Hariyali Murgh Tikka Recipe

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Chicken – 1/2 kg, boneless, cut into 3 inch cubes

For the Marinade:
Curd – 1/2 cup, beaten till smooth
Ginger – 1 tsp, ground
Garlic – 1 tsp, ground
Coriander Leaves – 4 tblsp, chopped
Capsicum – 1 tblsp, chopped
Spinach – 1 tblsp, chopped
Mint Leaves – 1 tblsp, chopped
Green Chillies – 1 tblsp, chopped
Lime Juice – 1 tbslp
Salt – 1 tsp
Dry Fenugreek Leaves – 1 1/2 tsp
Red Chilli Powder – 1/2 tsp
Garam Masala Powder – 1/2 tsp

For Garnish:
Onion Rings
Lime Slices

1. Blend all the marinade ingredients, except powdered spices, in a food processor to a smooth paste.
2. Mix in the powdered spices.
3. Add the chicken pieces and allow to marinate for 3-4 hours.
4. Grill chicken at 220C for 3 to 5 minutes on each side or barbecue on a charcoal fire for 4 minutes.
5. Arrange chicken in a serving dish.
6. Garnish with onion rings and lime slices.
7. Serve with naan or roti.

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