Indian
Indian - Tandoori and Kebabs
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
- • 750g boneless chicken thighs, cubed
- • 1 cup coriander leaves
- • 1/2 cup mint leaves
- • 3 green chilies
- • 1 tbsp ginger-garlic paste
- • 1/2 cup thick yogurt
- • 1 tsp garam masala
- • 1 tbsp lemon juice
- • 1 tsp salt
Preparation Steps
1
Phase 1
Blend the coriander leaves, mint leaves, green chilies, and ginger-garlic paste into a smooth green paste.
2
Phase 2
Combine the paste with the yogurt, garam masala, lemon juice, and salt; coat the chicken and marinate 3 hours.
3
Phase 3
Thread the chicken pieces onto skewers.
4
Phase 4
Grill over hot coals, basting with butter and turning, until charred at the edges and cooked through.
5
Phase 5
Serve hot with mint chutney and onion rings.