Haryali Chicken Kebab

Here I present another inevitable chicken recipe for all the chicken lovers out there. Haryali Chicken Kebab, 'haryali' stands for green. Tender chicken/breast pieces best suit the dish. The masala used in making this dish consists of green chilies, coriander leaves, and some more greens hence the name. The dish is very popular, served in most of the nonveg restaurants in India. It is a dry dish loaded with flavors, marinating with yogurt, lemon and salt makes chicken soft. Ginger and garlic paste makes the chicken kabab taste divine.

              Simply place the marinated chicken on grill rack and grill until completely done or can be done on Tava with minimum attention it is such an easy recipe without any hard work . This flavorful chicken is gnawed till the last bits when served with salad on side. This versatile combination equally suits lamb.

Ingredients:

• 400 gm chicken breast pieces
• 3 tbsp oil
• 2 tbsp yogurt
•  Skewers

To fine paste

• 1 inch ginger
• 5 garlic cloves
• ½ bunch coriander leaves, mint leaves
• 5-6 green chilies
• Salt to taste

 Directions:

Step 1: Cut into about 1 inch, wash, and drain chicken. In a blender take ingredients to make a smooth fine paste using water as required.

Step 2: In a large bowl add chicken, salt, 1tbsp oil, and yogurt mix them well. Add the  ground paste and rub the chicken until well coated. Marinate for a minimum of 30 minutes.

Step 3: Heat oven for 5 minutes. Skewer the ingredients end to end on sticks. Place them in grill rack leave little space between, brush oil and grill until cooked. Flip over after 4 minutes and brush oil again and continue to grill. Keep an eye to avoid burning and flip over every 4 minutes.

Note:  

As I always say spices can be adjusted based on your spice level.

For using wooden/bamboo skewers soak them in water for 30 minutes. (I just totally forgot 😂😉)