Murgh Tikka Hariyali

Ingredients

• 1 kg - boneless chicken
• 5 tbsp - ginger paste
• 5 tbsp - garlic paste
• 2 tsp - chilli powder
• 2 tbsp - garam masala
• 3/4 cup - thick dahi(curd)
• 1/2 cup - thick cream
• 1 bunch - coriander
• 1 bunch - mint leaves
• 10-12 - spinach leaves
• 3 tbsp - lemon juice
• salt to taste
• oil for basting

Method

• Cut the Chicken into 1 1/2" chunks and marinate with salt, chilli powder and lemon juice.
• Keep aside. Grind the Coriander, mint & Spinach leaves to a fine paste.
• Mix this paste with dahi, cream, ginger and garlic pastes and the garam masala.
• Mix the paste with the Chicken & leave in the fridge overnight.
• Remove from the fridge at least one hour before cooking.
• Grill the Chicken pieces on skewers or a grilling tray basting over with oil.
• Cook until chicken is tender & browned on all sides.