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(curd)
1/2 cup : thick cream
1 bunch : Coriander
1 bunch : mint leaves
10-12 : spinach leaves
3 tbsp : lemon juice
salt to taste
Oil for Basting
METHOD
Cut the Chicken into 1 1/2" chunks and marinate with salt, chilli
powder and lemon juice, keep aside. Grind the Coriander, mint &
Spinach leaves to a fine paste. Mix this paste with dahi, cream, ginger
and garlic pastes and the garam masala. Mix the paste with the Chicken &
leave in the fridge overnight. Remove from the fridge atleast one hour
before cooking. Grill the Chicken pieces on skewers or a grilling tray
basting over with oil. Cook until chicken is tender & browned on all
sides. Serve hot with chutney & onion rings.
Serves : 8-10
