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Hariyali (green ) chicken kabob 6 chicken legs For the 1st marinade 1 tsp gin…

2 min read

Hariyali (green ) chicken kabob
6 chicken legs
For the 1st marinade
1 tsp ginger garlic paste
1 tsp lime juice
1/2 tsp salt, or to taste

For the 2nd marinade
1/2 cup cilantro/coriander leaves, along with tender stems
1/4 cup loosely packed mint leaves
2 to 3 green chillies, adjust as per desired heat
2 large garlic cloves
1/4 inch ginger
1/4 tsp tumeric powder
1/4 tsp cumin seeds
Whole spices (3 cloves, 4 peppercorns, 3 green cardamom, 1/2 inch cinnamon)
2 tbsp Greek yogurt
1 tbsp heavy cream
1 tbsp oil
Transfer the chicken into a large bowl, add lime juice, ginger garlic paste and salt. Mix well and marinate for 30 minutes.
Meanwhile, make the green spice paste. Transfer the cilantro, mint, ginger, garlic, cloves, peppercorns, cardamom, cinnamon, cumin seeds, turmeric powder and green chillies into the blender. Add about 1 to 1.5 tablespoons of water, grind to a smooth paste.
After the chicken has marinated for 30 minutes, add this ground green spice paste, heavy cream, greek yogurt and oil to the chicken, mix well. Cover and let it marinate for about 4-5 hours or overnight for best results.

Remove the chicken out from the refrigerator at least an hour prior to grilling. The chicken should be at room temperature.
Preheat the oven to 400 degree Bake for about 20 -25 minutes (depending on the size of your chicken pieces), turning once in between and basting with ghee, until the chicken is cooked through. Broil for an additional 3-4 minutes to get that charred look.
Serve hot with onion rings, salad, lime wedges and dip of your choice

I usually grill it but if you don’t have a grill bake is the good option

Since this hariyali chicken kabob recipe is all about the green spice paste, you can add your own variations by including other greens like spinach, fenugreek, scallion/spring onion greens, green bell peppers etc.

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