Indian
Indian - Curries and Gravies
Hariyali Kebab
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 500g chicken thighs, cut into pieces
- • 2 cups spinach leaves
- • 1 cup coriander leaves
- • 1/2 cup mint leaves
- • 3 green chilies
- • 1 tbsp ginger-garlic paste
- • 1/2 cup yogurt, whisked
- • 1 tsp salt
- • 2 tbsp ghee
Preparation Steps
1
Phase 1
Blanch the spinach and blend with the coriander, mint, green chilies, and ginger-garlic paste into a smooth paste.
2
Phase 2
Mix the chicken with the yogurt, salt, and half the green masala; rest for 30 minutes.
3
Phase 3
Heat the ghee and sear the chicken until sealed on all sides.
4
Phase 4
Add the remaining masala, cover, and cook for 15 minutes until the chicken is done and the gravy thickens.
5
Phase 5
Serve hot with naan or rice.