes me hungry..

Vulu's Recipe says:
October 2, 2010 at 6:52 am

Nice blog, I like your recipe “Murgh Haryali Kebab”. I was looking for some new idea of Chicken recipes, found your blog. I am gonna try it and list your blog to my blogroll at my recipe blog http://vulusrecipe.blogspot.com.

Thanks

tasneem says:
August 5, 2011 at 7:09 am

i am gonna try for the party event…and i am sure it will urn out goof\d.

Minal says:
March 18, 2016 at 11:30 am

Did you try them Tasneem. Do let us know.

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About Me

About Me

Minal is a designer, mother, cook, writer, dancer, enthusiast and a creative soul. Early on, she took cooking as a passion but now cooking for her kids and her family is a challenge which she has accepted :) In her world, cooking isn’t just perfection but a loving effort to make her family and friends enjoy her food. Join her in her journey of cooking on foodatarian.

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