Hariyali Murg

Medium spiced and delicately balanced, the spinach adds great texture and flavour to this lovely chicken dish (not to mention a bit of extra nutritional goodness. I genuinely think that spinach haters will also relish this flavoursome preparation and reaffirm their opinion of spinach.

Ingredients:

Boneless Chicken Breast  Pieces – 350 gms

Spinach (Boiled) – 20 leaves

Mint (Pudina)  – 2 tbsp

Coriander Leaves – 1 tbsp

Green Chillies – 2 nos

Garlic – 2 flakes

Ginger (Chopped) – ½ tsp

Lemon Juice – ½ tsp

Green Cardamom – 2 nos

Red Chilli Powder – ½ tsp

Water – 2 tbsp

Salt – 1tsp or to taste

Tandoori Masala – 1 tsp

Cumin Powder – ½ tsp

Chaat Masala – ½ tsp

Corn Flour – 1 tbsp

Oil – 1 tbsp

For Garnish

Chaat Masala – 1 tsp

Onion Rings – as required

Method:

1.    In a blender add the spinach, mint leaves, green chillies, ginger, lemon juice, garlic, green cardamom, red chilli powder and some water. Blend into a fine paste.

2.    Take the chicken pieces in a bowl and add salt, cumin powder, chaat masala and corn four. Mix well. Now add the paste prepared in step one and mix well. Cover with cling film and keep in the refrigerator to marinate for 1 hour.

3.    Skewer the chicken pieces on wooden skewers and keep aside.

4.    Heat oil on a grill pan. Place the chicken skewers on it and cook (turning frequently) till the chicken is cooked and browned on all sides.

5.    Serve on a platter with a sprinkling of chaat masala and onion rings.