Green Masala Grilled Chicken

(Hara Murg Angar)

5 chicken breast pieces (make diagonal gashes/cuts on them)

kg Curds (beaten)
2 tbsps Lemon juice
1 tsp Garam Masala
Salt & pepper (to taste)
1 tsp Chaat masala
2 tbsps oil

To make the pure:

1. Grind

together with little curds & salt

100 gms Coriander leaves
50 gms mint (pudina)
10-12 cloves Garlic
4-5 green chillies
1 small piece Ginger

For the Marinade:

1. Mix beaten curd, masala paste, and remaining masalas
2. Add the chicken pieces and mix well to coat the pieces.
3. Keep marinade in refrigerator overnight for best results. {Else if in a hurry- just hr
will do}

For the Boil:

1. If the chicken has a little fat of its own then do subsequent steps without oiling the
vessel/chatti {If absolutely NO fatthen heat a little oil in the chatti first}
2. Boil the masala & masala-coated pieces till it gets dry, turning the pieces
occasionally ( roughly 10 mins)
For the Grill:
1. Grill for 10 mins on 1 sideand then 5 mins on the other in the crusty plate of the
microwave oven.

Eat with salad, bread, (& may be diced sweet potatoes)