Indian
Indian - Regional Mains
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
- • 600g boneless chicken thighs, cubed
- • 1 bunch coriander, roughly chopped
- • 1 cup mint leaves
- • 4 green chilies
- • 1 tbsp ginger-garlic paste
- • 1/2 cup thick yogurt
- • 1 tsp garam masala
- • 1 tsp lemon juice
- • 2 tbsp oil, for basting
Preparation Steps
1
Phase 1
Blend the coriander, mint, green chilies, and ginger-garlic paste to a smooth green paste.
2
Phase 2
Mix with the yogurt, garam masala, lemon juice, and salt; coat the chicken and rest 2 hours.
3
Phase 3
Thread the pieces onto skewers, leaving small gaps.
4
Phase 4
Cook over charcoal or in a 200C oven 12-15 minutes, turning and basting with oil.
5
Phase 5
Char the edges briefly and serve with mint chutney and onion rings.