HARIYALI CHICKEN KABAB (GREEN

CHICKEN KABAB)
AUTHOR: MARIA JOSE MARTIN

INGREDIENTS INSTRUCTIONS
250 gms Skinless 1. Clean the chicken pieces and pat them dry with a kitchen
boneless chicken thighs towel. 
refer notes 2. Grind together all the ingredients from coriander leaves to
1/2 cup Coriander leaves green chilli to a smooth paste. Do not add water.
1/4 cup Mint leaves
1.5 tsp each Chopped
ginger & garlic
1 tbsp + 1 tsp Lemon juice
1/4 tsp Fennel seeds
1/4 tsp Whole black
pepper 3. Marinate the chicken pieces with the ground paste and salt
1 Green chilli chopped for 1 hour. 
Salt
2 - 3 tsp Ghee
2 tbsp Oil

4. Heat oil in a wide pan. Add chicken pieces. Cover and cook
for 5-6 mins. Remove the lid and flip the chicken pieces.
Cover and cook for another 5-6 minutes. If you want
charred chicken, increase the heat to medium and cook for
2-3 mins on each side.

5. Brush the cooked chicken pieces with 2-3 tsp of ghee.

Apart from giving a nice sheen, the ghee adds extra flavour
and keeps the meat juicy. 
6. You can serve it with some yogurt dip. Add some minced
garlic, lemon juice and some herbs like dill or parsley. 
 NOTES
You can also use chicken breasts (skinless & boneless) instead of thighs. The cooking time might
vary. However I prefer the taste and texture of thigh pieces to breast pieces. You can refrigerate
the marinated chicken pieces for a day. 

This Hariyali Chicken Kabab (Green Chicken Kabab) was printed from https://mariasmenu.com/chicken/hariyali-chicken-tikka.

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